Bacon N Egg Bundles Food

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BACON 'N' EGG SANDWICHES



Bacon 'n' Egg Sandwiches image

I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. -Ann Fuemmeler, Glasgow, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sour cream
8 slices bread
4 green onions, chopped
4 slices American cheese
2 hard-boiled large eggs, cut into 1/4-inch slices
8 cooked bacon strips
2 tablespoons butter, softened

Steps:

  • Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 461 calories, Fat 27g fat (13g saturated fat), Cholesterol 137mg cholesterol, Sodium 887mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

BACON 'N' EGG BUNDLES



Bacon 'n' Egg Bundles image

This is a fun bacon and eggs recipe! It can easily be doubled for a larger group. Make sure to use high-quality bacon so it doesn't fall apart in the muffin tin. -Edith Landinger, Longview, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 4

12 to 18 bacon strips
1 teaspoon butter
6 large eggs
Freshly ground pepper, optional

Steps:

  • Preheat oven to 325°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels., Lightly grease 6 muffin cups with 1 teaspoon butter. Cut 6 bacon strips crosswise in half. Line bottom of each muffin cup with 2 bacon halves. Line sides of each muffin cup with 1 or 2 whole bacon strips. Break an egg into each cup. , Bake until whites are completely set and yolks begin to thicken but are not hard, 12-18 minutes. If desired, sprinkle with pepper.

Nutrition Facts : Calories 311 calories, Fat 28g fat (9g saturated fat), Cholesterol 225mg cholesterol, Sodium 447mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 13g protein.

BACON 'N' EGG SALAD SANDWICHES



Bacon 'n' Egg Salad Sandwiches image

I love egg salad, but this is over-the-top delicious. Recipe courtesy of Taste of Home 2010 Contest-Winning Annual Recipes and Jane Ozment of Purcell, Oklahoma. She substitutes English muffins or toasted bread if she doesn't have croissants.

Provided by AmyZoe

Categories     Pork

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

4 pieces bacon, cooked and crumbled
1/2 cup cheddar cheese, shredded
1/2 cup sour cream
1/3 cup mayonnaise
2 tablespoons chives, minced
1/4 teaspoon salt
1/4 teaspoon pepper
10 hard-cooked eggs, chopped
8 lettuce leaves
8 croissants, split

Steps:

  • In a large bowl, combine the first seven ingredients.
  • Add the eggs and mix well.
  • Cover and refrigerate for at least 2 hours.
  • Serve on lettuce-lined croissants.

Nutrition Facts : Calories 445, Fat 28.9, SaturatedFat 12.9, Cholesterol 291.5, Sodium 513, Carbohydrate 30.4, Fiber 1.8, Sugar 8.5, Protein 15.5

BACON 'N' EGG BUNDLES



Bacon 'n' Egg Bundles image

This is a fun way to serve bacon and eggs all in one bite! The recipe can easily be doubled for a larger group.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 4

1 teaspoon butter or margarine
12 strip (blank)s bacon strips
6 large eggs eggs
1 sprig Fresh parsley sprigs

Steps:

  • Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
  • Cut six bacon strips on half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncovered, at 325 degrees F for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley.

Nutrition Facts : Calories 339 calories, Carbohydrate 1.1 g, Cholesterol 226.3 mg, Fat 31.2 g, Fiber 0.2 g, Protein 13 g, SaturatedFat 10.5 g, Sodium 550.3 mg, Sugar 0.4 g

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