Egg Recipe Cast Iron Skillet

Egg Recipe Cast Iron Skillet

There is no rejecting that an actor’s iron frying pan is among the most effective kitchen area staples, particularly a well-seasoned one. Cast iron frying pans are tough, dependable, and also hefty frying pans that perform warm well for food to obtain uniformly prepared throughout. A cast-iron frying pan is an excellent frying pan when preparing among the most effective dishes of the day morning meal. You’ll have the ability to prepare a scrumptious morning meal, which will certainly prepare flawlessly as well as look rustic. Below’s a checklist of some actor’s iron frying pan dishes that you’ll intend to make daily.

Country-Style Scrambled Eggs

Country-Style Scrambled Eggs

Total Time
Prep/Total Time: 30 min.
Makes
4 servings

Ingredients

8 bacon strips, diced
2 cups diced red potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
8 large eggs
1/4 cup whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Directions

In a 9-in. cast-iron or another ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon.
In a large bowl, whisk the eggs, milk, salt, and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

Nutrition Facts

1 each: 577 calories, 45g fat (19g saturated fat), 487mg cholesterol, 1230mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 25g protein.

Cheddar-Butternut Squash Clafoutis

Cheddar-Butternut Squash Clafoutis

Total Time
Prep: 20 min. Cook: 50 min. + standing
Makes
6 servings

Ingredients

3 cups cubed peeled butternut squash
2 teaspoons olive oil
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 large eggs
1-1/2 cups 2% milk
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 cups shredded sharp white cheddar cheese
1/4 cup grated Parmesan and Romano cheese blend
1 tablespoon butter
1 tablespoon minced fresh chives

Directions

Preheat oven to 400°.
Place butternut squash in a 12-in. cast-iron skillet. Drizzle with oil. Sprinkle with rosemary, thyme, salt, and pepper; toss to coat. Roast until just tender, 15-20 minutes. Remove from pan and keep warm.
In a large bowl, whisk eggs, milk, flour, and cayenne; stir in cheeses. Place butter in the same skillet; place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Pour egg mixture into skillet; top with roasted squash.
Bake until puffed and edges are browned 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.

Nutrition Facts

1 piece: 357 calories, 22g fat (11g saturated fat), 176mg cholesterol, 586mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 19g protein.

Italian Cloud Eggs

Italian Cloud Eggs

Total Time
Prep/Total Time: 25 min.
Makes
4 servings

Ingredients

4 large eggs, separated
1/4 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
1 tablespoon minced fresh basil
1 tablespoon finely chopped oil-packed sun-dried tomatoes

Directions

Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt, and pepper until stiff peaks form.
In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.

Nutrition Facts

1 serving: 96 calories, 6g fat (2g saturated fat), 190mg cholesterol, 234mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 medium-fat meat.

Sweet Potato and Egg Skillet

Sweet Potato and Egg Skillet

Total Time
Prep/Total Time: 25 min.
Makes
4 servings

Ingredients

2 tablespoons butter
2 medium sweet potatoes, peeled and shredded (about 4 cups)
1 garlic clove, minced
1/2 teaspoon salt, divided
1/8 teaspoon dried thyme
2 cups fresh baby spinach
4 large eggs
1/8 teaspoon coarsely ground pepper

Directions

In a large cast-iron or other heavy skillets, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt, and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.
With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

Test Kitchen tips

If you like your eggs sunny-side up, leave the pan uncovered while they cook.
Break the eggs into a small dish before adding to the pan. It’s easier to remove stray shell pieces if they get into the egg.

Health tip

With the sweet potatoes and spinach, this dish meets the daily requirement for vitamin A.

Nutrition Facts

1 serving: 224 calories, 11g fat (5g saturated fat), 201mg cholesterol, 433mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.

Dilled Salmon Omelets with Creme Fraiche

Dilled Salmon Omelets with Creme Fraiche

Total Time
Prep: 15 min. Cook: 5 min./batch
Makes
6 servings

Ingredients

12 large eggs
2 tablespoons whole milk
Salt and pepper to taste
2 tablespoons butter
1 pound salmon fillets, cooked and flaked
3 cups shredded Swiss cheese
2 tablespoons snipped fresh dill
3/4 cup creme fraiche or sour cream
6 fresh dill sprigs

Directions

In a large bowl, whisk the eggs, milk, salt, and pepper until blended.
For each omelet, in an 8-in. cast-iron or other ovenproof skillets, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese, and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set.
Broil 6 in. from the heat until eggs are completely set, 1-2 minutes. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.

Nutrition Facts

1 omelet: 632 calories, 48g fat (24g saturated fat), 553mg cholesterol, 374mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 44g protein.

Farmers Breakfast

Farmers Breakfast

Total Time
Prep/Total Time: 20 min.
Makes
4 servings

Ingredients

6 bacon strips, diced
2 tablespoons diced onion
3 medium potatoes, cooked and cubed
6 large eggs, beaten
Salt and pepper to taste
1/2 cup shredded cheddar cheese

Directions

In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from the center to sides of the pan. Pour eggs into the center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture.
Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.

Nutrition Facts

1 serving: 464 calories, 29g fat (11g saturated fat), 321mg cholesterol, 487mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.

Sausage, Egg and Cheddar Farmer’s Breakfast

Sausage, Egg and Cheddar Farmer’s Breakfast

Total Time
Prep/Total Time: 30 min.
Makes
4 servings

Ingredients

6 large eggs
1/3 cup 2% milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
6 ounces bulk pork sausage
1 tablespoon butter
1-1/2 cups frozen cubed hash brown potatoes, thawed
1/4 cup chopped onion
1 cup shredded cheddar cheese

Directions

Whisk eggs, milk, parsley, and salt; set aside. In a 9-in. cast-iron or other heavy skillets, cook sausage over medium heat until no longer pink; remove and drain. In the same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan.
Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

Test Kitchen tips

If you don’t have frozen hash brown potatoes handy, use par-cooked cubed potatoes.

Nutrition Facts

1 cup: 330 calories, 24g fat (11g saturated fat), 364mg cholesterol, 612mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 20g protein.

Baked Eggs Recipe in a Cast Iron Skillet

Egg Recipe Cast Iron Skillet

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

3 tbsp oil
1 onion diced
1 orange pepper diced
3 cups sliced mushrooms
2 tomatoes diced
3 tbsp fresh parsley minced
1/2 tsp salt
1/2 tsp pepper
6 eggs

Directions

Preheat oven to 375F.
Heat oil in a cast-iron skillet over medium heat. Add onion and pepper and sauté for 3-4 minutes, stirring often.
Add in the mushrooms and cook for a few more minutes.
Stir in the tomatoes and sauté for another 5 minutes. Remove from the heat and stir in the salt, pepper, and parsley.
Use a spoon to make six shallowed out areas. Crack the raw eggs into the shallowed areas.
Place the cast-iron skillet in the oven and bake for about 12 minutes or until the whites of the eggs are opaque.

Nutrition

Calories: 157kcalCarbohydrates: 6gProtein: 7gFat: 11gSaturated Fat: 1gCholesterol: 163mgSodium: 263mgFiber: 1gSugar: 3g

Potato, Spinach, and Red Pepper Frittata

Potato, Spinach, and Red Pepper Frittata

Yield: serves 8

Ingredients

1 lb. medium waxy potatoes
1⁄4 cup olive oil
1 clove garlic, minced
1 small red bell pepper, seeded, and thinly sliced
1 small yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. thinly sliced basil
8 eggs, beaten
2 cups baby spinach
3 tbsp. unsalted butter, cubed

Directions

Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, 1 hour. Let cool, then peel and thinly slice.
Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in reserved potatoes, the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.

Crispy Potato, Chorizo, and Green Chili Hash With Avocado and Eggs Recipe

Crispy Potato, Chorizo, and Green Chili Hash With Avocado and Eggs Recipe

YIELD: Serves 4
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes

Ingredients

1 1/2 pounds russet or Yukon gold potatoes, cut into 3/4- to 1/2-inch dice (see note)
2 tablespoons distilled white vinegar
Kosher salt
4 ounces Spanish chorizo, diced
1/4 cup vegetable, canola, or olive oil, divided, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
Freshly ground black pepper
6 scallions, white and light green parts cut into 1-inch lengths, greens sliced and reserved separately
1 poblano pepper, cut into 1/2-inch dice
4 eggs
1/4 cup roughly chopped fresh cilantro leaves
1/2 small avocado diced
1/2 cup homemade or store-bought salsa verde for serving (optional)
12 warm corn tortillas for serving (optional)

Directions

Preheat oven to 375°F. Place potatoes in a large saucepan and cover with 2 quarts cold water. Add vinegar and 2 tablespoons kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
Meanwhile, place chorizo chunks in a cast iron skillet and place over medium heat. Cook, stirring, until chorizo is crisp on all sides and fat has rendered out, about 10 minutes total. Remove chorizo with a slotted spoon to a large bowl, leaving fat in skillet. Set chorizo aside.
When potatoes are drained, add 3 tablespoons oil to skillet and heat over medium-high heat until shimmering. Add drained potatoes and cook, stirring and tossing occasionally, until potatoes are deep brown and crisp on all sides, about 20 minutes total. Add cumin and paprilka and cook, stirring, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer potatoes to bowl with chorizo and set aside.
Add remaining tablespoon oil to skillet and heat over high heat until shimmering. Add scallion whites and light greens and poblano and cook, stirring occasionally, until charred, about 2 minutes. Season to taste with salt and pepper then transfer to bowl with potatoes and chorizo. Toss contents of the bowl and return to skillet. Make 4 wells in potato mixture.
Carefully break 1 egg into a small bowl and slide into a fine mesh strainer over the sink. Swirl egg very gently until excess loose white drains away. Carefully add to one of the cavities in the skillet. Repeat with the remaining three eggs.
Drizzly eggs with a few drops of oil, season with salt and pepper, and transfer to oven. Cook, until whites are barely set but yolks, are still runny, about 10 minutes. Remove from oven, garnish with sliced scallion greens, chopped cilantro, and avocado. Serve immediately with salsa and tortillas.

Skillet French Toast & Preserves Casserole

Skillet French Toast & Preserves Casserole

YIELD: Serves 6 to 8

Ingredients

3 cups whole milk
8 large egg yolks
1/4 cup maple syrup
1 tablespoon vanilla bean paste or pure vanilla extract
1/4 teaspoon kosher salt
1 cup Bonne Maman Four Fruit Preserves
8 croissants, torn into rustic 2-inch pieces
1/2 cup chopped pecans
1/2 cup raspberries
Confectioner’s sugar, optional

Directions

Preheat oven to 350°F.
Combine the milk, egg yolks, maple syrup, vanilla, and salt in a large bowl and whisk until frothy. Heat the preserves in a small saucepan until warm and pourable, 1 to 2 minutes.
Arrange half of the croissant pieces in the bottom of a 2 1/2-quart cast iron skillet (I used Le Creuset) and drizzle with half of the warm preserves. Pour half of the egg mixture over the croissants. Repeat with remaining croissant pieces, preserves, and egg mixture. Lightly press the croissants with a spoon to help saturate with liquid, but do not submerge completely. Set aside for 20 – 30 minutes before baking.
Sprinkle the casserole with pecans and raspberries. Cover the skillet with aluminum foil and bake for 30 minutes. Remove the aluminum foil and continue cooking until puffed and golden, 15 to 20 minutes. Let stand for 10 to 15 minutes before serving; garnish with confectioner’s sugar if desired. Serve warm or at room temperature.

German Oven Pancake

German Oven Pancake

PREP TIME: 5 MINUTES
COOK TIME: 12 MINUTES
TOTAL TIME: 17 MINUTES
SERVINGS: 4

Ingredients

1/2 cup all-purpose flour
3 eggs
1/2 cup milk
3 tablespoons melted butter divided
1 tablespoon sugar
1/4 teaspoon of salt

Directions

Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, melted butter, salt, and sugar. Add the flour and stir until incorporated being careful not to overmix.
Add 1 tablespoon melted butter to the bottom of a 9 or 11 inches cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

Asparagus and Prosciutto Frittata

Asparagus and Prosciutto Frittata

Start-To-Finish:25 mins
Servings: 4

Ingredients

8 eggs, lightly beaten
½ cup milk
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
⅛ teaspoon ground black pepper
2 tablespoons olive oil
6 fresh asparagus spears, trimmed and cut into 1 1/2-inch piece
1 cup chopped prosciutto
¼ – 0.5 cup shredded cheddar cheese (1 to 2 ounces)

Directions

Preheat broiler. In a medium bowl combine eggs, milk, thyme, and pepper. Beat with a whisk until well mixed and evenly colored; set aside.
In a large broilerproof skillet heat oil over medium heat. Add asparagus; cook and stir about 4 minutes or until asparagus is crisp-tender. Stir in prosciutto.
Pour egg mixture over asparagus mixture in skillet. Cook over medium heat. As egg mixture sets, run a spatula around edges of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges until the egg mixture is almost set.
Place skillet under the broiler, 4 to 5 inches from the heat. Broil for 1 to 2 minutes or just until top is set. Sprinkle with cheese.

Nutrition Facts

Per Serving:
285 calories; 21 g total fat; 6 g saturated fat; 443 mg cholesterol; 430 mg sodium. 4 g carbohydrates; 1 g fiber; 19 g protein.

Lemon Ricotta Dutch Baby Pancake

Lemon Ricotta Dutch Baby Pancake

PREP TIME10 minutesCOOK TIME10 minutes TOTAL TIME20 minutes

Ingredients

3/4 cup all-purpose flour
1⁄4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
5 eggs
1/3 cup ricotta cheese
juice and zest of 1 lemon
1/2 teaspoon vanilla
2 tablespoons butter
1/2 cup raspberries and blueberries

Directions

Preheat oven to 425° with 12-inch cast iron pan inside.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
In a blender jar, blend milk, eggs, ricotta, lemon juice and zest, and vanilla until smooth. Add to dry ingredients and whisk just until blended.
Add butter to hot cast iron and stir until melted. Add batter to cast iron pan and sprinkle berries on top.
Bake 10 minutes until golden brown on the edges and set in the middle.

Skillet Huevos Rancheros

Skillet Huevos Rancheros

Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Yield: 4

Ingredients

4 x 6-inch tortillas ( I use a corn and flour blend)
4 eggs (1 per serving….you can add more if you want)
2 cups cooked rinsed beans ( black bean, pinto, cannellini, or heirloom beans)
1/2 onion- sliced or diced
2 garlic cloves- minced
2 tomatoes- diced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
cracked pepper
2 tablespoons water
Olive oil
1 large Avocado-sliced
2 tablespoons chopped fresh cilantro
1 lime -cut into wedges
1/2 cup crumbled cotija, queso fresco, feta or goat cheese (optional)
Hot Sauce
Optional Additions: bell pepper, kale, zucchini, mushrooms,

Directions

Preheat oven to 400F.
In a large pan, saute onion in a little olive oil until tender, about 5 minutes (at this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two. Add 1/2 of the diced tomatoes (saving half for garnish) and cooked rinsed beans, spices, salt, and 2 T water. Let simmer on med low for a few minutes, stirring occasionally.
Brush cast iron skillets ( or one large skillet) with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil.
Divide bean mixture, making little indentations with the back of a spoon, for the eggs to rest, so they stay in place (if using a large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs).
Carefully break the eggs and place them in the indentations. Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven.
Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

Giant Cinnamon Roll Skillet

Giant Cinnamon Roll Skillet

Ingredients

Dough

1/2 cup milk {warmed to 110}
1 stick of butter {melted}
1/2 cup warm water
1 package of instant yeast
1/4 cup sugar
2 eggs
1 tsp salt
1 tsp cinnamon
4 cups of flour

Filling

3/4 cup brown sugar
3 Tbsp cinnamon

Icing

1 cup confectioners sugar
2 Tbsp heavy cream
1 tsp vanilla

Directions

Mix together the water, yeast, sugar, and eggs.
Add salt, cinnamon, milk, and butter.
Switch to the dough hook and add 2 cups of the flour, while kneading on medium speed, add flour a little at a time until you have a smooth ball of dough that no longer is sticking to the sides of the bowl.
Shape your dough into a ball, place in an oiled bowl, cover and let rise until doubled {about 1 1/2 hours}.
While the dough is rising to combine the sugar and cinnamon for the filling.
On a lightly floured surface roll the dough into a rectangle approximately 18 x 12.
Cover the dough with the cinnamon and sugar.
Carefully cut into 6 – 2 inch wide strips, and then cut each of those in half – creating 12 strips 9 inches by 2 inches.
Tightly roll the first strip to form a “core”.
Place that core at the end of the next strip and roll,
Continue in this way using the first 6 strips.
Place the “core” in the center of a buttered cast iron skillet.
Wrap the remaining strips {one at a time} around the center.
Cover and let rise until the roll fills the skillet almost completely {45 minutes – 1 1/2 hours}.
Pre-heat the oven to 400 degrees.
Bake 20 – 25 minutes {unit the center reaches 185 degrees}.
While the roll is baking combine the powdered sugar with the cream and the vanilla.
Glaze as soon as the roll comes out of the oven.
Cool slightly before cutting.

Cast-iron takes a long period of time to warm up yet preserves warm unbelievably well. So as opposed to placing the frying pan over high warmth, placed it over medium-low warmth and afterward allow it warm up for a couple of mins prior to including fat.