Sun Dried Tomato And Roasted Garlic Skillet Breakfast Recipes

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SCRAMBLED EGGS WITH SUN-DRIED TOMATO



Scrambled Eggs with Sun-Dried Tomato image

Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.

Provided by Christina Letts

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 12

6 large eggs
6 teaspoons milk
1 tablespoon olive oil
2 cloves garlic, chopped
¼ cup chopped red onion
½ cup sun-dried tomatoes, cut into thin strips
1 tablespoon butter
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
1 pinch dried oregano
1 pinch dried thyme
1 pinch dried basil

Steps:

  • Beat eggs and milk in a bowl with a fork for about 30 seconds.
  • Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
  • Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g

SUN-DRIED TOMATO AND ROASTED GARLIC SKILLET BREAKFAST



Sun-Dried Tomato and Roasted Garlic Skillet Breakfast image

Ready, Set, Cook! Special Edition Contest Entry: A hearty, one-pan breakfast dish featuring Simply Potatoes Shredded Hashbrowns. Hashbrowns, bacon and eggs are dressed up with fresh herbs, sun-dried tomatoes and roasted garlic in this satisfying skillet breakfast.

Provided by Tinkerbell

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 slices bacon, chopped
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 tablespoons oil, divided
1 1/2 teaspoons roasted garlic
1/2 cup red bell pepper, finely diced
1/2 cup onion, finely diced
6 sun-dried tomatoes, finely chopped
6 eggs, lightly beaten
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
salt and pepper, to taste
sour cream (optional for serving)
salsa (optional for serving)

Steps:

  • In large (12-inch) skillet, over medium heat, fry chopped bacon just until crisp. Remove bacon to paper towels and set aside. Drain all but 1 Tablespoon of the grease.
  • Add one Tablespoon of the oil to the skillet, heat over medium heat, and then add the Simply Potatoes Shredded Hashbrowns. Spread the potatoes in an even layer, over the bottom of the pan, and use a spatula to lightly press down.
  • Cook 6-7 minutes, or until golden brown on the bottom.
  • Drizzle the top of the potatoes with the remaining 1 Tablespoon of oil and use the spatula to turn over the potatoes in about 6 sections. Cook for an additional 6 minutes, or until the potatoes have turned golden brown on the bottom.
  • Gently stir the potatoes and add the roasted garlic, red bell pepper, onion and sun-dried tomatoes to the pan. Cook and stir until the peppers and onions are softened and the potatoes have reached 165° for 2 minutes.
  • Pour the beaten eggs over the potato mixture, sprinkle with the oregano, basil, salt and pepper, and then stir gently to combine.
  • Allow to cook without stirring for 2-3 minutes.
  • Use spatula to section and gently turn over mixture. Continue to cook until the egg is no longer wet and has cooked through, about 2-3 minutes.
  • Serve alone or with sour cream and salsa.

Nutrition Facts : Calories 227.9, Fat 17.7, SaturatedFat 4.5, Cholesterol 284.4, Sodium 237.8, Carbohydrate 5.8, Fiber 1.2, Sugar 3.1, Protein 11.3

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