BAKED APPLES AND BACON
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bacon on a sheet tray, sprinkle with some of the thyme and bake until crispy, about 12 to 15 minutes.
- Slice the apples horizontally to create 5 to 6 cross sections of the apple. On a separate sheet tray lined with a silpat or parchment paper lay the apples out in a single layer and drizzle with a little olive oil. Sprinkle a little sugar and thyme on each slice then bake in the oven until the apples begin to dehydrate and sugar has melted and caramelized, about 8 to 10 minutes
- To serve, lay the apple and bacon slices, alternating, in a long overlapping line on a serving platter. Or, break the bacon pieces in half and reassemble the apple slices back together, placing crispy bacon pieces in between each slice. Garnish with arugula and serve.
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
- Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
- Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
- Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.
APPLE, BACON AND CHEDDAR BREAD PUDDING
Bacon, Cheddar and apples make a great combo for brunch, lunch or even supper.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h20m
Yield 12
Number Of Ingredients 12
Steps:
- Grease 2-quart casserole. In 10-inch skillet, melt butter over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.
- Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.
- Mix all remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 275, Carbohydrate 17 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 475 mg
BLT EGG BAKE
BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. -Priscilla Detrick, Catoosa, Oklahoma
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.
Nutrition Facts : Calories 594 calories, Fat 42g fat (16g saturated fat), Cholesterol 251mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.
CHEESY APPLE BACON BREAKFAST CASSEROLE
I love apples and I love entertaining with brunches. Here is another apple dish that I serve often.
Provided by anymouse
Categories Breakfast
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F Grease 9x9 square pan.
- Mix apple chunks and brown sugar and spread in bottom of baking dish.
- Stir baking mix, milk and eggs until blended and pour over apples.
- Sprinkle with cheese and bacon.
- Bake uncovered 30 - 35 minutes or until knife inserted into center comes out clean.
Nutrition Facts : Calories 487.8, Fat 32.6, SaturatedFat 13.2, Cholesterol 163.7, Sodium 1465, Carbohydrate 19.8, Fiber 0.9, Sugar 7.2, Protein 27.6
APPLE-BACON GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.
- Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.
- Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.
- Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.
- Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.
BACON AND EGGS CASSEROLE
Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.
Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.
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