Breakfast Upside Down Cake Recipe

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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!

—Dirtygurdy

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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!

—Melody

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127 Ratings

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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!

—KYMBNY

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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...

—bttrflysnot

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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 :)

—MOTMIK

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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.

—box7cubs

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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.

—LOOSENUP

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Oct 07, 2004

I really liked this and was impressed with the presentation. I did not have any troubles with the cheese sticking to the parchment paper. I did a few things differently: I used one more egg and next time I think I may use even more eggs to make it a little more moist (maybe add a little more milk too). I thinly sliced the potatoes and left out the peppers. I used garlic powder and onion powder in the potatoes for a little milder garlic/onion flavor. I only used 8 pieces of bacon, which I thought was plenty. I baked it in a 8x8 square pan and added a little more grated cheese after I poured the egg over. All in all, this was tasty, unique and filling.

—LUVJEZUZ

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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.

Nutritional Information

Breakfast Upside Down Cake

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 553
Calories from Fat: 279

% Daily Value *
Total Fat 31g 48 %
Saturated Fat 12.3g 62 %
Cholesterol 268mg 89 %
Sodium 812mg 32 %
Potassium 986mg 28 %
Total Carbohydrates 43.5g 14 %
Dietary Fiber 3.5g 14 %
Protein 25.7g 51 %
Sugars 5.4g
Vitamin A 24 %
Vitamin C 83 %
Calcium 37 %
Iron 22 %
Thiamin 38 %
Niacin 76 %
Vitamin B6 50 %
Magnesium 26 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.