Confetti Breakfast Bake Recipes

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CONFETTI EGG BAKE



Confetti Egg Bake image

Searching for an egg dish that's as pretty as it is fast and delicious? Refrigerated hash browns, frozen veggies and pre-sliced ingredients make this cheesy egg bake a snap to assemble.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 12

Number Of Ingredients 10

1 bag (1 1/4 pounds) refrigerated shredded hash browns
1 tablespoon butter or margarine
2 medium green onions, sliced (2 tablespoons)
1 package (8 ounces) sliced mushrooms
1 cup frozen mixed vegetables (from 1-pound bag), thawed
12 eggs
2 cups shredded Cheddar cheese (8 ounces)
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
  • Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
  • Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
  • Bake uncovered about 40 minutes or until eggs are set in center.

Nutrition Facts : Calories 235, Carbohydrate 16 g, Cholesterol 235 mg, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg

HEARTY CONFETTI BREAKFAST



Hearty Confetti Breakfast image

Start your day the right way with a glass of orange juice and this all-in-one potato-and-egg skillet. Or serve it with iced tea as an easy weeknight dinner. -Lori Merrick, Danvers, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large Yukon Gold potato, cut into 1/2-inch cubes
1 medium red potato, cut into 1/2-inch cubes
1 small onion, finely chopped
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter
2 teaspoons olive oil
4 large eggs, room temperature
1/4 cup shredded Asiago cheese

Steps:

  • In a large cast-iron or other ovenproof skillet, saute the potatoes, onion and seasonings in butter and oil over medium heat until vegetables are golden brown and tender, 5-7 minutes. With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Remove from the heat; sprinkle with cheese., Broil 3-4 in. from the heat until eggs are completely set, 3-4 minutes.

Nutrition Facts : Calories 297 calories, Fat 11g fat (4g saturated fat), Cholesterol 223mg cholesterol, Sodium 262mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

CONFETTI EGG BAKE



Confetti Egg Bake image

This pretty dish has a lot of flavor, and is perfect for brunch. From the Pillsbury Party Cookbook. The original recipe called for "light" ingredients, but we like a lot of flavor, so we use non-light ingredients!

Provided by Sky Valley Cook

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup cheddar cheese, shredded
1 (9 ounce) package frozen chopped spinach, thawed and drained
1/2 lb ground sausage, cooked
1 cup sliced mushroom
1/2 cup chopped green onion
1 (2 ounce) jar sliced pimiento, drained
6 eggs, beaten
1 cup half-and-half
1/2 cup shredded swiss cheese
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°F.
  • Spray 8 inch (1 1/2 quart) square baking dish with non-stick cooking spray.
  • Layer Cheddar cheese, spinach, sausage, mushrooms, onions and pimiento in baking dish.
  • Mix eggs and half and half until blended.
  • Pour egg mixture evenly over ingredients in baking dish.
  • Evenly sprinkle Swiss cheese and paprika over dish.
  • Bake for 30-40 minutes or until knife inserted comes out clean.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 331.6, Fat 25.4, SaturatedFat 11.4, Cholesterol 246.3, Sodium 459.8, Carbohydrate 6.2, Fiber 1.8, Sugar 1.6, Protein 20.1

CONFETTI CHICKEN BAKE



Confetti Chicken Bake image

Make and share this Confetti Chicken Bake recipe from Food.com.

Provided by Pamma Lamma

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 cup carrot, diced
3/4 cup onion, chopped
1/2 cup celery, diced
1/4 cup chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
3 cups chicken, cooked, cubed
1/2 cup mushroom, sliced
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/8 teaspoon pepper
1 cup all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup milk
1 tablespoon green pepper, chopped finely
1 tablespoon red pepper, chopped finely
1 cup cheddar cheese, shredded
1/4 cup cheddar cheese, grated

Steps:

  • For filling: In saucepan, combine carrots, onion, celery and chicken broth.
  • Simmer 20 minutes.
  • In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper.
  • Add simmered vegetables and liquid; mix well.
  • Set aside.
  • For confetti topping: In a mixing bowl, combine flour, baking powder and salt.
  • Add eggs, milk, green and red pepper, and 1 cup cheese; mix until just blended.
  • Drop confetti topping onto top of casserole.
  • Bake at 350 degrees for 40-45 minutes or until golden brown.
  • Sprinkle with remaining 1/4 cup of cheese and return to oven until melted.
  • Enjoy!

CONFETTI BAKE



Confetti Bake image

A rich way to eat your vegetables. Also known around here as "creamy veggies." I originally used cream of onion soup but have changed this recipe to say cream of mushroom because the creamy onion soup is so hard to find now, if they even make it anymore.

Provided by Laura O.

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

10 3/4 ounces cream of mushroom soup
1 cup American cheese, shredded
1/2 cup mayonnaise
1/4 cup milk
10 ounces frozen cauliflower, cooked and drained
9 ounces frozen mixed vegetables, cooked and drained (green beans, corn, and carrots mix)
3 tablespoons butter or 3 tablespoons margarine
1/2 cup seasoned dry bread crumb
1/4 cup grated parmesan cheese
2 ounces pimiento
4 ounces sliced mushrooms, drained

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl, combine soup, American cheese, mayonnaise, and milk. Mix well.
  • Fold in vegetables, pimiento, and mushrooms.
  • Turn into 1 1/2 quart baking dish.
  • Melt butter in small saucepan.
  • Stir in breadcrumbs and Parmesan cheese.
  • Sprinkle over casserole.
  • Bake uncovered 35-45 minutes until heated through.

Nutrition Facts : Calories 281.3, Fat 17.9, SaturatedFat 6.5, Cholesterol 25.6, Sodium 809.4, Carbohydrate 25.4, Fiber 3.8, Sugar 4.4, Protein 7.6

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