BACON-EGG-AND-CHEESE-STUFFED PANCAKES
We¿ve packed all the fixings for an entire bacon, sausage, egg and cheese sandwich into one stick-to-your ribs pancake! Top these hearty flapjacks with hot sauce, ketchup and a drizzle of maple syrup for the perfect spicy, salty and sweet bite.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings (12 pancakes)
Number Of Ingredients 13
Steps:
- Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
- Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
- Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
- Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
- Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.
BACON & CHEESE MEAT LOAF
We created this recipe to convince my son to try meat loaf, adding blue cheese and bacon for flavor. It worked! -Lila Allen, Fallon, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 1 loaf (8 servings).
Number Of Ingredients 15
Steps:
- In a small skillet, heat oil over medium-high heat. Add carrot and onion; cook and stir until tender. Cool slightly. , In a large bowl, combine the bread crumbs, crumbled bacon, eggs, Worcestershire sauce, seasonings and carrot mixture. Add beef; mix lightly but thoroughly., Shape into an 8x4-in. loaf in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. , In a small bowl, combine the topping ingredients; mix well. Pat onto meat loaf; let stand for 10 minutes before serving. Remove to a platter.
Nutrition Facts : Calories 469 calories, Fat 31g fat (12g saturated fat), Cholesterol 190mg cholesterol, Sodium 1072mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 38g protein.
DAD'S CHEESY BACON WRAPPED MEAT LOAF
This is a recipe my dad has been making for years. Great for the cheese and bacon lover-- it's a huge hit with crowds, even kids! And it's a great comfort food!
Provided by Ashley
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
- Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
- Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 17.3 g, Cholesterol 207.1 mg, Fat 37.5 g, Fiber 1.2 g, Protein 43.5 g, SaturatedFat 17.3 g, Sodium 945.7 mg, Sugar 3.8 g
BACON-CHEDDAR MEATLOAF
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F.
- Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
- Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.
- Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.
Nutrition Facts : Calories 556 calorie, Fat 42 grams, SaturatedFat 20 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 38 grams
SCRAMBLED EGGS & BACON LOAF
No kneading needed to make this scrambled eggs and bacon-stuffed bread! Roll out the refrigerated pizza crust and prepare to please the brunch crowd.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Whisk eggs and milk until blended. Stir in onions. Pour into skillet sprayed with cooking spray. Cook on medium heat 5 min. or until egg mixture is set but top is still moist, stirring frequently. Remove from heat.
- Unroll pizza crust on baking sheet; press into 14x10-inch rectangle. Sprinkle bacon down center of dough; top with eggs and cheese. Fold both long sides of dough over filling, overlapping edges slightly in center. Pinch seams and ends together to seal; turn, seam-side down.
- Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before slicing to serve.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g
BACON, EGG AND CHEESE MEATLOAF WITH GOCHUJANG GLAZE
This is certainly not a sad, gray blob of ground meat. This Scotch egg-inspired meatloaf will elicit shock and awe - when you slice into it, you'll reveal perfectly cooked eggs. It's magic! In addition to classic ketchup, I added gochujang, a sweet-spicy Korean fermented chile paste, which creates the meatloaf's gorgeous glaze. It is also used in a bacon jam for an extra pop of flavor.
Provided by Elena Besser
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the meatloaf: Fill a medium sized saucepan 3/4 of the way with hot water and bring to a boil over high heat. Preheat the oven to 375 degrees F. Line an 8-by-4-inch loaf pan with 2 pieces of foil leaving an overhang on all sides, creating handles. Spray the foil-lined pan with nonstick cooking spray.
- Fill a medium bowl with cold water and a cup of ice cubes and set aside. Turn the boiling water down to a simmer and place the eggs into the water, one at a time. Boil for exactly 7 minutes. Using a slotted spoon, remove each egg to the ice bath. When cool enough to handle, gently tap the egg against a countertop or cutting board to crack the shell. Carefully peel away the shell and discard. Set the peeled eggs aside
- Whisk together the ketchup and gochujang in a small bowl. Set aside.
- In a large bowl, combine the ground beef, pork, breadcrumbs, egg and 1/4 cup of the gochujang-ketchup mixture. Fold in the scallions, bell pepper and shredded Cheddar. Add a healthy crack of black pepper and a 4-finger pinch of salt (about 2 teaspoons).
- Put 1/3 of the meatloaf mixture into the bottom of the prepared loaf pan. Line up the soft-boiled eggs upright in the pan, pressing them lightly into the meat and spacing 1/8 inch apart. Press the remaining meatloaf mixture between and around the eggs encasing them completely.
- Brush 1/4 cup of gochujang-ketchup glaze over the meatloaf. Reserve the remaining glaze for serving.
- Bake the meatloaf for 60 to 75 minutes. Meanwhile make the jam.
- For the bacon-gochujang jam: Heat a large, heavy-bottomed pot or high-sided skillet, over medium-high heat. Add the bacon and cook, stirring often, until golden-brown and crispy, 8 to 10 minutes. Drain out some bacon fat, reserving about 1 tablespoon in the skillet.
- Add the sliced onions, season with 1 teaspoon salt and plenty of freshly ground black pepper. Stir to combine and coat the onions in bacon fat. Cook over medium-high heat, stirring every few minutes, until slightly caramelized and starting to brown, about 10 minutes. Turn the heat to low and add the gochujang. Stir to coat the onion mixture and cook for 1 minute. Add the orange juice, maple syrup and vinegar. Simmer on low, stirring occasionally, until the onions are jammy and the liquid has reduced, about 30 minutes. Season to taste with salt.
More about "bacon egg and cheese stuffed loaf food"
BACON WRAPPED CHEESE STUFFED MEATLOAF - OLIVIA'S …
From oliviascuisine.com
4.4/5 (113)Estimated Reading Time 6 minsServings 10Total Time 1 hr 45 mins
- In a large bowl, combine the bread pieces and the milk. Let it soak while you work on the veggies.
- In a medium skillet, heat the olive oil and sauté the onion and garlic until softened, about 5 minutes. Season with salt and pepper. Reserve to cool.
BREAKFAST STUFFED FRENCH BREAD - EASY …
From eazypeazymealz.com
Reviews 3Total Time 30 minsCategory Breakfast, Main CourseCalories 551 per serving
BACON EGG & CHEESE BREAKFAST LOAF
From culinaryginger.com
EGG-STUFFED MEATLOAF (KLOPS) - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
STUFFED MEATLOAF RECIPE WITH CHEESE AND BACON
From seekinggoodeats.com
BACON AND CHEESE BREAD | WITH A BLAST
From withablast.net
EASY BACON CHEESEBURGER MEATLOAF RECIPE
From pillsbury.com
EGG-STUFFED BACON AND CHEESE MUFFINS - FOOD NETWORK
From foodnetwork.com
Author Amanda Neal for Food Network KitchenSteps 6Difficulty Easy
BACON, EGG AND CHEESE STUFFED LOAF | ALLRECIPES
BACON, CHEESE, AND SPINACH STUFFED TURKEY LOAF - FOOD.COM
From food.com
10 BEST STUFFED BREAD LOAF RECIPES | YUMMLY
From yummly.com
STUFFED CELERY - MAMA LOVES FOOD
From mamalovesfood.com
BACON, EGG, AND CHEESE-STUFFED LOAF RECIPE - FOODGURUUSA.COM
From foodguruusa.com
RECIPES - EGG SUBSTITUTE RECIPES: EGG, SPINACH AND BACON …
From goodreads.com
IT’S OFFICIAL: BACON MAKES EVERYTHING TASTE BETTER - MSN
From msn.com
STUFFED BACON WRAPPED MEATLOAF - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
10 STUFFED MEATLOAF RECIPES (CHEESE, SPINACH, AND MORE)
From insanelygoodrecipes.com
AWESOME STUFFED MEATLOAF JALAPENO BACON MAC AND CHEESE …
From adventurenews.tinosmarble.com
BACON EGG & CHEESE STUFFED FRENCH TOAST ON HAWAIIAN ROLLS …
From youtube.com
CREAM CHEESE STUFFED MEATLOAF - THE FOOD CHARLATAN
From thefoodcharlatan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search