WHOLE30 BACON AND EGG CUPS
Everything you've ever craved from a diner breakfast is present in this Whole30-friendly recipe, which is easy to prepare for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 12 servings (1 egg cup)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
- Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
- Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.
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 CHEDDAR AND BACON
"These little treats are super-easy to make and perfect for a special breakfast. They're also very nice for a casual dinner. The smoky cheese and bacon elevate eggs to another level!" Catherine Wilkinson - Dewey, Arizona
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Coat four 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine cheese, parsley, salt and pepper; sprinkle over tops., Bake, uncovered, 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.
Nutrition Facts : Calories 107 calories, Fat 7g fat (3g saturated fat), Cholesterol 219mg cholesterol, Sodium 319mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
EGGS BAKED IN BACON RING
I have been making these forever. Nice treat on the weekends for breakfast. You can make however many servings you need.
Provided by bert2421
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325.
- Saute or broil lightly strips of bacon.
- Grease bottom of muffin tin with the butter.
- Line the sides with the bacon.
- Place 1 egg in each pan.
- Bake for 10 minutes or until eggs are set.
- Turn them out onto: rounds of toast, English muffins or pineapple rings.
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
BAKED EGGS WITH BACON AND TOMATOES
From Sobeys Inspired magazine Spring 2011 with adjustments. You can use jarred red peppers if you like.
Provided by Lori Mama
Categories Potato
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- In large skillet over medium high heat, fry bacon until just crisp.
- Add potatoes and saute until browned.
- Remove to bowl and set aside.
- In same pan over same heat, saute onion until softened.
- add the tomatoes with their juice, along with the chili flakes, smoked paprika, half the salt and cook until most of the liquid has evaporated.
- Return the potato/bacon mixture.
- Place mixture in greased 7 x 11 baking dish.
- Make 4 indentations in the mixture and gently break the eggs into them.
- Season with the rest of the salt and the pepper.
- Bake 15-20 minutes or until eggs are cooked to your desired doneness.
- Sprinkle the thyme over and serve immediately.
FLUFFY BAKED EGGS AND BACON
When I was student teaching in Columbus, Ohio, some home economics students were always eager to share their creations with me...even their failures! This recipe was just one of their tasty successes, and it became a hit in my family.
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook bacon until almost crisp; add onion. Cook until bacon is crisp and onion is tender, stirring frequently. Drain. Transfer to a 1-1/2-qt. baking dish. , In a bowl, beat the eggs, milk, baking mix, salt and pepper until almost smooth. Slowly pour over bacon and onion. , Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese; let stand for 5 minutes before cutting.
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.
BACON, EGG AND CHEESE RING
Found this on an on-line recipe site called "Tablespoon" and looks so fun for a brunch and looks fabulous, but is as easy since it made with canned crescent rolls
Provided by Bonnie G 2
Categories Breakfast
Time 1h25m
Yield 1 Ring, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
- In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
- Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see photos). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
- Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
- Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.
Nutrition Facts : Calories 213.1, Fat 11, SaturatedFat 5, Cholesterol 127.2, Sodium 580.5, Carbohydrate 18.1, Fiber 1.7, Sugar 3.3, Protein 10.4
CRESCENT BACON BREAKFAST RING
I got this recipe off the internet a while back--my family loves it. When I make it for guests, they are literally blown away. You can change up the cheese (Pepper Jack) type or types of peppers (I add jalapenos), I even add a different sauce in the center--sometimes taco sauce, sometimes guacamole, sometimes sour cream--be creative.
Provided by Pokey in San Antonio
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 375°F.
- In a bowl, beat the eggs and add the chopped peppers. Cook the eggs in a skillet (scramble) until set but still slightly undercooked.
- Layout the crescent rolls on a sheet of parchment paper, in a "star" pattern. The short flat ends in the center, overlapping, and the pointed ends radiating out.
- On each crescent star point, lay a piece of the cooked bacon. If the bacon is crispy it will not fold over, so do not overcook the bacon.
- Sprinkle on 1/2 of the cheese in a circle around the center formed by the crescent roll ends overlapping. Then distribute the scramble egg mixture on top of the cheese. Then top with the remaining cheese.
- Fold the pointed ends toward the middle and press the tips together.
- In a small bowl, whisk the remaining egg with a little water. Brush the egg wash over the crescent rolls.
- Bake for about 20 minutes or until the crescents are cooked and golden brown.
- Spoon your favorite condiment in the center.
Nutrition Facts : Calories 283.7, Fat 14.6, SaturatedFat 6, Cholesterol 181.2, Sodium 405.3, Carbohydrate 23.8, Fiber 1.9, Sugar 2.7, Protein 13.4
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