This post was sponsored by SargentoFoods as part of an Ambassador Program for Influence Central and all opinions expressed in my post are my own.
There is something comforting about breakfast dishes made with fresh ingredients that are satisfying and enriching. It’s no wonder because breakfast recipes are the perfect dish for versatility. With school out for the summer, upcoming holidays, and family vacations spent at the cabin, it only makes sense that breakfast is shared with the ones we love the most. If you ask me, it’s best shared over a hearty breakfast packed with fresh ingredients and gooey cheese.
Breakfast is the most important part of the day. It seems that once summer comes, I never have enough time to do everything I need to do in a day. What I love about these breakfast recipes is that most of them can be prepared ahead of time and cooked the following morning. Not only does this give me time to get a head start on the morning, but I can get everything chopped up the night before with dinner and store it in the fridge for breakfast time.
Cheesy egg dishes are my go-to breakfast staple when I’m making food to share with friends and family. It’s also the perfect breakfast for a family packed summer holiday morning. They are also my go-to recipes for a busy weekday morning and for a relaxing weekend breakfast.
Getting together with family for breakfast is something we all look forward to. I cannot think of anything else I’d rather be doing than sharing a hot meal with loved ones. There is something special about the holidays. I remember when I was young helping mom in the kitchen prepping for holiday meals. Sometimes, cooking would start the night before, and mom always included me in the fun.
I grew up watching her use my grandma’s recipes, and now I’m making my own to share with my family. The simple combination of cheese and eggs is a classic. Add herbs and there is plenty of savory, delicious flavor.
Our family can never have enough cheese on our plate. The refrigerator is always stocked with it. In fact, family moments are made uniquely special with the love that goes into making real, natural cheese like Sargento® Shredded Cheese.
All of these recipes start the same way. The base of making delicious breakfast dishes incorporates eggs, fresh herbs, vegetables, and cheese. I’ve incorporatedSargento®Shredded 4 State Cheddar Cheese andSargento®Shredded Mozzarella. In addition, I’ve used manyof the same fresh herbs in each dish to cut down on prep time. Using two varieties of Sargento®Shredded Cheese is the perfect amount for these dishes, plus it’s convenient and delicious.
Great tasting meals start with cheese shredded fresh off the block. Sargento® Shredded Cheese is always shredded from blocks of real, natural cheese. Add this real, natural cheese to any dish to add flavor.
A lot of these recipes have been servedthroughout the holidays and family events. They remain a staple as thebest breakfast dishes in our home. I can’t imagine a week without them.
Be sure to head to the store and pick up these two varieties of Sargento®Shredded Cheese to try in these recipes. In the quest to share the love of real cheese amonga community of passionate cheese lovers, Sargento® launched a campaign for the “Real Cheese People.” The idea is simple and celebrates those who prefer real, natural cheese.
It’s moments like this that I get really excited about cheese! Simply put, I’m transforming food one recipe at a time using fresh ingredients.
What are your favorite ways to cook with cheese in the morning?
5 Cheesy Breakfast Recipes with Fresh Ingredients
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Five fresh breakfast recipes using cheese and vegetables. Serve for family holidays or a busy weekday morning.
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Course Breakfast
Ingredients
Slow Cooker Hash Browns
- 1 lb bacon chopped
- 10 oz shredded hash browns
- 10 oz diced hash browns
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
- 7 oz Sargento® Shredded 4 State Cheddar Cheese
- 5 oz Sargento® Shredded Mozzarella
- 10 count eggs
- 3/4 cup half & half
- 6 count green onion stalks
- 1 count red bell pepper diced
- 1 count onion small, chopped
Mexican Egg Scramble
- 1 1/2 lb round bottom flat steak beef sliced
- 1 tbsp olive oil
- 1/4 cup cilantro finely chopped
- 1 1/2 tbsp lime juice fresh
- 1 tsp soy sauce
- 5 count eggs
- 1 1/2 tbsp water cold
- 1/2 count green bell pepper chopped
- 1/2 count red bell pepper chopped
- 1 count roma tomato diced
- 3 oz Sargento® Shredded 4 State Cheddar Cheese
- 2 oz Sargento® Shredded Mozzarella
- 3 count green onion stalks
- 1/2 count jalapeño chopped
- 1 tsp salt to taste
- 1/2 tsp cilantro garnish
Ham and Cheese Pasta
- 16 oz penne pasta
- 1/2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 count onion chopped, small
- 1 cup broccoli florets chopped
- 2 count garlic cloves chopped
- 2 tbsp all-purpose flour
- 2 cups half & half
- 1/4 cup vegetable or chicken stock
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 1 1/2 tsp garlic powder
- 2 cup fresh spinach
- 1/4 cup parsley chopped
- 1 1/2 cups Sargento® Shredded 4 State Cheddar Cheese
- 1/2 cup Sargento® Shredded Mozzarella
- 1 lb diced ham
Amish Casserole
- 16 oz bacon chopped
- 1 pkg breakfast sausage
- 1 count green bell pepper seeds removed, chopped
- 1/2 count red bell pepper seeds removed, chopped
- 1 count jalapeño seeds removed, chopped
- 2 count roma tomatoes chopped
- 2 tbsp italian parsley chopped
- 4 count green onion stalks chopped
- 12 count eggs
- 1 cup half & half
- 1/2 cup cottage cheese
- 2 cups potatoes (hash browns) diced
- 1 1/2 cup potatoes (hash browns) shredded
- 1 cup Sargento® Shredded Mozzarella
- 2 cups Sargento® Shredded 4 State Cheddar Cheese divided
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper to taste
- 1/2 tsp salt to taste
Egg and Cheese Panini
- 4 count breakfast sausages chopped
- 6 couunt egg
- 1 tbsp water cold
- 4 slices Jewish Rye Bread
- 1/4 cup Sargento® Shredded 4 State Cheddar Cheese
- 1/4 cup Sargento® Shredded Mozzarella
- 2 tbsp unsalted butter
Instructions
Slow Cooker Hash Browns
Cook bacon according to package directions. Prepare the slow cooker by brushing it lightly with cooking oil.
In a large bowl, toss together both varieties of hash browns, 1 teaspoon salt, red pepper flakes, and 1/2 teaspoon black pepper.
Evenly spread into prepared slow cooker.
In a medium bowl, whisk eggs, milk, green onions, diced bell pepper, half of the chopped bacon, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and chopped onion; set aside.
Sprinkle both varieties of Sargento® shredded cheese on top of hash brown mixture.
Pour egg mixture on top. Cover with lid and set on high for about 3 hours or low for 5 hours.
Top with chopped bacon.
Mexican Egg Scramble
In a medium bowl, toss together sliced steak, olive oil, lime juice, and cilantro; set aside.
Meanwhile, dice bell peppers, tomato, green onions, and jalapeño.
Whisk eggs and water.
Heat a skillet over medium heat and cook beef until golden brown and no liquid remains.
Heat another skillet over medium-low heat.
Melt 1/2 tablespoon butter and cook eggs, stirring often until fluffy. Stir in beef, diced veggies and both varieties of Sargento® Shredded Cheese.
Season with salt, if desired.
Ham and Cheese Pasta
Cook pasta according to package directions. Once done, strain and toss with 1/2 tablespoon olive oil.
Heat a large skillet over medium-high heat.
Melt butter and add chopped onions and broccoli. Cook, stirring frequently for about 5 minutes.
Remove from skillet; set aside.
Turn skillet to medium-low heat.
Melt butter and whisk in flour.
The mixture will be thick.
Continue to whisk it for about 5 minutes, until dark and golden brown.
Slowly pour in milk, a little at a time, whisking after each addition.
The mixture will bubble and get thick.
Whisk in stock, salt, pepper, and garlic powder.
If the mixture is too thick, add more stock.
Fold in onions, broccoli,spinach and chopped parsley.
Fold in both varieties of Sargento® shredded cheeses and ham.
Amish Casserole
Preheat oven to 350 degrees F.
Grease a 9x13 baking dish with nonstick cooking spray; set aside.
Cook bacon and breakfast sausage according to package directions.
Dice once cool; set aside.
Meanwhile, chop 1 green bell pepper, 1/2 red bell pepper, 2 Roma tomatoes, 1/2 jalapeño, parsley, and green onions; set aside.
Crack 12 eggs into a large mixing bowl.
Whisk in 1 cup half & half or milk.
Stir in cottage cheese, garlic powder, onion powder, paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
To the mixing bowl, add 2 cups diced breakfast potatoes, 1 + 1/2 cups shredded (hash brown) breakfast potatoes, 1 cup Sargento® Shredded Mozzarella, and 1 cup Sargento® Shredded 4 State Cheddar Cheese then mix well.
Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish.
dd the remaining veggies/herbs, bacon, and breakfast sausage to mixing bowl and mix well.
Pour mixture into prepared casserole dish.
Top with remaining bacon, veggies, herbs and cheese.
Bake in oven for 50 minutes or until egg mixture is set in center.
Cover with foil halfway through baking.
Allow casserole to slightly cool before serving.
Egg and Cheese Panini
Cook breakfast sausage according to package directions then chop; set aside.
Whisk 4 eggs and 1 tablespoon water together.
Heat grill skillet over medium heat and melt butter.
Cook eggs, stirring often until fluffy.
Once done, remove and chop cooked eggs.
To assemble the sandwich, evenly spread eggs between 2 slices of bread.
Top with both varieties of Sargento® shredded cheeses and chopped breakfast sausage.
Top each sandwich with second slice of bread.
In a shallow dish, whisk 2 eggs and 1 tablespoon cold water; set aside.
Heat grill skillet over medium heat.
Carefully dip the sandwich in the egg mixture, getting both sides wet.
Place in skillet with 1 tablespoon butter for each sandwich.
Use a turner to push down on the sandwich.
Flip once golden brown.
Repeat with the second sandwich.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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11 Responses
All the 5 cheesy recipes looks so delicious that I’m sure people are going to have a problem deciding which one to start with first 🙂 Love them all and will try soon.Reply
I tried veganism for a summer (just to try something new) and I had the hardest time giving up cheese! It’s my go-to snack during the day and I feel like it’s in most of our meals! All of these sound so amazing!
Reply
I feel you, cheese is always stocked in my fridge but I think that’s my mid-western roots calling me out 😉
Reply
Even though I’m dairy-free, my whole family LOVES cheese, so this is a wonderful roundup of recipes for them! And, I am glad to know I am not the only one who would consider eating pasta for breakfast 😉 Pasta is an every time of day food! 🙂
Reply
You got me drooling at all that cheese. I love eating a good breakfast brunch on weekends and this would be perfect. Yum!!Reply
Let me just say that I love cheesy breakfast casseroles – in fact, breakfast foods are some of my favorites. I could have cheese for breakfast every day. Well, I could have it for lunch and dinner too. All of your recipes sound and look delicious!!Reply
Well you can never get too much cheese…and ALL these look delicious. Cheese all day long works for me…in fact today we are having lots of cheese in our dinner plans too.Reply
Oh me and my family loves cheese and I get sargento cheese they have good collection !!
Loved all your dishes.. yummilicious!Reply
So many great ideas, thank you! My family looooves cheese, will love this dishes too!Reply
You got me at “cheesy” love breakfast and better if it has enough cheese to make a wonderful meal. Sargento has a great variety of good cheeses too thanks for the inspiration =)Reply
Cheese – it’s one of the main food groups! I love all of these recipes and plan to try them soon!Reply
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