Colorful Bacon Egg Bake Food

BACON & EGG CASSEROLE

Steps:

• Grease a 9x13 glass baking dish and set aside.
• Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
• Cube the bread into 3/4 inch pieces and set aside.
• In a large bowl, beat the eggs.
• Add the milk, mustard powder, salt, and blend well.
• Stir in the bacon, cheese, and bread cubes.
• Stir well to combine.
• Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
• Preheat oven to 350°F and bake for one hour.

CRISPY OVEN BACON AND EGGS

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

CHEDDAR, BACON, AND EGG CASSEROLE

Steps:

• Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish.
• Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
• Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.

COLORFUL BACON & EGG BAKE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In same skillet, saute sweet peppers in drippings until tender; transfer to a large bowl. Stir in bacon, bread and cheese. , In another large bowl, combine eggs, milk, chilies, chili powder and cumin. Pour over the bread mixture; gently stir to combine. Transfer to a greased 13x9-in. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. If desired, serve with salsa and sour cream. Freeze option: After assembling the unbaked casserole, cover and freeze up to 3 months. To use, completely thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve as directed. ,

BACON AND EGG BAKE

Steps:

• The night before baking, butter an 8-by-12 inch baking dish and set aside. In a large skillet over medium heat, fry bacon until crisp; drain on paper towels and allow to cool.
• In a large bowl whisk together the milk, mace, cheese, 1/4 cup ketchup and eggs. Lay bread, slightly overlapping, in two rows down length of dish. Pour milk mixture evenly over slices. Crumble bacon over top. Cover dish with plastic wrap and refrigerate overnight.
• In the morning, remove dish from refrigerator and bring to room temperature. Heat oven to 350 degrees. Bake egg mixture until top is crispy and golden, about 40 minutes. Cut into squares and serve, if desired, with ketchup on the side.

EGG BAKE WITH SAUSAGE, BACON, AND VEGGIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Meanwhile, heat oil in another skillet over medium heat. Add spinach and saute until just wilted, about 2 minutes. Remove from heat.
• Transfer spinach to the prepared baking pan; sprinkle in bell pepper, tomato, and onion. Add 1/2 of the Cheddar cheese. Sprinkle in sausage and bacon bits. Sprinkle with remaining cheese.
• Mix eggs, oregano, basil, salt, pepper, and garlic powder together in a blender until combined. Pour mixture into the baking pan over the vegetables and meats.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

BAKED EGGS IN BACON WRAPS

Steps:

• Preheat oven 375 degrees.
• In medium frying pan fry bacon to soft transparent stage.
• Drain on paper towels.
• Line each slice around the side of each muffin cup. Ends may overlap.
• Break egg directly in the center of each muffin cup. 12 cup muffin pan.
• Slightly salt and pepper.
• Cook 15 to 20 minutes.
• Watch for whites and yolks to begin to set.
• Take out with small spatula on a serving plate.
• Serve with fork and knife.
• If you want the tops to be basted,after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.
• You can fry bacon the night before and drain and refrigerate for morning.