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Cheesy Breakfast Cake

"This is a recipe inspired by a great little restaurant in a town called Owen Sound, Ontario Canada: Dragonfly Cafe. I switched up some of the ingredients and of course, have no idea the exact ingredients that they use. This is a great breakfast for entertaining guests, a weekend breakfast meal or if you have the time, before you get going for your day on a weekday. Very delicious. I call it Cake because it is layered :)"

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Prep Time: 5m

Cook Time: 15m

   

Servings: 2  

 
 
  • 4.6667

I made this using gluten free sausage and vegan cheese shreds and it turned out perfectly. I added the cooked sausage to the potatoes and then added the cheese. A delicious breakfast or lunch recipe!!!.

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 2 large eggs
  • 2 cups hash brown potatoes (large, diced - home made)
  • 2 tablespoons oil (virgin olive oil)
  • 1 cup cheese, grated (I used 3 blends: Cheddar, Mozzarella, Monterey Jack)
  • German Salami (3 slices, cut up - you can substitute with sausage, we just did not have any this morning)
  • SEASONING
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon Herbes de Provence
  • Optional Ingredients
  • (red and green peppers, onion, mushrooms - all sauteed)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

In a large skillet pour the olive oil in the pan over middle-high heat.

Step 2

Peel the large potato and cut into dices. This is the homefries.

Step 3

Put into the skillet.

Step 4

Pour all the seasoning on top of the potatoes. Stir often.

Step 5

When potatoes are close to being done, add the salami and stir. If you want, you can add onions, red pepper and mushrooms for more taste although I did not and it was still quite tasty.

Step 6

Fry the eggs easy over style to the point of almost making the yoke hard. Be sure not to cook the yoke too long, but do not allow to be too runny either.

Step 7

Set eggs aside, off the heat.

Step 8

When the homefries (potatoes) are cooked thoroughly, should be a golden crisp colour, remove from pan and put into an individual casserole dish.

Step 9

Put in the cheese blend.

Step 10

Put in oven - broil for a few minutes.

Step 11

When the cheese is melted, remove from oven.

Step 12

Place egg on top.

Step 13

Serve and enjoy!

  Nutritional Facts
 
 
  • Serving Size: 1 (337.9 g)
  • Calories 533.8
  • Total Fat - 30.5 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 240 mg
  • Sodium - 826.5 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 26.8 g
  • Calcium - 569.1 mg
  • Iron - 3.3 mg
  • Vitamin C - 17.2 mg
  • Thiamin - 0.2 mg
  Reviews
 
 
3 reviews

Not sure how I missed reviewing this great tasting recipe of yours Wayne! Super easy super good! For years and years on our extended weekends we would stop at a little roadside cafe in North Dakota that had not only the best omelets but an awesome pan breakfast very similar to your Cheesey Breakfast Cake - so no surprise that I had to give this go and no surprise that we all love this awesome Breakfast Cake. Make as posted, I usually use whatever breakfast sausage I happen to have on hand and yes to all the optionals the red and green peppers, onion and mushrooms. A real winner and one that has been added to my Family Favourites Cookbook. Thank you for sharing.

 

Review by Gerry

I made this recipe on 8/7/13 with a leftover Baked Potato, which made the cooking time much shorter.For the meat portion of the recipe, a couple of brown and serve sausages were used.This recipe turned out just fine when it was reduced by half.This was made for the " Leftovers " Event in Food Photo Forum. Thanks for posting and, " Keep Smiling : )"

 

Review by Chef shapeweaver

I made this using gluten free sausage and vegan cheese shreds and it turned out perfectly. I added the cooked sausage to the potatoes and then added the cheese. A delicious breakfast or lunch recipe!!!

 

Review by QueenBea