Sensational Spinach Bacon Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
• Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
• Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.

Steps:

• In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Add the garlic, thyme and red pepper flakes and cook until just fragrant, about 30 seconds. Add the spinach and some salt and pepper, and cook, tossing, until the spinach is wilted, about 2 minutes. Add the balsamic vinegar and stir to combine. Serve hot or at room temperature.

Steps:

• Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
• Place bread cubes in a large mixing bowl.
• Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
• Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
• Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

Steps:

• In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
• Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
• Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.

Steps:

• Set oven to 350 degrees.
• Butter an 9-inch baking dish (or use an 8 x 8-inch baking dish).
• In a medium saucepan melt 5 tablespoons butter over medium heat; add in onions and saute for about 4 minutes (or until soft).
• Add in garlic, mushrooms, cooked bacon, cayenne pepper and seasoned salt, saute for 1 minute.
• Add in flour and stir with a wooden spoon and stir constantly for 2 minutes.
• Slowly add in the cream; bring to a boil over medium heat stirring constantly until thickened and smooth (this should take about 3-4 minutes).
• Reduce the heat to low and add in the spinach and stir until combined and mixed into the cream sauce.
• Mix in the cheddar cheese and 1/3 cup grated Parmesan cheese; stir until the cheese has melted.
• Season with black pepper to taste.
• Transfer to prepared baking dish.
• Sprinkle with 1/3 (or to taste) Parmesan cheese.
• Bake for about 25 minutes or until browned on top and bubbly.
• Let sit for 20 minutes before spooning out of the baking dish, this only gets better the longer you leave it sit, but you won't be able to keep your spoon out of the dish lol!.

Steps:

• Preheat oven to 350 degrees F.
• Spray 2 quart baking dish with cooking spray.
• Cook bacon over medium heat until crisp; drain on paper towels; and crumble.
• Saute onions in bacon drippings to soften; drain well.
• Set aside.
• Combine sour cream, egg yolks, flour and pepper in large bowl; set aside.
• Beat egg whites in medium bowl with mixer at high speed until stiff peaks form.
• Stir 1/4 of whites into sour cream mixture; then fold in remaining whites.
• Arrange half of spinach in prepared dish. Top with half of sour cream mixture.
• Sprinkle 1/4 cup of cheese over sour cream mixture.
• Sprinkle with bacon and onions. Repeat layers, ending with remaining 1/4 cup cheese.
• Combine bread crumbs and butter; sprinkle evenly over cheese.
• Bake, uncovered for 30-35 minutes or until egg mixture is set and top is golden.
• Let stand 5 minutes before slicing into wedges to serve.
• Optional: Garnish with chopped chives and/or chopped Roma tomatoes.

Steps:

• Cook shells according to package directions.
• Meanwhile, in a large skillet over meium-high heat, cook oil, spinach, onion, and garlic; add about 1/2 cup of the pasta water (or more if needed) so the ingredients will blend easily. Cook until the onion is soft, about 5 minutes. Add seasonings. Turn off heat and let mixture start to cool. Stir in Parmesan, Ricotta, and eggs.
• Pour 1 cup of pasta sauce in 13x9-inch dish.
• Fill shells with spinach mixture. I used a 1 1/2" cookie scoop. Pour remaining sauce over or around shells; sprinkle with mozzarella cheese. Cover with foil and bake at 350 for 30 minutes or until heated through. Or cover with plastic instead of foil and microwave 8 minutes or so on HI.

Steps:

• Heat butter in a large skillet over medium heat. Cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
• Whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
• Slowly whisk milk into onion mixture. Bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
• Stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart round or oval baking dish.
• In a bowl combine/whisk sour cream, egg yolks, flour, cayenne or black pepper; set aside.
• In another bowl beat egg whites at high speed with an electric mixer until stiff peaks form.
• Gently stir in the egg whites into the sour cream mixture.
• Sprinkle HALF of the spinach into the bottom of the dish.
• Top with HALF of the sour cream mixture.
• Sprinkle HALF of the cheddar cheese over the sour cream mixture, then sprinkle ALL of the crumbled bacon on top of the sour cream.
• Repeat layers ending with grated cheddar cheese (spinach, sour cream mixture then cheese on top).
• In a small bowl combine the bread crumbs, Parmesan cheese and melted butter.
• Sprinkle evenly over the top layer of cheese in the dish.
• Bake uncovered for about 30-35 minutes, or until egg mixture is set.
• Let stand 8 minutes (or more) before serving.

Steps:

• Preheat oven to 400 degrees.
• Cook sausage and drain.
• Mix cooked sausage, cheeses, thawed spinach, 2 eggs, and hot pepper sauce until well blended.
• Place pie crust in 10 inch deep dish pie plate.
• Place filling inside one pie crust.
• Place other pie crust on top of filling.
• Seal crusts and flute ends.
• Beat remaining egg and brush on top of pie crust.
• Bake 35-40 minutes, or until pastry is lightly browned.