BACON EGG CUPS RECIPE BY TASTY
Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C).
- Place the slices of bacon in the muffin tin, wrapping in a circle.
- Bake the bacon for 10 minutes.
- Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
- Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
- Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
BACON-AND-EGG MUFFINS
Great brunch item and has many ways to customize this with egg styles and flavors to add.
Provided by cbauer10
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
- Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
- Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
- Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
- Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.
Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g
BACON AND EGG CUPS
This is a simple recipe that my husband makes for us a lot for breakfast. Just takes one pan and you have bacon and eggs! This recipe easily adapts to how many you want to make, just use more muffin/cupcake pans! Now if you like to have your bacon crispy, this will not be for you. The bacon gets done but not crispy! The bacon flavors the egg, which is much like a poached or boiled egg. The servings are based on two bacon and egg cups per person. Hope you enjoy!
Provided by Bobtail
Categories Breakfast
Time 25m
Yield 2 each, 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Pre- Cook Bacon for 5-10 minutes.
- Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
- Crack one egg into each hole.
- Sprinkle with salt and pepper and cheese if desired.
- Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
- These bacon and egg cups should pop right out of the pan.
Nutrition Facts : Calories 216.3, Fat 16.7, SaturatedFat 5.5, Cholesterol 382.9, Sodium 275.3, Carbohydrate 0.8, Sugar 0.4, Protein 14.4
BACON-AND-EGG POTATO SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
BACON AND EGGS POTATO SALAD
Great potato salad for a party or every day meal.
Provided by Nancy Roy
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.
- Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 27.1 g, Cholesterol 142.9 mg, Fat 25.6 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 4.4 g, Sodium 414 mg, Sugar 3.3 g
CHEESY SPINACH AND BACON EMPANADAS
Just when you thought empanadas couldn't get any better, this recipe with bacon, spinach and cheese came along. Enjoy!
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare Empanada Dough as directed. Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.
- Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.
- Bake 15 min. or until golden brown. Cool slightly.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BACON AND EGG EMPANADAS
This recipe is different than empanadas I have seen here. This can also be made ahead of time and reheated later. *OAMC*
Provided by kzbhansen
Categories Breakfast
Time 35m
Yield 8 empanadas, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.
- Melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
- Remove from heat and let cool.
- Flatten each bisquit into about a 5 inch circle.
- Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
- Top evenly with eggs and bacon.
- Fold dough circles in half over mixture, pinching edges to seal.
- Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.
- Brush top of doughs evenly with egg white.
- Press sealed edges with the tines of a fork.
- Sprinkle with sesame seeds.
- Bake at 375 14-16 minutes until golden brown.
- Remove empanadas with a spatula onto a wire rack.
- Serve Warm.
- Leftovers store in a ziplock bag after completely cooled, then place in the refridgerator.
- To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.
- *These are good for OAMC*.
Nutrition Facts : Calories 303.9, Fat 23.4, SaturatedFat 11, Cholesterol 162.9, Sodium 530.5, Carbohydrate 12.6, Fiber 0.2, Sugar 2.8, Protein 10.7
BACON AND EGG EMPAñADAS
Categories Cheese Egg Pork Breakfast Brunch Bake Sauté Lunch Ham Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. and butter a baking pan.
- On a lightly floured surface with a rolling pin roll out each empanada wrapper into a 7-inch round. Finely grate Cheddar and in a bowl whisk together with eggs and salt and pepper to taste. Chop scallions. In a nonstick skillet heat 1 teaspoon butter over moderately high heat until foam subsides and sauté bacon until golden, about 1 minute on each side. Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet. Heat butter until foam subsides and sauté scallions 15 seconds. Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds. Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon. Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork. Make another empanada in same manner.
- Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents. Bake empanadas in middle of oven until golden, about 10 minutes.
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- Cook your bacon in a skillet until it’s crispy. Set it aside on a paper towel to drain. When the bacon has cooled, crumble it. Reserve one tablespoon of the bacon grease.
- In a bowl, scramble together your eggs, milk, onion powder, and salt. Heat that reserved tablespoon of bacon grease in a pan, then cook your eggs in it.
- Put the scrambled eggs in a bowl. Add the crumbed bacon to the scrambled eggs. Shred the cheese into the mixture. Set aside to cool.
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- In a pan on medium heat, begin to cook your bacon. While the bacon is cooking, whisk eggs in a bowl with a pinch of salt then cook in a separate pan on medium heat with 1 tbsp of butter. Drain bacon, and set eggs aside
- Preheat oven to 425° F. Roll out your pre-made pie doughs and take a bowl (or anything that can cut in a circle) and cut out six 6/7" diameter circles. You make need to re roll your pie dough to get 6. Place them on a baking sheet.
- Add egg, bacon and cheese in the center of each empanada. Roll in half then fold up the sides that that they stick together and stay closed. Brush egg was on the top and add a little kosher salt. Cook for 15 minutes until golden brown. Enjoy!
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- Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.
- Put one piece of bacon in each hole, wrapping it around to line the sides. Crack the eggs in each hole. Top with chopped chives. Salt and pepper to taste.
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- Cook the bacon until golden and crispy, drain the grease and let the crispy bacon pieces cool down completely.
- To assemble the empanadas place a spoonful of the cream cheese in the center of the empanada disc. Add a generous amount of a bacon and diced or sliced jalapeños based on the amount you prefer (I can my brother going nuts here).
- To close and seal the empanadas, fold the discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
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