Slow Cooker Hash Browns
Cook bacon according to package directions. Prepare the slow cooker by brushing it lightly with cooking oil. In a large bowl, toss together both varieties of hash browns, 1 teaspoon salt, red pepper flakes, and 1/2 teaspoon black pepper. Evenly spread into prepared slow cooker. In a medium bowl, whisk eggs, milk, green onions, diced bell pepper, half of the chopped bacon, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and chopped onion; set aside.
Sprinkle both varieties of Sargento® shredded cheese on top of hash brown mixture. Pour egg mixture on top. Cover with lid and set on high for about 3 hours or low for 5 hours. Top with chopped bacon.
Mexican Egg Scramble
In a medium bowl, toss together sliced steak, olive oil, lime juice, and cilantro; set aside. Meanwhile, dice bell peppers, tomato, green onions, and jalapeño. Whisk eggs and water.
Heat a skillet over medium heat and cook beef until golden brown and no liquid remains.
Heat another skillet over medium-low heat. Melt 1/2 tablespoon butter and cook eggs, stirring often until fluffy. Stir in beef, diced veggies and both varieties of Sargento® Shredded Cheese. Season with salt, if desired.
Ham and Cheese Pasta
Cook pasta according to package directions. Once done, strain and toss with 1/2 tablespoon olive oil.
Heat a large skillet over medium-high heat. Melt butter and add chopped onions and broccoli. Cook, stirring frequently for about 5 minutes. Remove from skillet; set aside.
Turn skillet to medium-low heat. Melt butter and whisk in flour. The mixture will be thick. Continue to whisk it for about 5 minutes, until dark and golden brown. Slowly pour in milk, a little at a time, whisking after each addition. The mixture will bubble and get thick. Whisk in stock, salt, pepper, and garlic powder. If the mixture is too thick, add more stock. Fold in onions, broccoli, spinach and chopped parsley. Fold in both varieties of Sargento® shredded cheeses and ham.
Preheat oven to 350 degrees F. Grease a 9x13 baking dish with nonstick cooking spray; set aside.
Cook bacon and breakfast sausage according to package directions. Dice once cool; set aside. Meanwhile, chop 1 green bell pepper, 1/2 red bell pepper, 2 Roma tomatoes, 1/2 jalapeño, parsley, and green onions; set aside.
Crack 12 eggs into a large mixing bowl. Whisk in 1 cup half & half or milk. Stir in cottage cheese, garlic powder, onion powder, paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. To the mixing bowl, add 2 cups diced breakfast potatoes, 1 + 1/2 cups shredded (hash brown) breakfast potatoes, 1 cup Sargento® Shredded Mozzarella, and 1 cup Sargento® Shredded 4 State Cheddar Cheese then mix well.
Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs, bacon, and breakfast sausage to mixing bowl and mix well. Pour mixture into prepared casserole dish. Top with remaining bacon, veggies, herbs and cheese. Bake in oven for 50 minutes or until egg mixture is set in center. Cover with foil halfway through baking. Allow casserole to slightly cool before serving.
Egg and Cheese Panini
Cook breakfast sausage according to package directions then chop; set aside. Whisk 4 eggs and 1 tablespoon water together. Heat grill skillet over medium heat and melt butter. Cook eggs, stirring often until fluffy. Once done, remove and chop cooked eggs.
To assemble the sandwich, evenly spread eggs between 2 slices of bread. Top with both varieties of Sargento® shredded cheeses and chopped breakfast sausage. Top each sandwich with second slice of bread.
In a shallow dish, whisk 2 eggs and 1 tablespoon cold water; set aside. Heat grill skillet over medium heat. Carefully dip the sandwich in the egg mixture, getting both sides wet. Place in skillet with 1 tablespoon butter for each sandwich. Use a turner to push down on the sandwich. Flip once golden brown. Repeat with the second sandwich.