Sweet Potato Frittata With Bacon Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
• In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
• Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
• Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.

Steps:

• Heat half the olive oil in a non-stick frying pan.
• Cook onion, bacon and garlic, stirring, until onion is soft.
• Add potato and cook, stirring for about 10 minutes or until tender.
• Transfer the potato mixture to a medium bowl, clean the frying pan.
• Coat the inside of the pan with the remaining oil and return the potato mixture to the pan.
• In a medium bowl, whisk the eggs and water with salt and pepper until well mixed; pour over potato mixture.
• Cook the frittata over low heat, covered loosely with foil, for about 8 minutes or until the base is browned lightly.
• Place frittata under a hot grill (broiler) until set and top is browned.
• Half a cup of grated cheese can be added to the egg mixture or sprinkled on top before grilling, if desired.
• Not suitable to freeze nor microwave.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
• Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
• Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Steps:

• Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a 10-inch, oven-safe skillet over medium heat. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.
• Whisk together eggs, half-and-half, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to evenly distribute egg mixture.
• Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
• Let stand 5 minutes before serving. Garnish with sage leaves.

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Crumble bacon.
• Add potatoes and onions to reserved drippings in skillet; cook on medium heat 12 to 15 min. or until potatoes are tender, stirring occasionally. Remove from heat; stir in bacon.
• Beat eggs and Neufchatel in medium bowl with whisk until blended. Gradually whisk in milk, rosemary and pepper; pour over mixture in skillet. Cover; cook on low heat 10 to 15 min. or until eggs are almost set. Sprinkle with cheese. Cover; cook 5 min. or until cheese is melted and eggs are set.

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray.
• In large bowl, beat cake mix, milk, oil, eggs, sweet potatoes and apple pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• Bake 34 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack, about 1 hour.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed 2 minutes or until creamy. Beat in powdered sugar, brown sugar and vanilla. Stir in bacon. Frost cake. Sprinkle with pecans. Store covered in refrigerator.