PUFFED POTATOES RECIPE RECIPES

Name: Puffed-Pancake Brunch Casserole
Prep time: 15 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 1/2 cup butter; 2 cups Original Bisquick™ mix; 2 cups milk; 8 eggs; 1 cup shredded Swiss cheese (4 oz); 1 lb cubed cooked ham (about 3 cups); 1 package (2.1 oz) precooked bacon, chopped; 2 cups shredded Cheddar cheese (8 oz); 1/4 teaspoon salt; 1/4 teaspoon ground mustard; Dash ground nutmeg

RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCK…

Recipes & Cookbooks - Food, Cooking Recipes - BettyCrock… image

Honorable Mention Bisquick® Recipe Contest 2010! Gather family for a bacon and ham, double cheesy, puffy pancake - great morning, noon or night.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 11

Ingredients

1/2 cup butter
2 cups Original Bisquick™ mix
2 cups milk
8 eggs
1 cup shredded Swiss cheese (4 oz)
1 lb cubed cooked ham (about 3 cups)
1 package (2.1 oz) precooked bacon, chopped
2 cups shredded Cheddar cheese (8 oz)
1/4 teaspoon salt
1/4 teaspoon ground mustard
Dash ground nutmeg

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place butter in dish; place in oven until melted, about 10 minutes.
In medium bowl, mix Bisquick mix, 1 cup of the milk and 2 of the eggs with whisk until tiny lumps remain. Pour over butter in baking dish. Layer with Swiss cheese, ham, bacon and Cheddar cheese. In large bowl, mix remaining 1 cup milk, remaining 6 eggs, the salt, mustard and nutmeg. Pour over casserole.
Bake uncovered 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 460 , CarbohydrateContent 19 g, CholesterolContent 255 mg, FatContent 2 , FiberContent 0 g, ProteinContent 29 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1430 mg, SugarContent 4 g, TransFatContent 1 1/2 g

DUTCH BABY PANCAKE RECIPE - BETTYCROCKER.COM

Dutch Baby Pancake Recipe - BettyCrocker.com image

On the breakfast table in just 25 minutes, our Dutch Baby Pancakes are baked to puffy, golden-brown perfection. Sprinkle with powdered sugar and serve immediately.

Provided by Cheri Liefeld

Total Time 25 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 7

Ingredients

3 eggs
2/3 cup milk, room temperature
2/3 cup Gold Medal™ all-purpose flour
2 to 3 teaspoons grated lemon peel
1 teaspoon almond extract
1 lemon, quartered
Powdered sugar

Steps:

Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
Bake 20 minutes or until pancake is puffed and brown.
Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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