QUICK AND EASY BACON, EGG AND CHEESE
Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 7
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.
CHEESY BACON & RED PEPPER EGG BAKE
Here's a cheesy egg bake studded with bacon and diced red bell peppers. It's a crowd-pleaser and-better still-it only takes 15 minutes to put together.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Toast bread cubes in oven 10 min. or until lightly toasted. Meanwhile, cook bacon and onions in medium skillet until bacon is browned and onions are tender, stirring occasionally.
- Combine bread cubes, onion mixture and peppers. Spoon half the bread mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers.
- Whisk eggs and milk in medium bowl until blended; pour over the bread mixture. (Bread cubes should be evenly moistened.)
- Bake 35 min. or until or until knife inserted in center comes out clean. Let stand 5 min. before serving.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 215 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
CHEESE-EGGS WITH BACON AND PEPPERS
Make and share this Cheese-Eggs with bacon and peppers recipe from Food.com.
Provided by Lali8752
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a pan, medium heat, slightly fry the bacon.
- just before brown add the onions and saute for 5 minutes.
- Cut the peppers in fine strips and add to pan.
- Beat the eggs and add 3/4 of the cheese, salt and pepper.
- Pour eggs/cheese mix over the onion-bacon-pepper-mix.
- let sit and sprinkle with the rest of the cheese and the chives.
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
BACON-PEPPER MAC AND CHEESE
Enjoy this cheesy pasta casserole made using bacon, Gold Medal® flour and Progresso® bread crumbs - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
- Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
- Bake uncovered 20 to 25 minutes or until edges are bubbly.
Nutrition Facts : Calories 1010, Carbohydrate 91 g, Cholesterol 145 mg, Fat 3, Fiber 5 g, Protein 45 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 10 g, TransFat 1 1/2 g
ROASTED PEPPER, BACON & EGG MUFFINS
Steps:
- Remove and discard seeds from pepper half. Place cut side down on a baking sheet. Broil 4 in. from the heat until the skin blisters, about 6 minutes. Immediately place pepper half in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin; chop pepper., In a small nonstick skillet coated with cooking spray, saute onion in butter until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set., Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.
Nutrition Facts : Calories 329 calories, Fat 12g fat (5g saturated fat), Cholesterol 229mg cholesterol, Sodium 662mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 25g protein.
EGG, BACON, MUSHROOM, AND CHEESE CASSEROLE
Make and share this Egg, Bacon, Mushroom, and Cheese Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°; butter a shallow 2-quart casserole.
- In a large skillet, cook the bacon until crisp; drain well and crumble.
- Add the green onions and 1 tablespoon butter to the pan and cook for 2 minutes, stirring.
- Add the mushrooms and cook for 2 to 3 minutes more, then remove from the heat.
- In a medium bowl, beat the eggs, milk, salt, and pepper together.
- Stir in the cheese and mushroom mixture.
- Pour into the prepared dish and bake, uncovered, for 30-35 minutes, or until puffed and set.
THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS
Steps:
- Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
- Preheat oven to 350°F.
- Sift together flour, salt, and baking powder into a small bowl.
- Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
- Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.
BACON, EGG, AND CHEESE STRATA
Eggs combine with cheese, bacon, and bread to become a fluffy cheese strata that no one can resist! This is an easy recipe for guys who want to surprise that special someone with breakfast in bed!
Provided by Serenity
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 9h30m
Yield 6
Number Of Ingredients 7
Steps:
- Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 630.8 calories, Carbohydrate 36.8 g, Cholesterol 457.1 mg, Fat 39.2 g, Fiber 1.6 g, Protein 32.8 g, SaturatedFat 19.7 g, Sodium 1018.8 mg, Sugar 4 g
EGG, BACON AND POTATO SKILLET
This is a great recipe to use up any leftover cooked potatoes, the cooked potatoes must be very cold before using in this recipes, so cook your potatoes up to 2 days in advance, and refrigerate. A 12-inch cast-iron skillet is best for this. Prep time does not include boiling the potatoes or cooking bacon. I like to add in some finely chopped and seeded jalapenos and use Cajun seasoning in, but that is only optional, adjust the seasoned salt or white salt and black pepper to taste.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the eggs with whipping cream together, then season with seasoned salt and black pepper; set aside.
- Melt butter in a 12-inch cast-iron skillet over medium heat; add in cooked cold diced potatoes and cook tossing gently with a spatula until well browned and semi-crispy.
- Add in onions, green pepper and crumbled cooked bacon to the skillet; cook 1 minute (adding in more butter if needed.
- Pour the egg mixture on top, tipping the skillet so egg is distributed to the edges.
- When the eggs are set cut into squares and turn to brown.
- Sprinkle the shredded cheddar cheeseon top; cover and allow the cheese to melt.
- Delicious!
Nutrition Facts : Calories 445.6, Fat 23.4, SaturatedFat 11.6, Cholesterol 329.5, Sodium 416.4, Carbohydrate 40.8, Fiber 5.1, Sugar 3.3, Protein 18.8
EGGS WITH BACON, ONIONS, AND POTATOES (HOPPELPOPPEL)
This makes a hearty and delicious breakfast. I call it a German omelet. You may substitute ham for the bacon. Feel free to add kale or beet greens or well-drained diced tomatoes to lighten it up a bit.
Provided by strawberrybird
Categories Breakfast
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Parboil the potatoes by first bringing a pot of of salted water to boil. Carefully drop the potatoes into the pot. Broil briskly, uncovered, until the potatoes are slightly resistant to piercing with a sharp knife. Be careful not to overcook the potatoes or they will be mushy in the final product.
- In a 12-inch skillet, cook the bacon over medium heat until crisp. With a slotted spoon or tongs, transfer the bacon to paper towels to drain. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and translucent. Turn off the heat and set the skillet aside.
- Drain the potatoes, cool to the touch, then dice them (about 1/2 inch square). Add them to the onions in the skillet and cook over medium heat for 8-10 minutes, occasionally turning the potatoes with a spatula.
- In a small bowl, beat the eggs, milk, pasley, salt, and pepper with a fork until well mixed. Crumble the bacon and add it to the potatoes. Pour in the eggs. Reduce heat to low and cook undisturbed for 5-6 minutes or until the eggs are set, but slightly moist.
- To serve, invert onto a plate. Serve immediately.
SCRAMBLED EGG MUFFINS WITH BACON AND SWISS CHEESE
Make and share this Scrambled Egg Muffins With Bacon and Swiss Cheese recipe from Food.com.
Provided by Heather N.
Categories Breakfast
Time 30m
Yield 6 Egg Muffins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Grease 6 tin muffin tin.
- Whisk 8 large eggs in bowl with water.
- Add Salt and Pepper to taste.
- Pour in equal amounts into muffin tins.
- Bake 15 minutes.
- Remove from oven.
- Crumble 1/2 of a wedge of Laughing Cow LIGHT Swiss cheese on each muffin, sprinkle tops with bacon bits.
- Return to oven for an additional 10 minutes, or until egg mixture is finished.
- To reheat place in microwave on a microwave safe plate for 45 seconds.
- Enjoy!
Nutrition Facts : Calories 111, Fat 7.2, SaturatedFat 2.3, Cholesterol 249.9, Sodium 211.2, Carbohydrate 1.4, Fiber 0.5, Sugar 0.2, Protein 9.8
BACON AND EGGS CASSEROLE
Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.
Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.
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SCRAMBLED EGGS WITH BACON AND SWEET PEPPERS
From downshiftology.com
5/5 (2)Total Time 20 minsCategory BreakfastCalories 276 per serving
- Lay the bacon flat in a skillet on medium heat. Cook for 3-4 minutes each side or until crispy. Remove the bacon and place on a paper towel to drain. Once cooled, crumble the bacon and set aside.
- Heat a clean skillet on medium heat with a tablespoon of the bacon grease. Saute the sweet peppers for 2-3 minutes. Add the onion and saute for another 1-2 minutes.
- Add the bacon and eggs to the sweet pepper and onion. Cook, stirring frequently, for 5-6 minutes or until the eggs are fluffy and scrambled. Season with salt and pepper.
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