Breakfast Sandwich Frittata Recipes

Steps:

• Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs, and half the cheese. Season with salt and pepper.
• In a small ovenproof nonstick or cast-iron skillet, cook bacon over medium, stirring occasionally, until crisp, 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon fat into a small bowl. Add 1 pita round to skillet and cook until toasted and golden, 3 minutes, flipping halfway through; transfer to a plate. Repeat with more reserved fat and remaining pita half; leave pita in skillet, cut side up.
• Add egg mixture and cook over medium, gently stirring, 30 seconds. Top egg mixture with other pita half, cut side down; transfer to the oven and bake 8 minutes. Sprinkle evenly with remaining cheese, then bake until frittata is puffed and golden, about 8 minutes. Let sit 3 minutes, then cut into wedges and serve warm.

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
• Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
• Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.

Steps:

• Adjust an oven rack to the middle position and set the oven to broil.
• In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
• Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
• Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
• Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
• Slide the frittata onto a cutting board and cut into rounds using a 3 1/2-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
• Heat a 12-inch nonstick skillet over medium heat.
• Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
• Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
• Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
• Slide onto a cutting board and cut into wedges to serve.

Steps:

• Position an oven rack in the top third of the oven and preheat to 450 degrees F.
• Prepare the biscuits according to the package directions, replacing half of the milk with buttermilk (this will amount to about 1/3 cup milk and 1/3 cup buttermilk for most mixes). Roll or pat the dough into an approximately 8-inch round about 1/2 inch thick. Use a 2-inch round biscuit cutter to cut biscuits out of the dough. You can reroll the scraps once and cut additional biscuits, making 14 to 16 biscuits total. Transfer the cut biscuits onto an ungreased baking sheet and brush lightly with the remaining buttermilk.
• Bake until the tops are golden brown, 6 to 8 minutes. Allow to sit at room temperature while you prepare the eggs.
• Change the oven setting to broil. Put the jalapenos on a small baking sheet and place under the broiler until charred all over, turning the jalapenos as needed, about 5 minutes. Transfer to a small bowl and cover with plastic wrap. Let sit for 5 minutes, and then peel the skin away from the jalapenos. Roughly chop into small pieces, removing the seeds if you do not want the eggs too spicy. Set aside.
• Whisk the cream, eggs and some salt and pepper together in a large bowl.
• Heat the canola oil in a 10-inch nonstick ovenproof saute pan over medium-high heat. Add the breakfast sausage and cook until browned, breaking up the meat with a wooden spoon, 4 to 6 minutes. Use a slotted spoon to remove the browned meat to a plate.
• Reduce the heat to medium, add the onions and cook until lightly caramelized, 4 to 6 minutes. Add the chopped jalapenos and browned sausage back to the pan and stir to combine. Pour the egg mixture into the pan and cook until the eggs just start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, about 3 minutes.
• Place the frittata under the broiler and broil until lightly puffed and the top is golden brown, about 3 minutes. Let stand for 5 minutes.
• Meanwhile, turn off the broiler and place the biscuits back in the oven. The residual heat of the oven will warm the biscuits through. After 5 minutes, use a rubber spatula to loosen the frittata from the pan and invert it onto a cutting board. Cut into 14 to 16 pieces (depending on how many biscuits you baked). Split open the warm biscuits and sandwich a piece of frittata and some sliced green tomato between each biscuit.