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- Slow Cooker Hash Browns1 pound bacon, chopped10 ounces shredded hash browns10 ounces diced hash browns1 1/2 teaspoon salt1 teaspoon black pepper1/4 teaspoon red pepper flakes7 ounces Sargento® Shredded 4 State Cheddar Cheese5 ounces Sargento® Shredded Mozzarella10 eggs3/4 cup half & half6 green onion stalks1 red bell pepper, diced1 small onion, choppedMexican Egg Scramble1.5 pounds round bottom flat steak beef, sliced1 tablespoon olive oil1/4 cup finely chopped cilantro1 + 1/2 tablespoons fresh lime juice1 teaspoon soy sauce5 eggs1 + 1/2 tablespoons cold water1/2 green bell pepper, chopped1/2 red bell pepper, chopped1 Roma tomato, diced3 ounces Sargento® Shredded 4 State Cheddar Cheese2 ounces Sargento® Shredded Mozzarella3 green onion stalks1/2 jalapeño, choppedSalt, to tasteCilantro, to garnishHam and Cheese Pasta16 ounces penne pasta1/2 tablespoon olive oil1 tablespoon unsalted butter1 small onion, chopped1 cup broccoli florets, chopped2 garlic cloves2 tablespoons unsalted butter2 tablespoons all-purpose flour2 cups half & half1/4 cup vegetable or chicken stock1 teaspoon salt1 teaspoon black pepper1 + 1/2 teaspoons garlic powder2 cups fresh spinach1/4 cup parsley, chopped1 + 1/2 cups Sargento® Shredded 4 State Cheddar Cheese1/2 cup Sargento® Shredded Mozzarella1 pound diced hamAmish Casserole16 oz bacon, chopped1 package breakfast sausage1 green bell pepper, seeds removed, finely chopped1/2 red bell pepper, seeds removed, finely chopped1 jalapeño, seeds removed, chopped2 Roma tomatoes, chopped2 tablespoons fresh Italian parsley, chopped4 green onion stalks, chopped12 eggs1 cup half & half1/2 cup cottage cheese2 cups diced potatoes (hash browns)1 + 1/2 cups shredded potatoes (hash browns)1 cup Sargento® Shredded Mozzarella2 cups Sargento® Shredded 4 State Cheddar Cheese, divided1/4 teaspoon garlic powder1/4 teaspoon onion powder1/2 teaspoon paprika1/2 teaspoon black pepper1/2 teaspoon saltEgg and Cheese Panini4 breakfast sausages, chopped4 eggs1 tablespoon cold water4 slices Jewish Rye Bread1/4 cup Sargento® Shredded 4 State Cheddar Cheese1/4 cup Sargento® Shredded Mozzarella2 eggs1 tablespoon cold water2 tablespoons unsalted butter
- 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 PastaCook 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 CasserolePreheat oven to 350 degrees F. Grease a 9×13 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. Add 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 PaniniCook 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.