Cheddar And Potatoes Breakfast Bake Recipes

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
• Spread butter on the inside of each scooped out potato.
• Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
• Bake 25 minutes, until the egg white has cooked through.
• Serve warm with chives.
• Enjoy!

Steps:

• Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
• Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
• Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.

Steps:

• Mix potatoes, soup, sour cream, and pepper.
• Put in 1 1/2-qt. baking dish.
• BAKE at 350°F for 30 minute or until hot.

Steps:

• Set oven to 425 degrees.
• Butter a shallow baking sish.
• Thinly slice the potatoes, and place in the baking dish.
• In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted.
• Drizzle over potatoes.
• Cover, and bake for 45 minutes, or until potatoes tender.
• Remove from oven, sprinkle with cheese and parsley.
• Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.