Baked Cheesy Bacon Egg Italian Bread Food

BAKED BACON EGG AND CHEESE BREAD BOAT

Steps:

• Preheat the oven to 350°F and line a standard cookie sheet with parchment paper.
• Hollow out the center of the Italian loaf leaving at least 1-inch on each side and the bottom. Freeze the bread removed from the center and use for another dish. Place the hollowed out loaf onto the parchment. Set aside.
• In a skillet over medium-high heat melt 1 Tbsp butter. Add the diced peppers and cook for 2 minutes until softened. Add the sliced green onion. Season with salt and black pepper to your taste. Cook for 1 minute then remove from the pan to cool slightly.
• Whisk together the eggs, cream, grated Parmesan cheese, salt and black pepper until light and fluffy. Adjust the amount of salt and black pepper to your taste.
• Mix in 1 cup shredded colby-jack cheese, cooked peppers and onion and crumbled bacon by hand.
• Pour into the hollowed out bread loaf. Sprinkle the remaining shredded cheese on top.
• Bake for 30 minutes or until set. Rest on the pan for 5 minutes then slice and serve.

BAKED CHEESY BACON EGG ITALIAN BREAD

Steps:

• Cut your bacon strips in half before cooking, this makes it easier to fold and bend into the bread later.
• Lightly fry the bacon strips, you'll want them slightly underdone as they'll cook additionally when they're in the oven.
• While you're frying your bacon, cut your Italian bread lengthwise in half with your bread knife and place it on your baking sheet lined with parchment paper or a silicone baking mat.
• Use a large can, a large circle cookie cutter, or if you have these one cup measuring bowls (these bowls are from the Pampered Chef prep bowl set) and cut away the shape into the bread. Depending how large your Italian bread is, or how closely you place your cut-outs, you should have four circle cut-outs per side, eight total with both sides of the bread.
• From here, you'll take a metal cookie scoop or a meatballer or a well rounded spoon to press into the bread to flatten it out. To help you get the sides flattened, you can use your fingers to help you press it, too.
• Preheat your oven to 350 degrees.
• Using a basting brush, butter the bread completely, both in and out of the circles and along the edges.
• Take your cooked bacon and wrap it along the outside of the circles.
• Carefully crack and egg into each circle and dispose of the shell. Repeat cracking the eggs into all the circles.
• Season generously on top.
• Begin adding shredded cheese to the bread. I like to keep the cheese on the sides so I can see the doneness of the egg in the oven while it cooks. To do this, you will need to use pinchfuls of shredded cheese and you'll have to press the cheese onto the butter to get it to stay well.
• Continue adding the cheese and shape it around the bacon. Don't worry if you get a little cheese in the egg, it's bound to happen. Just so long as you can see the yolk well enough to monitor doneness.
• Bake for 10 minutes on the bottom rack of the oven, then move it to the top rack and watch the egg yolk for doneness. It should take a few more minutes to cook (depending on where you live, elevation, etc).
• Let it cool down a bit first before you slice into it.
• Once cooled enough to be able to handle it, use a pizza cutter or bread knife to cut in between the egg sections.
• Serve and enjoy!

OVERNIGHT BACON BRUNCH CASSEROLE

Steps:

• Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
• Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
• Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
• Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

CHEESY ITALIAN BACON & EGG BAKE

Steps:

• Heat oven to 350°F.
• Spread half the bread cubes onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with half each of the onions, bacon, garlic, mozzarella and parmesan; cover with ricotta. Repeat layers of onions, bacon, garlic, mozzarella and parmesan.
• Whisk eggs and milk until blended; stir in tomatoes and seasonings. Pour over ingredients in baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 min.
• Bake 50 min. to 1 hour or until center is set and top is golden brown.

BACON RANCH CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

CHEESY BACON AND EGG BRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
• Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
• Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
• Bake 40 to 50 minutes or until center is set and top is golden brown.