5 Cheesy Breakfast Recipes with Fresh Ingredients
Five fresh breakfast recipes using cheese and vegetables. Serve for family holidays or a busy weekday morning.
Ingredients
Slow Cooker Hash Browns
- 1 lb bacon chopped
- 10 oz shredded hash browns
- 10 oz diced hash browns
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
- 7 oz Sargento® Shredded 4 State Cheddar Cheese
- 5 oz Sargento® Shredded Mozzarella
- 10 count eggs
- 3/4 cup half & half
- 6 count green onion stalks
- 1 count red bell pepper diced
- 1 count onion small, chopped
Mexican Egg Scramble
- 1 1/2 lb round bottom flat steak beef sliced
- 1 tbsp olive oil
- 1/4 cup cilantro finely chopped
- 1 1/2 tbsp lime juice fresh
- 1 tsp soy sauce
- 5 count eggs
- 1 1/2 tbsp water cold
- 1/2 count green bell pepper chopped
- 1/2 count red bell pepper chopped
- 1 count roma tomato diced
- 3 oz Sargento® Shredded 4 State Cheddar Cheese
- 2 oz Sargento® Shredded Mozzarella
- 3 count green onion stalks
- 1/2 count jalapeño chopped
- 1 tsp salt to taste
- 1/2 tsp cilantro garnish
Ham and Cheese Pasta
- 16 oz penne pasta
- 1/2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 count onion chopped, small
- 1 cup broccoli florets chopped
- 2 count garlic cloves chopped
- 2 tbsp all-purpose flour
- 2 cups half & half
- 1/4 cup vegetable or chicken stock
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 1 1/2 tsp garlic powder
- 2 cup fresh spinach
- 1/4 cup parsley chopped
- 1 1/2 cups Sargento® Shredded 4 State Cheddar Cheese
- 1/2 cup Sargento® Shredded Mozzarella
- 1 lb diced ham
Amish Casserole
- 16 oz bacon chopped
- 1 pkg breakfast sausage
- 1 count green bell pepper seeds removed, chopped
- 1/2 count red bell pepper seeds removed, chopped
- 1 count jalapeño seeds removed, chopped
- 2 count roma tomatoes chopped
- 2 tbsp italian parsley chopped
- 4 count green onion stalks chopped
- 12 count eggs
- 1 cup half & half
- 1/2 cup cottage cheese
- 2 cups potatoes (hash browns) diced
- 1 1/2 cup potatoes (hash browns) shredded
- 1 cup Sargento® Shredded Mozzarella
- 2 cups Sargento® Shredded 4 State Cheddar Cheese divided
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper to taste
- 1/2 tsp salt to taste
Egg and Cheese Panini
- 4 count breakfast sausages chopped
- 6 couunt egg
- 1 tbsp water cold
- 4 slices Jewish Rye Bread
- 1/4 cup Sargento® Shredded 4 State Cheddar Cheese
- 1/4 cup Sargento® Shredded Mozzarella
- 2 tbsp unsalted butter
Instructions
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.
Amish Casserole
- 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.
- dd 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.