CHEESY BACON AND SPINACH SCRAMBLED EGGS
Fluffy scrambled eggs filled with bacon, cheese, and spinach! Perfect for a filling low-carb breakfast or serve in a tortilla!
Provided by Victoria
Categories Breakfast
Number Of Ingredients 5
Steps:
- Add butter to skillet and place over medium heat.
- Crack eggs into a large mixing bowl. Whisk briefly.
- Add bacon and cheese, and salt and pepper. Whisk again.
- Add spinach and toss until spinach is well coated.
- Add mixture to skillet.
- Let cook for 2-3 minutes, then stir and break it up with a spoon or spatula.
- Continue cooking until eggs are at desired consistency.
- Serve immediately.
SPINACH BACON EGG CASSEROLE
This is very similar to a famous Missouri bakery's recipe for spinach bacon egg souffle. This method is faster and easier, so it works better for families!
Provided by Renae
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
- Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
- Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 3.1 g, Cholesterol 144.6 mg, Fat 14.6 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 5.5 g, Sodium 432 mg, Sugar 1.7 g
GOAT CHEESE, BACON, AND SCRAMBLED EGG BRUNCH WRAP
We love scrambled egg sandwiches and I'm always putting new combos together. This one's flavor profile is perfect for brunch. It's sweet, savory, salty, tart, and fresh. You can make one or a bunch.
Provided by FrackFamily5 CA->CT
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
- While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
- Heat tortilla in a microwave until soft and pliable, about 15 seconds.
- Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 21.9 g, Cholesterol 224.6 mg, Fat 27.5 g, Fiber 2.1 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 1131.5 mg, Sugar 2.2 g
BACON, SPINACH, AND EGG SCRAMBLE
This is my new favorite way to scramble eggs. I don't have the cooking chops to flip an omelet, but I can mix the same ingredients together. It may not be as pretty, but it tastes just as good!
Provided by quirkycook
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Fry chopped bacon in a non stick skillet.
- Beat together egg, egg whites, milk, salt, and pepper.
- When bacon is almost done, add chopped spinach and saute until just wilted.
- Add egg mixture and scramble.
- Top with cheddar cheese.
SPINACH AND EGG SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
- Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.
Nutrition Facts : Calories 403 calorie, Fat 20 grams, SaturatedFat 5.5 grams, Cholesterol 236 milligrams, Sodium 993 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 21 grams, Sugar 2 grams
BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR
Steps:
- Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
- Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
- Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
- Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
- Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.
SUMMER EGG AND BACON SCRAMBLE
Make and share this Summer Egg and Bacon Scramble recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in frypam.
- Fry onion, peppers and bacon.
- Mix eggs in a bowl with milk.
- Season well.
- Stir eggs into frypan.
- Cook gently for 5 minutes or till just scrambled.
- Serve piled onto buttered toast.
- Dig in !
Nutrition Facts : Calories 248.9, Fat 16.8, SaturatedFat 6.1, Cholesterol 387, Sodium 268.2, Carbohydrate 7.2, Fiber 1.2, Sugar 2.8, Protein 16.1
SYDNEY'S BACON & EGG SCRAMBLE
My Dad didn't cook very often. Actually, I can only remember two things that he ever made. This is one of them. He always comes to mind when I make this. The best way to enjoy this (for me anyway) is while curled up in a big comfy chair. No juice, no coffee, no toast. Just me and memories of my Dad.
Provided by Diana 2
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon until crisp. I do it in the microwave to reduce fat. Crumble when cool.
- In a small bowl, beat eggs with water, onion powder, salt and pepper.
- In a small frying pan, melt butter until bubbling.
- Add beaten eggs and crumbled bacon.
- Stir until eggs have set.
- Enjoy!
Nutrition Facts : Calories 250.4, Fat 20.5, SaturatedFat 7.9, Cholesterol 392.9, Sodium 309, Carbohydrate 0.9, Sugar 0.4, Protein 14.5
LOW-CARB BACON SPINACH EGG CUPS
Low-carb egg, and cheese veggie muffins perfect for on the go. You can make them ahead and reheat in the microwave a few seconds. A great change from the usual low-carb bacon and eggs!
Provided by Paula Todora (Paula T)
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.
- Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
- Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.
- Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
- Bake in the preheated oven until egg cups are set, about 20 minutes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 4 g, Cholesterol 223.2 mg, Fat 17.7 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 9.3 g, Sodium 669 mg, Sugar 1.2 g
HOMINY, BACON AND EGGS SCRAMBLE
Quick breakfast dish, with that something extra. I sometimes omit the green pepper or for holidays use both red and green bell peppers.You may use more or less cheese as you prefer.
Provided by angelfan
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon in skillet.
- Set bacon aside. Reserve two TBS bacon drippings, turn heat down,.
- Drain hominy, add to skillet along with the green pepper. Allow to cook until pepper is tender, about 5 minutes on med heat.
- Beat eggs and pour over hominy mixture in skillet. Stir until eggs are just set. Crumble bacon and add to mixture. Sprinkle cheese on top.
Nutrition Facts : Calories 196.6, Fat 12.1, SaturatedFat 4.8, Cholesterol 201.3, Sodium 336.5, Carbohydrate 10.6, Fiber 1.9, Sugar 0.5, Protein 10.7
BACON AND SPINACH "SCRAMBLE"
Make and share this Bacon and Spinach "scramble" recipe from Food.com.
Provided by Shannon in VA
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat broiler.
- In a steamer basket, lightly steam spinach - you can also blanch for 3 minute in boiling water, plunge into ice water immediately after removing from the boiling water.
- In bowl, add eggs and milk, beat lightly.
- Meanwhile, toast whole grain bread.
- Heat butter (use more if necessary) in skillet over medium heat. Pour in egg mixture and stir with wooden spoon. Reduce heat to low, and continuously stir.
- Add Swiss and Spinach, carefully stirring until eggs have reached desired consistency, and liquid has evaporated.
- Broil Bacon on an oiled broiler pan 4 minute each side.
- Place bacon on plates, top with egg mixture, top with chives, serve with whole grain toast.
Nutrition Facts : Calories 549.8, Fat 30.5, SaturatedFat 13.9, Cholesterol 494.8, Sodium 1365.9, Carbohydrate 31.2, Fiber 4.6, Sugar 4.4, Protein 38.8
BAKED EGGS WITH BACON AND SPINACH
Provided by Bon Appétit Test Kitchen
Categories Egg Breakfast Brunch Quick & Easy Low Cal High Fiber Bacon Spinach Ramekin Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
- Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
- Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
SPINACH BACON SALAD WITH HARD COOKED EGGS
A little bit sweet, a little bit salty-this classic salad is delicious. Look for bags of prewashed spinach to get this on the table faster.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 3 tablespoons bacon drippings from skillet (if fewer than 3 tablespoons remain, add enough vegetable oil to drippings to equal 3 tablespoons).
- Add oil, onions, sugar, salt and pepper to drippings in skillet. Cook over medium heat 2 to 3 minutes, stirring occasionally, until onions are slightly softened. Stir in vinegar.
- Place spinach in very large bowl. Pour warm dressing over spinach; toss to coat. Arrange egg slices on top. Crumble bacon and sprinkle on top. Serve immediately.
Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g
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- Cook the bacon in a medium to large skillet until crisp. Remove from skillet, drain, crumble and set aside.
- Add onion and garlic to bacon fat in skillet and cook for medium-low heat until softened and starting to brown.
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