Egg Bake With Bacon Onion And Swiss Cheese Food

BACON AND HASH BROWN EGG BAKE

Steps:

• In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
• Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

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.

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.

IMPOSSIBLY EASY BACON PIE

Steps:

• Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
• In medium bowl, beat remaining ingredients until blended; pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

BAKED SPAGHETTI WITH BACON EGGS AND CHEESE

Steps:

• Preheat oven to 250 degrees F. Prepare spaghetti as label directs, drain well and keep warm. In a 12 inch skillet over medium heat, cook bacon until crisp. remove to paper towels, set aside. In drippings in skillet, cook onions until tender, about 5 minutes. Add spaghetti and bacon to onions, toss until well mixed. Stir in eggs and cheese and all remaining ingredients except parsley. Make sure it is well coated. Pour in greased baking dish. sprinkle crumb mixture or wheat germ over top if desired. Cover with aluminum foil and bake in oven 20 minutes. Remove, sprinkle on parsley cook's notes If you prefer crispy top, bake without foil cover. Also I usually cannot get Fontina, so I use shredded Swiss.

ONION, CHEESE, AND BACON TART

Steps:

• For crust:
• Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
• For filling:
• Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
• Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

BACON SWISS SQUARES

Steps:

• In a bowl, combine the baking mix and water; stir 20 strokes. Turn onto a floured surface; knead 10 times. Roll into a 14" x 10" rectangle. Place onto the bottom and 1/2" up the sides of a 13" x 9" x 2" baking dish. Arrange cheese over dough. Sprinkle with bacon and onions. In a bowl, whisk eggs and milk. Pour over bacon. Bake at 425 degrees F for 15-18 minutes or until a knife inserted near the center comes out clean. Cut into squares and serve immediately.

EGG BAKE WITH BACON, ONION AND SWISS CHEESE

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add onions to drippings in skillet; cook 15 min. or until tender, stirring occasionally.
• Layer half each of the pretzel roll slices, onions, bacon and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
• Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs and Parmesan. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
• Heat oven to 350ºF. Bake casserole, covered, 45 to 50 min. or until knife inserted in center comes out clean, uncovering after 30 min. Let stand 10 min.

BACON AND SPINACH FRITTATA RECIPE

Steps:

• Saute the bacon in a 10 inch cast iron skillet over medium heat, stirring often. Once the bacon is browned and cripy, scoop out of the skillet and let drain on some paper towel.
• Drain most of the bacon grease out of the skillet, leaving about 1-2 tbps of the grease in the skillet.
• Add the fresh spinach and cook just until it has wilted.
• Evenly spread the bacon, grape tomatoes, green onions and 1 1/4 cups of the swiss cheese in the skillet.
• Whisk together the eggs, milk, salt and pepper in a bowl. Pour the egg mixture evenly in the skillet.
• Bake in a 375F oven for 25 minutes. Sprinkle the remaining 1/4 cup of swiss cheese on top and bake another 5 more minutes.

EGG, BACON, MUSHROOM, AND CHEESE CASSEROLE

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.

BACON CHEESE FRITTATA

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.

SWISS BAKED EGGS

Steps:

• Preheat oven to 325°F (162°C).Add oil to medium skillet and heat over medium heat. When oil begins to smoke, add chopped onion and cook, stirring occasionally until softened and they have turned a light amber color (about 20 minutes).Remove from heat and set aside.
• Line the bottom of 6 8-oz ramekins with Swiss cheese (2 slices per ramekin). Top each with about 1/4 cup of onion. Crack one egg into each ramekin and sprinkle with a little salt and pepper. Set aside.
• In a medium bowl, add cream and wine. Beat with a wire whisk until well blended (about 1 minute). Pour mixture around eggs, dividing evenly between ramekins.
• Place ramekins on a cookie sheet and bake uncovered until eggs are set to your liking using the guide below:runny yolks: 23-25 minutesset yolks: 35-40 minutesRemove from the oven and allow to cool slightly. Garnish with chopped chives. Serve with buttered sourdough toast for dipping or you can use the egg mixture as a spread.

MAKE-AHEAD BACON AND BROCCOLI EGG BAKE

Steps:

• Whisk eggs and milk in large bowl until blended; stir in bread. Add broccoli, peppers, bacon and 1-1/2 cups cheese; mix lightly.
• Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Refrigerate overnight.
• Heat oven to 350ºF. Bake casserole, uncovered, 48 to 50 min. or until top is puffed and golden brown, and knife inserted in center comes out clean.
• Sprinkle with onions.

BACON AND EGGS CASSEROLE

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.

BACON AND SWISS QUICHE

Steps:

• Preheat oven to 425 degrees.
• Line a deep-dish pie plate with your own or a store-bought pie crust.
• Whisk eggs, half & half, salt, and sugar together, set aside.
• Place crumbled bacon, onion and cheese into the pie crust.
• Pour egg mixture over the top.
• Bake at 425 degrees for 15 minutes, then turn your oven down to 300 degrees and bake for 30 minutes longer.
• Let quiche rest 10-15 minutes before cutting and serving.
• Garnish with scallions if desired.

HAM, BACON & CHEESE BREAKFAST CASSEROLE

Steps:

• Cook the bacon drain and chop into pieces. Set aside. Preheat oven 350 degrees. Spray a 9 x 13 pan with cooking spray
• Cut the croissants into pieces and place in bottom of pan. Evenly distribute the ham and shallots over the croissants. Top with the Swiss cheese and Monterey Jack cheese.
• In a large bowl place the eggs, milk, garlic powder, onion powder, salt, celery seed, and pepper. Pour over the croissants and cheese. press down to let the croissants soak up the liquid.
• Top with the shredded Sharp cheddar cheese. Sprinkle the bacon over the top. Cover with foil and bake for 30 minutes. Uncover and bake another 30 minutes. Remove from oven and top with chives.