Best 4 Upside Down Breakfast Stacks Recipes

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Indulge in a delightful culinary experience with our collection of tantalizing upside-down breakfast stacks. These innovative and visually stunning dishes will elevate your morning routine, transforming your breakfast table into a feast for the eyes and taste buds. From sweet and fruity to savory and hearty, our recipes offer a diverse range of flavors and textures to satisfy every palate.

Embark on a flavor adventure with our classic upside-down pancake stack, where fluffy pancakes are topped with a caramelized fruit compote, creating a burst of sweetness in every bite. For a tropical twist, try our pineapple upside-down pancakes, where juicy pineapple slices are caramelized to perfection and nestled between layers of golden-brown pancakes.

If you prefer a savory start to your day, our upside-down breakfast strata is a must-try. Layers of bread, eggs, cheese, and your favorite breakfast meats are baked together, creating a savory and satisfying casserole. For a vegetarian option, our upside-down breakfast hash features roasted vegetables, eggs, and cheese, all held together by a crispy potato crust.

For those with a sweet tooth, our upside-down French toast is a decadent treat. Thick slices of bread are dipped in a cinnamon-sugar mixture, then topped with a layer of fruit and caramelized sugar before being baked to perfection. And for a unique twist on a classic, our upside-down breakfast muffins combine the flavors of apple pie and cinnamon rolls into one irresistible treat.

No matter your preference, our collection of upside-down breakfast stacks offers a delightful and creative way to start your day. So, gather your ingredients, preheat your oven, and get ready to experience a breakfast like no other.

Check out the recipes below so you can choose the best recipe for yourself!

CREOLE BREAKFAST STACK



Creole Breakfast Stack image

Ready, Set, Cook! Special edition contest entry. You may have heard of shrimp and grits. Well how about a delicious shrimp creole sauce spooned over nice crispy hash browns. A wonderful breakfast or anytime meal.

Provided by PaulaG

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil, divided
1/2 medium yellow onion, chopped
1/4 cup celery, diced
1 small red bell pepper, chopped
2 large garlic cloves, minced
2 plum tomatoes, seeded, diced
1 cup chicken broth
2 bay leaves
1 1/2 teaspoons cajun seasoning
2 teaspoons Worcestershire sauce
hot sauce, to taste
3 green onions, thinly sliced
salt, to taste
black pepper, to taste
12 medium shrimp, deveined
2 cups Simply Potatoes® Shredded Hash Browns
4 eggs

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



Upside Down Breakfast Stacks image

Seen on facebook; original recipe can be found at http://www.culinary.net/recipes/RecipeDetail.aspx?ID=7833. Sounds like something my grandchildren will like! Make this more savory by adding a bit of minced onion, minced green pepper, or chives to the egg mixture! I plan to try this with some tomato jam! Add a salad and you have lunch, or dinner!

Provided by KerfuffleUponWincle

Categories     Breakfast

Time 26m

Yield 6 1/2 cup muffins, 6 serving(s)

Number Of Ingredients 9

nonstick cooking spray
3 large eggs, lightly beaten
1/8 teaspoon salt
black pepper (a few grinds)
shredded sharp cheddar cheese or cheese, of your choice
6 fully cooked sausage patties or 6 fully cooked vegetable sausage patties
3/4 cup buttermilk pancake mix
1/2 cup water
syrup or jam, of your choice

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!

Nutrition Facts : Calories 49.1, Fat 2.5, SaturatedFat 0.8, Cholesterol 93.8, Sodium 127.7, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 3.5

BREAKFAST UPSIDE-DOWN CAKE



Breakfast Upside-Down Cake image

This moist golden morning treat quickly became my husband's favorite. And because it calls for a boxed blueberry muffin mix and canned pineapple, I never have a problem finding the time to make it for him. Plus, it looks pretty enough to serve company.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

1 package (18-1/4 ounces) blueberry muffin mix
1 package (1/4 ounce) quick-rise yeast
1 can (8 ounces) sliced pineapple
1 egg, lightly beaten
1/3 cup packed brown sugar
1/4 cup butter, melted
4 maraschino cherries, halved
Fresh blueberries, optional

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.

Nutrition Facts : Calories 403 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 566mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

BREAKFAST UPSIDE DOWN CAKE



Breakfast Upside Down Cake image

A mixture of all things good about breakfast. Potatoes, bacon, cheese and eggs are baked into one easy to make dish. It presents beautifully and is excellent for company.

Provided by MOTMIK

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
3 large baking potatoes, peeled and diced
½ cup chopped red bell pepper
2 cloves garlic, chopped
½ cup chopped onion
salt and pepper to taste
10 slices bacon
4 eggs
1 teaspoon milk
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 43.5 g, Cholesterol 242.2 mg, Fat 31 g, Fiber 3.5 g, Protein 25.6 g, SaturatedFat 12.3 g, Sodium 714.4 mg, Sugar 5.3 g

Tips:

  • Prep your ingredients: Before you start cooking, make sure you have all your ingredients measured and prepped. This will help you stay organized and avoid any scrambling during the cooking process.
  • Use a nonstick skillet: An upside-down breakfast stack is delicate, so it's important to use a nonstick skillet to prevent it from sticking. If you don't have a nonstick skillet, you can grease a regular skillet with cooking spray or butter.
  • Cook the stack over medium heat: Cooking the stack over medium heat will help it cook evenly without burning. If you cook it over too high heat, the outside will burn before the inside is cooked through.
  • Be careful when flipping the stack: Use a spatula to gently loosen the stack from the skillet before flipping it. Be careful not to break the stack apart.
  • Serve the stack immediately: Upside-down breakfast stacks are best served immediately after they are cooked. Otherwise, they will start to lose their fluffy texture.

Conclusion:

Upside-down breakfast stacks are a fun and easy way to enjoy a delicious and satisfying breakfast. With a little planning and preparation, you can make these stacks in no time. So next time you're looking for a new breakfast idea, give upside-down breakfast stacks a try!

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