Breakfast Upside Down Cake Recipe - Allrecipes.com
Breakfast Upside Down Cake Recipe
  • READY IN 50 mins

Breakfast Upside Down Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2005

I have been making this dish for a long time now! It is wonderful! I do add 2 extra eggs and 1/2 a cup of milk. I have left the peppers out as well if I didnt have any on hand. I also slice the potatoes with my grater, they work out much better this way. All in all and excellent dish when a few modifications are done! Thanks for sharing a great recipe!

 
Most Helpful Critical Review
Mar 06, 2007

Large baking potatoes might be the wrong description...I used 3 large ones and it was too many potatoes. The eggs wouldn't set as the dish was too thick. I dumped it onto a cookie sheet finally and finished it that way. It was tasty, but use smaller potatoes or a larger pan!

 
Oct 29, 2006

Definitely a keeper! Great for substitutions too. Used some thawed french fries in place of diced potatoes. Took advice of earlier poster and cooked bacon first and used bacon drippings to saute onion, red pepper, garlic and potatoes. Parchment paper is a must for a non-stick flip. Mine worked perfectly. Can't wait to put it in the weekend rotation! Thanks!

 
Oct 15, 2006

Stuff you already have...love this recipe. It will wow you and guest. If you don't have the par. paper just do the recipe backwards...

 
Mar 15, 2006

This is my recipe...the key to non sticking cheese is parchment paper..not wax paper...I have never had a problem with the cheese sticking :)

 
Apr 17, 2005

My family loves this. We like to have "Breakfast" for dinner. This is perfect for that. I doubled the recipe and made it in a 9x13 pan.

 
May 09, 2004

I changed the order of the ingredients and did not flip over the "cake" after it was done. I used sliced Simply Potatoes, fried to a golden brown, as the crust. Then I topped with the sauteed onions, pepper and garlic, then the bacon and cheese. I used 6 eggs and 1/2 cup half 'n' half. Delicious! Next time I will lightly salt the potatoes after they have fried.

 
Jan 07, 2006

Awesome! The only thing I did differently was instead of using olive oil, I just cooked the bacon first and used the bacon grease to saute the veggies. There was so much grease that I had to soak some of it up with a paper towel after it came out of the oven. When I make this again, I will use the bacon grease instead of olive oil, but perhaps discard half of what the bacon yielded. Regardless, it was awesome. Definately a keeper!

 

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Nutrition

  • Calories
  • 553 kcal
  • 28%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 268 mg
  • 89%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 812 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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