Cheddar and Potato Breakfast Bake

I wanted something to go along with my creme brulee French toast so I tried this recipe out of the new Bisquick Recipe Card book I found at the grocery store.  You know these great little books they have by the check-out.  I have a rather large collection of them and do actually try some of the recipes sometimes. 

Click here if you can't find it at your local grocery store.

We really liked this recipe.  It is rather healthy if you use the Bisquick Heart Smart Mix (which I didn't because I didn't have any).  It makes a very large casserole so I cut some into squares and put some of them in the freezer in individual baggies.  It also is very tasty in a whole wheat tortilla for breakfast.  I'm wondering if you can make this recipe using other types of baking mixes because I would like to try it with a whole grain baking mix.  What do you think?  Let me know if you try it. 

Printable Recipe

Ingredients:

4 cups frozen potatoes with onions and peppers, thawed
1-1/2 cups shredded reduced-fat cheddar cheese
5 slices of Canadian Bacon chopped
1 cup Bisquick Heart Smart mix
3 cups fat-free (skim) milk
1 cup fat-free egg product
1/2 tsp pepper

Directions:

Heat oven to 375 degrees.  Spray 13x9 inch glass baking dish with cooking spray.  In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon.  Spread in baking dish.

In same bowl, stir Bisquick mix, milk, egg product and pepper until blended.  Pour over potato mixture.  Sprinkle with remaining 1/2 cup cheese.

Bake 30 to 35 minutes or until light golden brown around edges, the center is set and the cheese is melted.  Let stand 10 minutes before serving.

Blue Cheese and Walnut Roasted Potatoes

I picked up a small piece of Maytag blue cheese at the store the other day and have been looking for a recipe to inspire me.  The inspiration came to me from my newest cookbook, Flat Belly Diet Cookbook.

There are so many recipes that I want to try in this cookbook.  They are all healthy and look so yummy!  I also like that it gives all of the nutritional information for each recipe.

I cook roasted potatoes all the time and it gets a little old so I was excited to try this version.  They turned out quite tasty but I think I put too much blue cheese.  My ten-year-old couldn't eat it because the cheese was too strong.  It was definitely a keeper recipe, but I think I may try it with feta next time. 

Printable Recipe

Ingredients:

1 pound thin-skinned baby potatoes, halved

1-1/2 tsp olive oil

1/4 tsp freshly ground black pepper

1/8 tsp salt

1/2 cup coarsely chopped walnuts

2 ounces crumbled blue cheese

2 scallions, thinly sliced

Directions:

1. Preheat oven to 425 degrees.  Coat a 9"X9" baking dish with cooking spray or line with parchment paper.  Place the potatoes in the prepared dish and toss with the oil, pepper and salt.  Turn cut side down in the pan.  Roast for 30 to 35 minutes or until very tender and lightly golden on the underside.

2.  Meanwhile, put the walnuts in a small baking pan or skillet and place in the oven to toast for 6-8 minutes.  Tip into a bowl and let cool.  Add the blue cheese and scallions and crumble with your fingers.

3.  When the potatoes are done, turn them over and sprinkle evenly with the walnut mixture.  Bake for 5 minutes longer or until the cheese is melted.