EGG AND CANADIAN BACON 'MUFFIN' RECIPE
Enjoy our Egg and Canadian Bacon 'Muffin' Recipe at home or pack it to go. Just heat up our Egg and Canadian Bacon 'Muffin' Recipe and enjoy on the go.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Beat eggs lightly in medium bowl. Add spinach, onions and Canadian bacon; mix well.
- Spoon evenly into 12 medium muffin cups sprayed generously with cooking spray, filling each cup about two-thirds full. Use fork to break up larger crumbles of cheese; sprinkle evenly over batter in cups.
- Bake 25 to 30 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 85 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
WAKE-UP CASSEROLE - CANADIAN BACON
The original recipe is delicious, but this is my healthier version, with less fat and calories. It also freezes beautifully and individual portions can be reheated in 3 minutes in the microwave. As a single person, I can't eat 8 portions at one sitting, so I divide and freeze. But it's great if family visits, because I can have the portions ready to reheat, and it's also great if you're in a hurry in the morning and don't have time to cook before heading off to work.
Provided by Mesa_Steve
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
- Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 21 g, Cholesterol 74.2 mg, Fat 28.5 g, Fiber 1 g, Protein 29.4 g, SaturatedFat 15.2 g, Sodium 1475.3 mg, Sugar 2.3 g
EGGS BENEDICT WITH CANADIAN BACON AND SPINACH
Provided by Tyler Florence
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Foolproof Hollandaise:
- To make the Herb-Roasted Potatoes: Remove them from the oven and cover to keep warm. Turn the oven heat up to broil. Put the English muffin halves on a baking sheet and brown on both sides under the broiler. Remove to a plate. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.
- Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm.
- Meanwhile, make the hollandaise. Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish.
- When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high heat. Add half of the bacon slices and brown on both sides. Transfer to a plate lined with paper towels. Brown the remaining 4 slices and put the on the plate. Put the bacon in the oven to keep warm.
- Put the skillet back over medium heat. Add a 2-count of olive oil. Add the onion and cook until softened, 3 to 5 minutes. Add the spinach and give it all a stir; cook until warmed through, 3 to 4 minutes. Stir in the cream and simmer to reduce. Season with salt and pepper.
- Return the water to a bare simmer. Add the vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes.
- Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate. Put a piece of bacon on each half and top with a spoonful of spinach. Remove the poached eggs with a slotted spoon and place on top of the spinach. Do the same with the remaining 4 eggs. Spoon the warm hollandaise sauce over and garnish with a parsley sprig. Serve with the Herb-Roasted Potatoes.
- Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.
BAKED-EGG AND CANADIAN BACON SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
- Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
- Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.
BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR
Steps:
- Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
- Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
- Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
- Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
- Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.
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