BACON, EGG AND CHEESE TOAST BOWLS
Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Roll each piece of bread to thinly flatten.
- Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
- Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
- Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
- Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
- Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
- Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.
BACON, BEAN, EGGS, TACO TOTS BURRITOS
The breakfast burrito is basically the best breakfast foods all wrapped in one tortilla. Eggs are layered with refried beans, pico and cheese. Then, instead of hashbrowns, tots with taco spice. Why should breakfast be limited to one meal a day when it's this good?
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F.
- Gather your ingredients.
- Line a sheet pan with parchment and arrange the tots in a single layer. Place tray in oven and bake 20 to 25 minutes; give the pan a shake once.
- Combine about 1 teaspoon cumin, chili powder, granulated garlic and onion, about 1 teaspoon salt and 1/2 teaspoon black pepper in small dish. When tots come out of oven toss with spices.
- Arrange bacon on slotted pan or rack lined baking sheet lined with foil. Bake bacon 15 to 18 minutes on rack below tots until brown and crispy.
- Peel and finely chop the onion. Seed and finely chop the jalapeno peppers. Peel garlic. Set a third of the onion, the pepper and garlic aside for the beans.
- Seed and small dice the tomatoes. Finely chop the scallions, whites and greens.
- Place onions and peppers in a bowl; add salt and juice of 1 lime. Grate in garlic, then add tomatoes, scallions and cilantro; toss to combine.
- Heat a small skillet over medium heat. Add oil, 2 turns of the pan, then reserved veg. Sweat while you make beans.
- Add beans to the food processor with a little water. Add about 1 teaspoon of ground cumin and juice of 1 lime.Transfer beans to the skillet and heat through.
- Remove bacon, cool to handle then chop. Grate cheese on large holes of box grater.
- Crack eggs into bowl and whisk up with salt, pepper and about 2 teaspoons of chipotle hot sauce.
- Char tortillas over flame on gas burner or in a dry pan over high heat, stainless or cast iron, blistering them about 30 seconds to 1 minute on each side.
- Heat a large nonstick skillet over medium-high heat and add oil, 2 turns of the pan. Scramble the eggs to desired doneness.
- Build burritos: beans, eggs, cheese, chopped bacon, taco tots, pico de gallo. Tuck in sides and wrap and roll the burritos tightly. Cut each in half to serve.
BACON BOWLS
Fill these bacon cups with scrambled eggs, baked beans or another favourite breakfast item. They're quick to make for an impromptu brunch
Provided by Good Food team
Categories Brunch, Buffet
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Turn a six-hole muffin tin upside down and lightly coat the bottom with cooking spray. Overlap three or four short slices of bacon so that they cover the upturned cups, then sandwich another muffin tin on top so that the bacon is nicely compressed.
- Put the pans on a baking tray to catch the drips and bake for 20 mins or until the bacon cups are brown and crisp. Remove the tins from the oven and leave to cool completely before taking the top tin off. Carefully peel the bacon cups away from the tin and drain upside down on a piece of kitchen paper until you need them.
- You've just cooked a delicious bowl. Now fill the bowl with a spoonful of your favourite breakfast food - Boston baked beans, a grilled tomato, sautéed potatoes, refried beans or hash browns with a sprinkle of grated cheese on top. Serve with a shot of the perfect Bloody Mary.
Nutrition Facts : Calories 139 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Protein 9 grams protein, Sodium 1.6 milligram of sodium
25 WAYS TO COOK BACON AND EGGS
Try these simple bacon and egg recipes for breakfasts and more! From salad to breakfast casserole to quiche, these tasty dishes are sure to please.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bacon and egg recipe in 30 minutes or less!
Nutrition Facts :
BACON AND EGGS IN A BREAD BOWL - PANERA BREAD
This is a recipe I found on Panera Bread's site and it sounds so good, I can't wait to try it. I actually think this is one that DH will enjoy, he won't eat quiche but he loves his sourdough bread!!
Provided by diner524
Categories Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350ºF. Line a baking sheet with foil.
- 2. Cook the chopped bacon in a large skillet until crisp, 5 to 7 minutes. Remove to paper towels to drain. Pour off all but 1 teaspoon of the fat.
- 3. Add the onion and cook until soft and golden, 4 to 6 minutes. Add the spinach, cover, and cook until wilted, 2 to 3 minutes, stirring spinach from bottom to top once or twice. Drain off any excess water and transfer the mixture to a mixing bowl.
- 4. Add beaten eggs, bacon, ricotta, 3 tablespoons of Parmesan, oregano, salt, pepper, and cayenne to the bowl. Stir gently until combined.
- 5. Cut out the tops of both Panera Bread Sourdough Bread Bowls as if making jack-o'-lanterns out of pumpkins. Remove bread from inside, leaving about a 1/2-inch shell of crust. Save or freeze the bread, including the top crust, for another use, such as bread crumbs or croutons. Place bread bowls on prepared baking sheet.
- 6. Scrape filling into bread bowls and sprinkle with remaining 3 tablespoons of Parmesan.
- 7. Bake, without the top crust of bread, until filling is set and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool 10 minutes before serving. Using a serrated knife, cut each bowl into 3 wedges, like a peace sign.
- --------------------------------------------------------------------------------.
- TIP: The pork bacon can be easily swapped with turkey bacon. Or for a vegetarian dish, skip the bacon and heat 1 teaspoon of oil in the skillet for sautéing the onion.
Nutrition Facts : Calories 141.5, Fat 8.9, SaturatedFat 3.9, Cholesterol 169.7, Sodium 402.2, Carbohydrate 4, Fiber 0.7, Sugar 0.9, Protein 11.3
EGG, BACON & BEAN BOWL
A satisfying salad that's not too high in calories, but meaty enough to be a main meal, for the whole family
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put the ciabatta and bacon onto a baking tray, sprinkle with the olive oil, then season. Bake for 15 mins, turning halfway through, until the bread is golden and crisp and bacon cooked through. Put the eggs into a pan of cold water, bring to the boil, timing for 6 mins from boiling. Add the beans with 3 mins to go. Drain, then peel and quarter the eggs.
- Tear the lettuce into a big bowl, then add the spring onions, beans and ciabatta croûtons. Mix the dressing ingredients together, season, then toss with the salad. Top with the eggs and bacon, then serve.
Nutrition Facts : Calories 371 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.04 milligram of sodium
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- Heat oil in a medium Dutch oven or other heavy pot over medium. Add onions and cook, stirring, until just beginning to turn golden brown, 10–14 minutes. Stir in beans and add bay leaf. Cook, stirring occasionally, until beans begin to soften and fall apart, 9–11 minutes. Season beans with salt and remove from heat. Remove and discard bay leaf. Mash beans with a potato masher until smooth and spreadable. Do Ahead: Beans can be made 3 days ahead. Let cool; cover and chill.
- Toss tomato, red onion, cilantro, jalapeño, and lime juice in a small bowl to combine; season with salt.
- Heat broiler. Generously butter cut sides of rolls and place, buttered side up, on a rimmed baking sheet. Broil until butter is melted, about 1 minute. Remove from broiler; spread ⅓ cup refried beans over cut side of each roll half and arrange cheese down center. Broil until cheese is melted and beginning to brown, about 2 minutes.
- Top each mollete with a fried egg, then pico de gallo, avocado, and pickled onion. Serve with hot sauce.
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