Bacon Egg Cheese Rollups Food

BACON, EGG AND CHEESE BREAKFAST ROLL-UPS

Steps:

• Preheat skillet (I use my cast iron skillet) over medium-high heat. Add the bacon and cook, stirring occasional to avoid burning, until crispy (about 10-15 minutes). Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate to drain excess grease. Set aside.
• While the bacon is cooking, scramble the eggs. Melt the butter in a separate large skillet over medium heat. Beat the eggs in a small bowl, add 2 Tablespoons of cold water and salt and pepper. Once the butter is melted, swirl the pan so the butter covers the bottom surface. Pour the eggs into the pan and let cook, while scrambling with a spatula, for 5-8 minutes or until the eggs are cooked through and golden.
• Preheat oven to 375 degrees F. Working with one crescent roll package at a time, and leaving the other in the fridge until ready to assemble, remove the dough from the packaging. Unroll the 8 triangles onto a clean work surface. Pile about a tablespoon each of the cooked bacon, scrambled eggs, and shredded cheese into the middle of each triangle. Gently roll the triangle up from the wide end to the skinny end, using your thumbs to keep the filling from spilling out. Enclose the sides and pinch shut as you roll.
• Place the filled crescent rolls onto the prepared baking sheets. Bake for 12 minutes, or until golden. While the first batch is baking, prepare the second batch with the second package of crescent rolls. Remove from the oven and let set for 2-3 minutes before transferring to a serving platter. Bake the remaining 8 rolls. Serve warm.
• Refrigerate Leftovers: Once completely cooled, store in an airtight container in the fridge for 1-2 days. Reheat in the microwave or 350 degree oven until heated through.
• Freeze Leftovers: Once completely cooled, freeze in a single layer on a parchment lined baking sheet in the freezer for 20 minutes. Transfer to a freezer bag. Thaw overnight and bake at 350 until heated through.

BACON, EGG & CHEESE ROLLUPS

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
• In a small bowl, whisk together Handsome Brook Farm's Pasture Raised Organic Eggs, milk, salt and pepper.
• Heat a large sauté pan over medium-high heat. Add the butter and let it melt.
• Add the eggs and scramble them: use your spatula to push the eggs from one side of the skillet to the other in slow motions until cooked. Remove eggs immediately from heat and transfer to a cool bowl to stop the cooking process.
• Separate dough into 8 triangles. Lay one piece of bacon inside each triangle of dough. Divide scrambled eggs and cheddar cheese evenly onto the shortest side of each triangle.
• Loosely roll up each crescent, starting at shortest side, rolling to opposite point. Place on prepared cookie sheet.
• Bake for 12 to 14 minutes, until golden. Remove from oven and serve immediately!

QUICK AND EASY BACON, EGG AND CHEESE

Steps:

• Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
• Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
• Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

BACON, EGG AND CHEESE TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside.
• Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella.
• Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce.
• On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
• Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven.
• Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl.

BACON EGG AND CHEESE ROLLUPS

Steps:

• 1. Whisk the eggs with the milk, salt and pepper. melt the butter in a large skillet. Scramble the eggs whisking constantly until they just start to set up remove from heat and keep whisking keeping the eggs slightly firm but still a little wet. Stir in the chives. Set aside
• 2. Preheat oven 350 degrees. Line a baking sheet with foil. Lay three pieces of bacon on board overlapping each piece a bit. Top with 1/3 cup of cheese down the center then spoon some egg mixture on top of cheese.
• 3. Roll the bacon up tightly enclosing the egg cheese mixture. Lay on the baking pan. Repeat with remaining ingredients.
• 4. Bake for 20 minutes until the bacon starts to crisp. Remove from oven and place the rolls in a large skillet over high heat and brown until desired crispness on each side. Serve

BACON ROLL-UPS

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients., In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.

BACON, EGG AND CHEESE ON A HARD ROLL

Steps:

• Cook bacon in microwave until crisp and set aside on paper towels to drain. Heat a nonstick skillet over medium heat, add eggs and stir just until they are firm. Slice roll in half and toast. Top eggs with cheese and cover until cheese melts. Top roll with eggs and bacon.

BACON MAC AND CHEESE EGGROLLS WITH QUICK RANCH

Steps:

• For the eggrolls: Cook the pasta in boiling water according to the package instructions. Drain and set aside.
• Meanwhile, place a medium saucepan over medium heat. Cook the bacon until crisp, 10 to 12 minutes. Remove the bacon and all but 1 tablespoon of the bacon grease. Add the cream to the saucepan and heat for a minute or two. Add the Cheddar jack and processed cheese and stir until melted. Stir in the pasta, some pepper and the chopped bacon. Set aside.
• Put a small bowl of water next to a cutting board. One at a time, place an egg roll wrapper onto the cutting board with a corner of the wrapper pointing towards you. Dampen a finger with the water and moisten the outer edges of the wrapper. Scoop 3 tablespoons of the mac and cheese into the center of the wrapper. Fold the corner closest to you over the filling. Fold in the sides and roll the wrapper until it's tight and closed. Press to seal and repeat with the remaining ingredients.
• Heat an inch of vegetable oil in a skillet to 350 degrees F.
• Fry the egg rolls in batches of 4 or 5, depending on the size of your skillet, until golden, 1 to 2 minutes per side. Let the oil return to temperature between batches.
• For the quick ranch: Combine the mayonnaise, lemon zest and juice, pesto, flaky sea salt and pepper in a bowl. Serve with the eggrolls as a dipping sauce.

BACON AND CREAM CHEESE ROLLUPS

Steps:

• Precook bacon until just starting to turn brown (you don't want to crisp).
• Mix egg bath (eggs and milk)
• Remove crust from bread and spread with cream cheese.
• Slice bread into thirds.
• Dip the bread into the egg bath.
• Roll bacon around bread and secure with tooth pick.
• Place on cookie sheet treated with Pam. Heat in 350 oven for about 20 minutes or until golden brown, turning once.

BACON, EGG AND CHEESE SANDWICH

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.