Bacon Tomato Bake Recipes

Steps:

• Heat oven to 400°F. Generously grease bottom and sides of 9-inch square pan with shortening. In medium bowl, stir Bisquick mix, Parmesan cheese and water until moistened; spread in bottom of pan. Bake 12 minutes.
• In medium bowl, mix bacon, onion, 3 tablespoons cilantro and the red pepper; sprinkle over partially baked dough. Place tomato slices on bacon mixture. Sprinkle with Cheddar cheese.
• Bake uncovered 15 to 20 minutes or until edges are golden and cheese is melted. Cool slightly, about 5 minutes. Serve warm. Sprinkle with additional cilantro.

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.

Steps:

• Preheat oven to 325°. In a 6-qt. stockpot, cook bacon, onion, celery and green pepper over medium heat until bacon is crisp and vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt and pepper. Add tomatoes. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in beans., Transfer to a greased 3-qt. baking dish or a 13x9-in. baking pan. Bake, covered, 35-40 minutes or until beans are tender.

Steps:

• Heat oven to 350ºF.
• Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add zucchini, green pepper and onions to reserved drippings; cook and stir on medium-high heat 3 to 4 min. or until tender. Stir in all remaining ingredients except cheese. Reduce heat to medium- low; simmer 10 to 15 min. or until tomatoes are tender. Discard bay leaf. Crumble bacon; add to vegetable mixture.
• Spoon vegetable mixture into bowls; top with crackers and cheese. Bake 15 min.

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

Steps:

• Cook noodles according to package directions; drain.
• In a large skillet, cook bacon over medium heat until crisp.
• Remove to paper towels to drain, reserving 2 tablespoons drippings.
• In the drippings, saute green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes.
• Stir in tomatoes.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 10 minutes.
• Stir in the noodles.
• Add half of the bacon.
• Transfer to a greased 2-qt. baking dish.
• Top with cheese and remaining bacon.
• Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
• Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
• Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
• Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
• Do Ahead
• Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• While bacon is frying, tear bagels into bite-sized pieces and place in the bottom of a 9x13-inch baking pan.
• Beat eggs, half-and-half, Swiss cheese, tomato, basil, and salt together in a medium bowl until well combined.
• Sprinkle crumbled bacon over bagel pieces, then pour egg mixture over top, making sure liquid is evenly distributed. Cover and refrigerate for at least 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove casserole from the refrigerator and bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes.