Recipe courtesy of Ree Drummond
Ultimate Breakfast Bakes
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- Level: Easy
- Total: 1 hr 5 min
- Active: 25 min
- Yield: 5 to 10 servings (5 breakfast bakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 793
- Total Fat
- 58 g
- Saturated Fat
- 27 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 45 g
- Cholesterol
- 412 mg
- Sodium
- 1224 mg
Living on a ranch means that there are a lot of early mornings for Ree and her family. These breakfast bakes mean that the first meal of the day is all ready to go, which is a lifesaver during busy times.
- Level: Easy
- Total: 1 hr 5 min
- Active: 25 min
- Yield: 5 to 10 servings (5 breakfast bakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 793
- Total Fat
- 58 g
- Saturated Fat
- 27 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 45 g
- Cholesterol
- 412 mg
- Sodium
- 1224 mg
Ingredients
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Directions
Special equipment:
five 1-pound foil pans- In a large skillet over medium-high heat, cook the bacon until crisp, 7 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the sausage and cook until browned, crumbling as you go, 5 to 6 minutes. Remove and set aside.
- In a bowl, whisk together the eggs, Greek yogurt, milk, salt, pepper and a touch of hot sauce. Set aside.
- To assemble, divide the potato tots among 5 foil pans. Divide the bacon, sausage and ham equally among the pans as well. Pour about 1/2 cup egg mixture over each. Top each with the cheeses and drizzle the tops with hot sauce if desired.
- These can be cooked immediately by covering tightly with foil and baking them at 375 degrees F for 15 minutes. Remove the foil and continue to cook until set and the cheese has melted, 12 to 15 minutes.
- To freeze, cover tightly with foil and transfer to the freezer. To bake from frozen, cook at 375 degrees F for 30 minutes, removing the foil and continuing to cook until set and the cheese has melted, 12 to 15 minutes more.
