BACON & EGG CASSEROLE
Another one from the Penzey's Spices catalog. A great way to use that stale bread. I like to add a diced, sauteed onion to this.
Provided by cruithniCDJ
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9x13 glass baking dish and set aside.
- Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
- Cube the bread into 3/4 inch pieces and set aside.
- In a large bowl, beat the eggs.
- Add the milk, mustard powder, salt, and blend well.
- Stir in the bacon, cheese, and bread cubes.
- Stir well to combine.
- Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
- Preheat oven to 350°F and bake for one hour.
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.
EGG AND BACON BREAKFAST BAKE
You can prepare this the night before and refrigerate it, just take it out about 30 minutes before you want to cook it or increase the baking time to 30-40 minutes. If increasing the baking time, don't sprinkle the cheese on top until the last 15 minutes.
Provided by Felix4067
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F; grease either four individual casserole dishes or one 1 1/2-quart casserole dish.
- Combine cracker crumbs and melted butter; spread evenly in bottom of prepared baking pan(s).
- Arrange egg slices evenly over crumbs.
- Scatter bacon evenly over egg slices.
- Combine sour cream, onion, milk and pepper; pour over bacon and spread to completely cover.
- Sprinkle with cheese.
- Bake 10-15 minutes, or until heated through and cheese is melted.
Nutrition Facts : Calories 514.6, Fat 44.1, SaturatedFat 20.9, Cholesterol 340.2, Sodium 553, Carbohydrate 12.4, Fiber 1.5, Sugar 1.1, Protein 17.8
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.
CHEESY BACON AND EGG BRUNCH CASSEROLE
This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
Provided by Food Network
Time 1h15m
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
- Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
- Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
- Bake 40 to 50 minutes or until center is set and top is golden brown.
BACON 'N' EGG BISCUITS
On busy mornings, Katie can fix these tasty sandwiches in about 15 minutes. "While the flaky biscuits bake, cook the eggs and warm up precooked bacon," she suggests. "Then add cheese for a homemade in-hand breakfast."
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a lightly floured 3-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 425° for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
Nutrition Facts :
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.
BAKED EGGS IN BACON WRAPS
Bacon wrapped in each muffin cup around the sides,with an egg in each cup. When there were 8 to 10 around the kitchen table in the morning, it was an easy breakfast to prepare and bake. Serve with toast and fruit. I used to make 18 to 24 servings so that each person could have two if desired. I worked a full time job and made recipes that were quick, easy, good tasting and that allowed all of us to get to school and work on time. Now I would use turkey bacon. When I first created this recipe, turkey bacon was not available.
Provided by Montana Heart Song
Categories Pork
Time 30m
Yield 2 wraps per person, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven 375 degrees.
- In medium frying pan fry bacon to soft transparent stage.
- Drain on paper towels.
- Line each slice around the side of each muffin cup. Ends may overlap.
- Break egg directly in the center of each muffin cup. 12 cup muffin pan.
- Slightly salt and pepper.
- Cook 15 to 20 minutes.
- Watch for whites and yolks to begin to set.
- Take out with small spatula on a serving plate.
- Serve with fork and knife.
- If you want the tops to be basted,after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.
- You can fry bacon the night before and drain and refrigerate for morning.
Nutrition Facts : Calories 216.8, Fat 16.7, SaturatedFat 5.5, Cholesterol 382.9, Sodium 469.1, Carbohydrate 0.9, Fiber 0.1, Sugar 0.4, Protein 14.4
BACON 'N EGGS PIE
An easy refrigerated biscuit crust is baked in a pie plate and then filled with scrambled eggs made with cream cheese and sprinkled with crumbled bacon.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Separate biscuits; press onto bottom and up side of 9-inch pie plate.
- Bake 10 to 12 min. or until lightly browned. Meanwhile, melt butter in medium skillet on low heat. Whisk eggs, milk and seasonings until blended; pour into skillet. Cook 4 to 5 min. or until eggs begin to set, stirring occasionally. Add cream cheese; cook 3 to 4 min. or until cream cheese is melted and eggs are completely set, stirring occasionally.
- Spoon egg mixture into crust; top with bacon.
Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 225 mg, Sodium 640 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 4 g, Protein 12 g
BACON 'N' EGG LASAGNA
My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. Now I sometimes assemble it the night before and bake it in the morning for a terrific hassle-free brunch entree. -Dianne Meyer, Graniteville, Vermont
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce. Repeat layers twice. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 489mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein.
BACON EGG CUPS RECIPE BY TASTY
Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
EGGS N BACON CUPCAKE
Potatoes, bacon and eggs unite in this all-in-one breakfast cupcake.
Provided by Inez
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.
- In a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. Drain off half of the grease. Transfer the bacon and remaining grease to a large bowl. Stir in the shredded potato, shallot and Parmesan cheese. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top.
- Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.
Nutrition Facts : Calories 599.8 calories, Carbohydrate 27.9 g, Cholesterol 429.2 mg, Fat 38.6 g, Fiber 5.5 g, Protein 36.7 g, SaturatedFat 12.1 g, Sodium 1315 mg, Sugar 3.5 g
BACON 'N' EGG GRAVY
My husband, Ron, created this wonderful bacon gravy. It's home-style and old-fashioned. Sometimes we ladle the gravy over homemade biscuits. Served with fruit salad, it's a great breakfast. -Terry Bray, Winter Haven, Florida
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Stir flour into the drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.
Nutrition Facts : Calories 934 calories, Fat 61g fat (26g saturated fat), Cholesterol 424mg cholesterol, Sodium 1030mg sodium, Carbohydrate 58g carbohydrate (21g sugars, Fiber 2g fiber), Protein 33g protein.
BACON 'N' EGG LASAGNA
Everyone i have served this to has requested the recipe. It's easy to feed to a crowd at holiday time because it can be made ahead. I found it in April/May 2000 issue of Taste of Home.
Provided by Tinkerbell
Categories One Dish Meal
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, cook bacon until crisp.
- Remove with slotted spoon to paper towels.
- Drain, reserving 1/3 cup drippings.
- In the drippings, saute onion until tender.
- Stir in flour, salt and pepper until blended.
- Gradually stir in milk.
- Bring to boil and cook and stir for 2 minutes.
- Remove from heat.
- Spread 1/2 cup sauce in greased 13x9x2" baking dish.
- Layer with four noodles, a third of the egg and bacon, cheese and sauce.
- Repeat layers twice.
- Sprinkle with Parmesan cheese.
- Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
- Sprinkle with parsley.
- Let stand 15 minutes before cutting.
- *Can be made the night before and refrigerated.
- To serve, remove from refrigerator 30 minutes before baking.
- Bake as above.
CHEESY EGG AND BACON CASSEROLE
Bake our Cheesy Bacon and Egg Casserole for a twist on the cheese, eggs and bacon on toast classic. One bite and egg casseroles will be your new favorite!
Provided by My Food and Family
Categories Dairy
Time 13h15m
Yield 8 servings, one piece each
Number Of Ingredients 7
Steps:
- Beat eggs, milk and seasonings in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.
- Pour into greased 13x9-inch baking pan; cover. Refrigerate overnight.
- Preheat oven to 350ºF. Bake, uncovered, 1 hour or until center is set.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 255 mg, Sodium 500 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 4 g, Protein 18 g
BACON AND EGG BAKE
Provided by Nigella Lawson
Categories breakfast, easy, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- The night before baking, butter an 8-by-12 inch baking dish and set aside. In a large skillet over medium heat, fry bacon until crisp; drain on paper towels and allow to cool.
- In a large bowl whisk together the milk, mace, cheese, 1/4 cup ketchup and eggs. Lay bread, slightly overlapping, in two rows down length of dish. Pour milk mixture evenly over slices. Crumble bacon over top. Cover dish with plastic wrap and refrigerate overnight.
- In the morning, remove dish from refrigerator and bring to room temperature. Heat oven to 350 degrees. Bake egg mixture until top is crispy and golden, about 40 minutes. Cut into squares and serve, if desired, with ketchup on the side.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 11 grams, Sodium 621 milligrams, Sugar 7 grams, TransFat 0 grams
BACON 'N' EGG BUNDLES
This is a fun bacon and eggs recipe! It can easily be doubled for a larger group. Make sure to use high-quality bacon so it doesn't fall apart in the muffin tin. -Edith Landinger, Longview, Texas
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 311 calories, Fat 28g fat (9g saturated fat), Cholesterol 225mg cholesterol, Sodium 447mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 13g protein.
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