Best 4 Upside Down Breakfast Stacks Recipes

CREOLE BREAKFAST STACK

Steps:

• In a medium size saucepan, over medium heat, heat 2 teaspoons oil. Add the chopped onion, celery, bell pepper and garlic and cook until onion begins to brown. Add the chopped tomato and cook for an additional 1 to 2 minutes.
• Add chicken broth, the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer. Simmer uncovered for 15 to 20 minutes or until most of liquid is absorbed.
• While the sauce simmers, add a small amount of olive oil to heavy cast iron skillet. Warm over medium heat. When the oil is hot measure the hash browns using a 1/2 cup measure. Place on hot skillet and form into patties flattening slightly with spatula. Season with salt and pepper to taste. Allow to cook until a nice crust develops on the underside, drizzle lightly with additional olive oil and flip and cook on the other side until crusty.
• Peel the shrimp and cut in half lengthwise. Add shrimp to sauce and cook until shrimp is no longer pink and cooked through. Stir in the green onions reserving a portion of the green part for garnish. Remove bay leaves, taste and adjust seasonings as needed.
• Divide the hash browns among warmed plates. In the skillet that the potatoes were cooked in cook the eggs done to your liking. We like ours over medium. Spoon sauce over plated potatoes top each with sauce and a cooked egg . Enjoy!

UPSIDE DOWN BREAKFAST STACKS

Steps:

• PREHEAT oven to 375°F If using glass custard cups, reduce heat to 350°F.
• Coat 6 muffin cups, or glass custard cups generously with non-stick cooking spray.
• Combine eggs, salt and pepper, and optional cheese of your choice!
• Divide evenly between prepared muffin cups.
• Top with sausage patty.
• Whisk pancake mix and water together in medium bowl until smooth. Pour evenly over sausage.
• Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. (If you add a bit of minced onion, green peppers, or chives to the egg mixture, add one minute to the bake time.).
• Cool 2 minutes. Invert onto baking sheet.
• Sprinkle immediately with cheese, if desired (if you didn't add them to the eggs!).
• Serve warm with syrup, or jam of your choice, if desired.
• NOTE: Make this more savory by adding a bit of minced onion, minced green pepper, or chives to the eggs, before adding to the muffin cups! Add a salad and make it lunch or dinner!

BREAKFAST UPSIDE-DOWN CAKE

Steps:

• Rinse and drain blueberries from muffin mix; set aside. Combine muffin mix and yeast in a large bowl; set aside. , Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup. , Pour into saucepan; heat to 120°-130°. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes., Combine brown sugar and butter; pour into a greased 9-in. round baking pan. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple. , Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted into cake comes out clean. Immediately invert onto a serving plate. Cool completely. Garnish with fresh blueberries if desired.

BREAKFAST UPSIDE DOWN CAKE

Steps:

• Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.
• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.
• Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.
• Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy.