CAST IRON BREAKFAST RECIPES

Name: Cast-Iron Breakfast Skillet
Prep time: 24 min
Cook time: 40 min
Yield: 4
Ingredients: 2 tbsp. of Hy-Vee Select extra virgin olive oil; 1.5 lbs. of red potatoes; 1 red bell pepper; 0.5 c. of yellow onion; 2 clove(s) of garlic; 0.5 tsp. of Hy-Vee kosher sea salt; 0.25 tsp. of Hy-Vee black pepper; 4 oz. of fully cooked Spanish chorizo; 1 (4-oz) can Hy-Vee mild diced green chilies; 1 c. of Hy-Vee shredded Cheddar cheese (4 oz); 4 large pasteurized eggs; 0 Fresh cilantro

CAST-IRON BREAKFAST SKILLET - HY-VEE RECIPES AND IDEAS

Cast-Iron Breakfast Skillet - Hy-Vee Recipes and Ideas image

Potatoes cook extra crispy in a cast-iron skillet because cast-iron holds a constant temperature when food is added to hot oil. Use a skillet with a large surface area so you can cook everything in one batch without overcrowding.

Provided by Hy-Vee Seasons Magazine

Prep Time 24 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 12

Ingredients

2 tbsp. of Hy-Vee Select extra virgin olive oil
1.5 lbs. of red potatoes
1 red bell pepper
0.5 c. of yellow onion
2 clove(s) of garlic
0.5 tsp. of Hy-Vee kosher sea salt
0.25 tsp. of Hy-Vee black pepper
4 oz. of fully cooked Spanish chorizo
1 (4-oz) can Hy-Vee mild diced green chilies
1 c. of Hy-Vee shredded Cheddar cheese (4 oz)
4 large pasteurized eggs
0 Fresh cilantro

Steps:

1.
Preheat oven to 400°F.
2.
Heat olive oil over medium heat in a 10-in. cast-iron skillet. Add potatoes, bell pepper, onion, garlic, salt and black pepper. Cook for 12 to 15 minutes or until potatoes are tender and golden brown, stirring occasionally. Add chorizo and chiles; stir until combined. Sprinkle cheese evenly over potato mixture.
3.
Create four 2-in. indentations in the potato-chorizo mixture, using the back of a spoon. Crack one egg into each indentation, ensuring the egg is in contact with the bottom of the skillet. Bake for 12 to 15 minutes or until egg whites are set and yolks begin to thicken. If desired, garnish with cilantro.

Nutrition Facts : Calories 480, FatContent 34g, SaturatedFatContent 12g, TransFatContent 0g, CholesterolContent 260mg, SodiumContent 1110mg, CarbohydrateContent 20g, FiberContent 2g, SugarContent 2g, ProteinContent 24g

CAMPFIRE SKILLET BREAKFAST RECIPE | ALLRECIPES

Campfire Skillet Breakfast Recipe | Allrecipes image

This is the one recipe we always cook when camping, it's easy and very filling.

Provided by Jesi A.

Categories Breakfast and Brunch Potatoes

Total Time 32 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield 8 servings

Number Of Ingredients 5

Ingredients

½ pound sliced bacon
4 cups potatoes, peeled and cubed
½ onion, chopped
6 eggs, beaten
1 cup shredded Cheddar cheese

Steps:

Cook bacon to desired doneness in a cast iron skillet over the slow burning coals of a campfire. Remove bacon from the skillet and set aside. Stir the potatoes and onion into the hot bacon fat. Cover, and cook until the potatoes are soft, about 10 to 12 minutes.
Crumble the bacon into the potatoes. Stir in the eggs, cover, and cook until set through, about 2 minutes. Sprinkle with the cheese, and allow to melt before serving.

Nutrition Facts : Calories 239.2 calories, CarbohydrateContent 15.5 g, CholesterolContent 167.9 mg, FatContent 13.4 g, FiberContent 1.9 g, ProteinContent 14.2 g, SaturatedFatContent 6.1 g, SodiumContent 381.1 mg, SugarContent 1.6 g

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