Baconandeggbreakfastgrilledcheese Recipes

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.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
• Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
• Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
• Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
• Place rolls seam-side down in the prepared pie plate.
• Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
• Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.

Steps:

• Preheat the broiler. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the bacon and cook, turning occasionally, until browned, about 10 minutes. Transfer to a paper towel?lined plate to drain, then crumble into small pieces.
• Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Brush with all but 1 tablespoon of the melted butter and broil until toasted, 1 to 3 minutes. Remove the top bread piece from the baking sheet. Flip the bottom piece and continue to broil until toasted on the other side, 1 to 2 more minutes. Remove from the oven and preheat to 400 degrees F.
• Turn the bottom bread piece cut-side up and sprinkle with the bacon. Top with the chopped tomato, then shingle the provolone and muenster on top, alternating the two. Cover with the top bread piece, then brush the roll tops with the remaining 1 tablespoon melted butter. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes.

Steps:

• Scrambled Eggs:
• Whisk eggs and cayenne in a small bowl; season generously with salt.
• Heat butter in a medium saucepan over medium. As soon as it begins to foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese.
• Assembly:
• Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.
• Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.
• Do Ahead
• Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.

Steps:

• In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
• Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
• Spoon the mixture into the baguette.
• Bake for 25 minutes at 350°F (175°C).
• Cut and serve while still warm.
• Nutrition Calories: 2284 Fat: 156 grams Carbs: 167 grams Fiber: 7 grams Sugars: 22 grams Protein: 87 grams
• Enjoy!

Steps:

• See cooking notes below.
• Beat eggs, milk, salt and pepper in bowl until blended.
• Heat 1 teaspoon butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan, forming large soft curds. Continue cooking, pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
• Spread remaining 2 teaspoons butter evenly on one side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese and bacon. Cover with remaining bread, buttered side up.
• Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
• COOKING NOTES:.
• Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
• Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
• How long to beat is a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

Steps:

• Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
• Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly.
• Sprinkle bacon evenly over cheese.
• Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
• Pour over the bacon and cheese.
• Cover and refrigerate overnight.
• Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned.
• Let stand for 5 minutes before cutting and serving.

Steps:

• Beat eggs, milk, salt and pepper in bowl until blended.
• Heat 1 tsp. butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, Gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking--pulling, lifting and folding eggs--until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
• Spread remaining 2 tsp. butter evenly on one side of each bread slice.
• Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese and bacon. Cover with remaining bread, buttered side up.
• Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.