QUICK AND EASY BACON, EGG AND CHEESE
Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
- Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
- Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.
BACON, EGG AND CHEESE TOAST CUPS
Make bacon, egg and cheese for a crowd with this easy recipe that serves the ultimate breakfast trio in pillowy, crisp puff pastry cups.
Provided by Kelly Senyei
Categories main-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
- Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
- Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
- Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
- In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
- Divide the cheese among the puff pastry cups, followed by the egg mixture.
- Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
- Sprinkle the egg cups with the chives and serve immediately.
CANADIAN BACON, EGG AND CHEESE SLIDERS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚ F. Lightly coat an 8-inch square baking dish with cooking spray. Whisk the eggs, half-and-half and 1/2 teaspoon salt in a medium bowl. Pour into the pan and bake until puffed and set, 16 to 18 minutes. Let cool slightly.
- Meanwhile, heat a large skillet over medium heat and coat with cooking spray. Add the Canadian bacon and cook, flipping, until browned, about 1 minute per side. Remove to a cutting board and cut each slice into 4 pieces.
- Spread the butter on the cut sides of the rolls. Slice the baked eggs into 12 small pieces and lift out of the pan with a spatula; place one on each roll bottom. Top each with a piece of cheese, 2 pieces Canadian bacon and the roll tops. Thread strawberries and grapes onto skewers and serve with the sliders.
BACON, EGG, AND TOAST CUPS
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g
BACON, EGG AND MAPLE GRILLED CHEESE
Unable to decide between breakfast and lunch? This sweet and smoky sandwich satisfies both cravings. To speed the process, heat and cook using two skillets at the same time.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.
- Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.
- Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.
- Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
BACON, EGG, AND CHEESE BAKED FRENCH TOAST
Is this the ultimate brunch centerpiece? We think so! It's a flavor cross of the world's best breakfast sandwich and a classic egg-and-cheese strata-and you can prep it up to a day in advance. Next morning, slide the whole shebang into the oven and watch it puff up dramatically into a sliceable feast.
Provided by Sarah Carey
Time 6h15m
Yield Serves 8 to 12
Number Of Ingredients 9
Steps:
- Spread bread on a rimmed baking sheet and let dry out, 4 to 6 hours. Preheat oven to 375°F. Toss tomatoes with oil; season with salt and pepper. Spread on one side of a parchment-lined 12 1/2-by-9 1/2-inch rimmed baking sheet (quarter sheet pan). On other side, arrange bacon in as close to a single layer as possible (it's okay if slices overlap slightly).
- Roast until tomatoes are wrinkled and beginning to soften and bacon is about three-quarters cooked, 20 to 25 minutes. Remove from oven; transfer tomatoes and bacon to a plate. Discard fat and remove parchment. Wash sheet, then brush with oil or butter.
- In a bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip bread slices one at a time in egg mixture, turning to coat, then arrange on sheet in shingled, overlapping layers (we arranged ours in three rows of four).
- Pour remaining egg mixture evenly over top (it will pool on top and sink through to bottom, but will be absorbed as it sits). Sprinkle with parsley and cheese, then top with bacon and tomatoes. Refrigerate, covered, at least 1 hour and up to 24 hours.
- Preheat oven to 375°F. Bake French toast, uncovered, 15 minutes, then reduce temperature to 350° and continue baking until puffed and cooked through, 20 to 25 minutes more. Let cool slightly before serving.
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BACON, EGG AND CHEESE TOAST CUPS - JUST A TASTE
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- Divide the bacon slices between two large sauté pans set over medium-low heat and cook the bacon, draining the grease as needed, until it is almost fully cooked but still pliable enough to bend. Set the bacon aside.
- Lightly flour your work surface then unfold each of the puff pastry sheets onto your work surface. Using a rolling pin, roll each sheet to seal together any creases.
- Using a sharp knife, cut each sheet of puff pastry into nine squares. Add a puff pastry square to each muffin tin cup, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup. (You will have six extra squares, which can be re-frozen or used to make quick and easy Puff Pastry Cookies.)
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