Bacon And Egg Breakfast Baskets Recipes

Steps:

• Cut a slice from the top of each bun reserving the tops.
• Hollow out each bun, being careful to leave a thick shell.
• Saute bacon and onion in pan; place on absorbent paper to drain off any excess oil.
• Melt the butter in a saucepan; stir in the Worcestershire sauce.
• Brush the inside of buns with the half the butter mixture.
• Carefully break an egg into each bun.
• Spoon bacon and onion mixture over eggs.
• Season eggs; top with grated cheese; replace the bun lids.
• Brush each of the bun lids with the remaining butter.
• Bake in oven at 200 degree Celsius (400 degrees Fahrenheit) for 15 minutes or until eggs have cooked.

Steps:

• Preheat the oven to 350 degrees F.
• Shape the beef into 4 patties, each about 5-inches in diameter. Sprinkle the outside of the patties generously with salt and pepper and set aside.
• Lay the bacon in a large nonstick skillet and cook over medium heat, until brown and crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Pour off and reserve all but about 1 tablespoon of the bacon drippings and increase the heat to medium-high.
• Add the burgers to the skillet, and cook until well browned on the outside and medium-rare on the inside, about 4 minutes per side. Transfer the cooked burgers to a rimmed baking sheet and top each with a slice of cheese. Brush the insides of the buns with the melted butter and put on a second baking sheet buttered side-up. Bake until the cheese melts, about 3 minutes and the buns are lightly toasted, about 10 minutes.
• Meanwhile, wipe out the skillet. Heat 1 tablespoon of the reserved bacon drippings over medium-high heat. Break the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 5 minutes. Season with salt and pepper.
• Put a burger patty on each of the bottom buns and top each with 2 slices of bacon and a fried egg. Spread the top bun with some of the spicy ketchup and put on top of the burger.

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F.
• Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
• Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes.
• Meanwhile, heat a large non-stick skillet over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer the bacon onto a paper-towel lined plate. Reserve the bacon fat in the skillet and adjust the heat to low. Whisk the milk and eggs with a large pinch of salt and pepper and add to the skillet. Continue stirring the eggs, scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes.
• Divide the hot eggs between the 4 boxes and top with the remaining cheese. Return to the oven and bake until the cheese is melts, about 5 minutes. Top with the crispy bacon and serve hot with hot sauce and additional salt and pepper.

Steps:

• Preheat oven to 325°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels., Lightly grease 6 muffin cups with 1 teaspoon butter. Cut 6 bacon strips crosswise in half. Line bottom of each muffin cup with 2 bacon halves. Line sides of each muffin cup with 1 or 2 whole bacon strips. Break an egg into each cup. , Bake until whites are completely set and yolks begin to thicken but are not hard, 12-18 minutes. If desired, sprinkle with pepper.

Steps:

• Preheat the oven to 400°F (200°C).
• Place the slices of bacon in the muffin tin, wrapping in a circle.
• Bake the bacon for 10 minutes.
• Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
• Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
• Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
• Enjoy!