Bacon And Egg Doughnuts Food

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BACON AND EGG DOUGHNUTS



Bacon and Egg Doughnuts image

I've always wanted to try making some kind of sweet/savory bacon-studded fritter using pate a choux, also known as that stuff you make cream puffs with. I went full breakfast theme, and topped mine with a little maple syrup, but feel free to get your beignet on, and cover them with a pile of powdered sugar.

Provided by Chef John

Categories     Breakfast and Brunch     Meat and Seafood     Bacon

Time 1h32m

Yield 6

Number Of Ingredients 13

1 cup cold water
2 tablespoons cold water
½ cup butter
2 tablespoons white sugar
¼ teaspoon salt
⅛ teaspoon freshly grated nutmeg
1 cup all-purpose flour
½ teaspoon vanilla extract
4 large eggs
12 strips bacon, sliced crosswise into 1/2-inch pieces
vegetable oil for deep frying
¼ cup maple syrup, for serving
¼ teaspoon salt

Steps:

  • Pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. Remove from heat and transfer to a mixing bowl. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 minutes.
  • Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour.
  • Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Remove dough from refrigerator and stir in bacon pieces.
  • Drop dough by scoopfuls (about 2 tablespoons) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. Transfer to paper toweled-lined plate to drain slightly.
  • Serve hot, drizzled with maple syrup and topped with bacon pieces.

Nutrition Facts : Calories 541.5 calories, Carbohydrate 29.5 g, Cholesterol 185.2 mg, Fat 41.4 g, Fiber 0.6 g, Protein 13.4 g, SaturatedFat 15.2 g, Sodium 783.6 mg, Sugar 12.4 g

BACON, EGG, AND CHEESE DONUTS RECIPE BY TASTY



Bacon, Egg, And Cheese Donuts Recipe by Tasty image

This light and fluffy savory donut is made with an egg souffle base, then topped with a creamy cheddar cheese sauce, crispy bacon crumbles, and freshly chopped chives for a quick and easy breakfast you can eat on the go, or even entertain a brunch crowd with!

Provided by Tikeyah Whittle

Categories     Bakery Goods

Time 45m

Yield 12 servings

Number Of Ingredients 16

nonstick cooking spray, for greasing
8 large eggs
1 tablespoon vegetable oil
¼ cup buttermilk
½ cup shredded cheddar cheese
2 tablespoons McCormick® ranch dressing mix
½ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup all purpose flour
2 tablespoons fresh chives, chopped, for garnish
4 strips bacon
3 tablespoons all-purpose flour
1 cup whole milk, room temperature
½ cup shredded cheddar cheese
½ cup grated parmesan cheese

Steps:

  • Preheat the oven to 350°F (180°C). Grease 2 6-donut pans with nonstick spray.
  • Make the donuts: In a large bowl, whisk together the eggs, vegetable oil, and buttermilk. Add the cheddar cheese, ranch dressing mix, salt, baking soda, baking powder, and flour and whisk to combine.
  • Fill each mold of the prepared donut pans with 3 tablespoons of the egg mixture.
  • Bake the donuts until puffed and cooked through, about 12 minutes. Carefully remove from the pans and transfer to a wire rack set over a baking sheet.
  • While the donuts bake, make the cheese sauce: Cook 4 strips of bacon in a large nonstick skillet over medium heat, turning often, until crispy, 7-8 minutes. Using tongs, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered fat behind in the pan. Chop the bacon into fine crumbles, then set aside.
  • To the pan with the reserved bacon fat, add the flour and whisk to combine. Cook for 1-2 minutes, until lightly toasted. Slowly whisk in the milk. Cook, whisking constantly, until thick enough to coat the back of a spoon, 3-4 minutes. Stir in the cheddar and Parmesan cheese and whisk until melted and the sauce is smooth, about 2 minutes longer.
  • Top each donut with a large spoonful of the cheese sauce, the crumbled bacon, and a sprinkle of chives.
  • Enjoy!

Nutrition Facts : Calories 260 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram

DOUGHNUT PAN EGG SANDWICHES



Doughnut Pan Egg Sandwiches image

Doughnut pans take up a lot of kitchen real estate for something that gets used, say, twice a year. Still, we love 'em, which is why we dreamed up another great way to put a doughnut pan to work: For baked eggs in the perfect shape to pop on a bagel.

Provided by Food Network Kitchen

Time 35m

Yield 6 bagel sandwiches

Number Of Ingredients 9

Nonstick cooking spray, for the pan
5 large eggs
Kosher salt and freshly ground black pepper
4 strips crispy cooked bacon, crumbled
1/2 teaspoon finely chopped fresh chives
6 mini bagels
6 slices American cheese, torn into quarters
1 tablespoon unsalted butter, at room temperature
Ketchup, for serving

Steps:

  • Preheat the oven to 300 degrees F. Lightly coat a 6-cavity nonstick doughnut pan with nonstick spray.
  • Crack the eggs into a large liquid measuring cup and whisk until no streaks remain; sprinkle with salt. Divide the eggs among the cavities of the doughnut pan and top with the bacon and chives. Carefully place the pan on a sheet tray and bake until the eggs are set and slightly puffed up, 8 to 10 minutes. Cool slightly, then remove the eggs from the doughnut pan.
  • Meanwhile, split open the bagels. Top the bottom halves with American cheese pieces and transfer to a sheet tray. Spread the top halves with butter and place them butter-side down on the sheet tray. Bake until the cheese is melted and the buttered bagels are starting to turn golden brown, about 4 minutes.
  • Top the cheese half of a bagel with an egg ring and drizzle on some ketchup. Season with salt and pepper and cover with the butter half of the bagel. Repeat with the remaining bagels, egg rings and ketchup to make 5 more sandwiches.

WHOLE30 BACON AND EGG CUPS



Whole30 Bacon and Egg Cups image

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

12 strips sugar-free bacon (about 10 ounces)
2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
1 small red bell pepper, finely chopped
12 large eggs
2 tablespoons chopped fresh chives
Hot sauce, for serving

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.

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