Scrambled Eggs Bacon Loaf Food

SCRAMBLED EGGS & BACON LOAF

Steps:

• Heat oven to 350°F.
• Whisk eggs and milk until blended. Stir in onions. Pour into skillet sprayed with cooking spray. Cook on medium heat 5 min. or until egg mixture is set but top is still moist, stirring frequently. Remove from heat.
• Unroll pizza crust on baking sheet; press into 14x10-inch rectangle. Sprinkle bacon down center of dough; top with eggs and cheese. Fold both long sides of dough over filling, overlapping edges slightly in center. Pinch seams and ends together to seal; turn, seam-side down.
• Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before slicing to serve.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

SHEET-PAN BACON EGG SANDWICHES FOR A CROWD

Steps:

• Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
• Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
• Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.

DUTCH OVEN CHEESY BACON & EGGS

Steps:

• Prepare campfire or grill for medium-high heat, using 32-36 charcoal briquettes or large wood chips., In a 10-in. Dutch oven, cook bacon over campfire until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Carefully press potatoes onto bottom and 1 in. up sides of Dutch oven. In a small bowl, whisk eggs, cream and, if desired, pepper sauce until blended. Pour over potatoes; sprinkle with cooked bacon and cheese., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 16-18 briquettes. Using long-handled tongs, place 16-18 briquettes on pan cover., Cook 20-25 minutes or until eggs are completely set and cheese is melted. To check for doneness, use tongs to carefully lift cover. If necessary, cook 5 minutes longer.

SCRAMBLED EGG BREAD

Steps:

• Prepare campfire or grill for medium heat. Cut bread crosswise in half; cut each piece lengthwise in half. Hollow out two pieces, leaving 1/2-in. shells. Cut removed bread into cubes; reserve 1-1/2 cups (save remaining cubes for another use). Spread 1 tablespoon softened butter over bread shells. Spread remaining softened butter over remaining bread halves. Set aside., In a small Dutch oven, heat 1 tablespoon butter over campfire. Add onion; cook and stir 3-4 minutes or until tender. Stir in ham and tomato; remove from pan., In a small bowl, whisk eggs and pepper. In same pan, heat remaining butter. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in ham mixture, 1 cup cheese and reserved bread cubes. Spoon filling into bread shells; sprinkle with remaining cheese. Transfer to a 13x9-in. disposable foil pan; cover with foil., Place pan over campfire. Cook 8-10 minutes or until heated through and cheese is melted. Cook reserved bread halves, buttered side down, 1-2 minutes or until toasted. Cut each piece of egg bread and toast in half.

SCRAMBLED EGG BRUNCH BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
• Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
• Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
• Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
• Bake in preheated oven until golden, 25 to 28 minutes.

CREAMY SCRAMBLED EGGS WITH BACON

Steps:

• Heat oven to 400ºF.
• Place wire cooling rack in foil-lined shallow pan; spray with cooking spray. Mix first 2 ingredients in shallow dish. Add bacon, 1 slice at a time, turning to evenly coat both sides of each slice. Place on wire rack. Bake 20 min. or until crisp and golden brown.
• Meanwhile, beat cream cheese spread and eggs with whisk until blended. After bacon has baked 15 min., add egg mixture to medium skillet sprayed with cooking spray; cook on medium heat 4 to 5 min. or until set, stirring occasionally.
• Serve eggs with bacon.

CREAMY SCRAMBLED EGGS WITH DICED BACON

Steps:

• Cook bacon pieces in skillet until crisp.
• Remove from pan and drain on paper towels.
• Remove bacon grease from skillet, wash and dry pan and return to heat.
• Scramble eggs and add half and half and mix well.
• Add butter to heated pan and add egg mixture.
• Let the eggs set a bit and then sprinkle bacon over.
• Stir eggs until soft set or until they are done to your liking.
• Note: I sometimes also add small diced cubes of cheese when I add the eggs to the pan. Then proceed with recipe.

SCRAMBLED EGG AND BACON SANDWICH

Steps:

• Slice the 2 slices bacon in half and cook to a crisp.
• Drain on paper towel, and pour drippings out of pan.
• Whip egg with water, add salt and pepper and scramble eggs in same pan in which the bacon was cooked.
• Remove egg to cool.
• After bread has toasted, spread with mayo and layer on eggs and bacon.
• Slice and serve with favorite breakfast beverage.