CHEESY 3-MEAT BREAKFAST CASSEROLE RECIPE
The breakfast for meat lovers! This Cheesy 3-Meat Breakfast Casserole recipe has it all: bacon, sausage, and ham, plus plenty of cheese! Great for a weekend breakfast or for guests during the holidays.
Provided by Brandie Valenzuela
Categories Breakfast
Number Of Ingredients 11
Steps:
- Spray a 9×13″ baking dish with cooking spray. Preheat oven to 350 degrees F.
- In a large frying pan over medium-high heat, cook the bacon pieces just until fully cooked and beginning to become crispy. Don't overcook. With a slotted spoon, remove the bacon to a bowl, leaving the grease the pan.
- In the same frying pan over medium-high heat, cook the sausage, breaking up the links so that you have bite-sized pieces (or smaller). When sausage is about halfway done, add the onion and continue cooking until the sausage is fully cooked according. With a slotted spoon, remove the sausage/onion mixture to a bowl, leaving the grease in the pan.
- After both the bacon and the sausage are cooked and removed from the pan, add the hash brown potatoes to the frying pan. Cook the potatoes over medium heat in the remaining grease until they are softened and slightly browned. Layer the hash browns in the bottom of the prepared baking dish.
- Layer the cooked bacon, the sausage/onion mixture, and the ham evenly on top of the hash browns. Next, sprinkle the cheese is evenly on top of the meats.
- In a large bowl, whisk together the eggs with the milk, salt, pepper, and garlic powder. Pour the egg mixture on top of the layered ingredients in the baking dish.
- Bake in the oven for about 35-40 minutes, or until the egg is completely set and the cheese is hot and bubbly.
BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR
Steps:
- Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
- Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
- Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
- Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
- Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.
LOADED FARMHOUSE BREAKFAST CASSEROLE
My boyfriend refers to himself as an "Extreme Country Boy" and he loves to create dishes for me to make. This was all him! It's the most loaded breakfast casserole you'll ever try! And it's delicious!!!! Meats, veggies, cheese and more - it's so good! #breakfastcasserole #loadedbreakfastcasserole #farmhousebreakfast #countryboy
Provided by Food Hussy
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- preheat oven to 350
- while oven is preheating, heat hash brown patties
- air fry for 10 min - flipping half way through
- bake for 15 min
- cook bacon on stovetop - i recommend undercooking the bacon as it will cook more in the casserole
- once cooked, place bacon on paper towels
- drain half bacon fat and add ham, sausage, peppers and onions to skillet and sauté 3-4 minutes, set aside
- spray 8×8 baking dish with nonstick spray
- lay hash brown patties across bottom of pan
- if your 4 don't fit - take the extra hash browns and break up and set aside
- beat 8 eggs with milk, salt and pepper in a large bowl
- add sautéed vegetables & sausage, bacon and diced cheese (and any extra hashbrowns and jalapenos if you want to spice it up) to eggs and mix together
- pour egg mixture over hash browns
- sprinkle shredded cheese on top
- bake at 350 for 12 minutes
- pull eggs from oven and pull sides of eggs in with a spatula - so uncooked eggs move to edges
- bake for an additional 12 minutes
- remove from the oven and let rest for 5-10 minutes
- serve and sprinkle with hot sauce!
SPICY BACON-AND-EGG PIE
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream. Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche. It is terrific picnic fare.
Provided by Melissa Clark
Categories brunch, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together flour and salt until combined. Add butter and pulse until pieces are the size of lima beans. Add ice water, 1 tablespoon at a time, just until dough comes together (anywhere from 4 to 8 tablespoons). There should still be flecks of butter left in the dough. Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least one hour before baking. (Dough can be made up to 1 week ahead.)
- On a lightly floured surface, roll out one disc to a 12-inch circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
- Heat oven to 375 degrees. Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more.
- Increase oven temperature to 400 degrees. Evenly scatter half of the bacon and half of the scallions on bottom of pie. Carefully crack 8 eggs over mixture, distributing them evenly around pie with their yolks intact. Season eggs generously with salt and pepper. Whisk together 5 tablespoons heavy cream with Sriracha and ketchup. Use a teaspoon to dollop it on top of the eggs and then sprinkle with remaining bacon and scallion.
- Lightly flour the counter. Roll out remaining disc of pie dough until 1/8-inch thick (it should be thinner than the previous dough round). Trim into 10-inch circle. Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. There should be no overhang and the dough should fit almost perfectly. Use a fork to whisk together yolk from remaining egg and 1 tablespoon heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust (don't go deep, you don't want to puncture the eggs). Bake for 25 to 30 minutes, or until pastry is golden brown. Let cool for at least 20 minutes for serving.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 34 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 19 grams, Sodium 387 milligrams, Sugar 2 grams, TransFat 1 gram
HAM AND EGG BREAKFAST BAKE
This is a great alternative to an omelet when feeding a number of people.
Provided by BECKPAL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 5.2 g, Cholesterol 423.9 mg, Fat 28 g, Fiber 0.8 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 978.1 mg, Sugar 3 g
IMPOSSIBLY EASY SPICY HAM PIE
Ham and cheese make a delicious main dish pie made using Bisquick Heart Smart® mix - a wonderful baked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In food processor or blender, place egg product, water, Bisquick mix, dry milk, yogurt, Parmesan cheese, mustard and pepper sauce. Cover; process 1 minute or until smooth. In medium bowl, stir egg product mixture, Cheddar cheese, ham and chopped onions until well blended. Pour into pie plate.
- Bake 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Garnish with cherry tomatoes and sliced onions.
Nutrition Facts : Calories 202, Carbohydrate 14 g, Fiber 1 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg
SPICY HAM AND GREENS QUICHE
Enjoy this cheesy quiche that's made with ham, collard greens and Original Bisquick® mix - a delicious dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook ham in oil 5 minutes, stirring occasionally, until browned. Stir in greens and onion. Cook 5 minutes longer until onion is tender and liquid is evaporated. Spoon half of the mixture into pie plate. Sprinkle with 3/4 cup of the cheese. Repeat layers.
- In medium bowl, stir milk, eggs, Bisquick mix and salt with fork or whisk until smooth. Pour over greens and cheese.
- Bake 25 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 244, Carbohydrate 14 g, Fiber 2 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 658 mg
SPICY HONEY-GLAZED BACON OR HAM
Perfect for a weekend breakfast or brunch. From the Shelburne Inn Seaview, Washington. Serving size is an estimate and the yield is according to the amount of bacon or ham.
Provided by cookiedog
Categories Breakfast
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Arrange bacon in a jellyroll pan and bake in oven until almost crisp, about 18 minutes.
- Process remaining ingredients in a food processor until smooth, about 10 seconds.
- Drain fat from bacon pan and then brush one side of bacon with the glaze and return to oven for 10 minutes.
- Turn bacon over, brush other side with glaze and bake 10 minutes more.
Nutrition Facts : Calories 118.9, Fat 0.1, Sodium 5.4, Carbohydrate 31.3, Fiber 0.2, Sugar 30.8, Protein 0.2
SPICY EGG BAKE
We've added hot sauce to this egg, spinach and bacon bake for a little kick to your weekend brunch!
Provided by By Angie McGowan
Categories Breakfast
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
- In small bowl, mix Hot Sauce Remoulade ingredients; set aside.
- In 10-inch skillet, cook bacon over medium-low heat until fat has rendered (melted). Add mushrooms, onion and bell pepper. Increase heat to medium; cook until mushrooms are tender.
- In large bowl, beat Bisquick mix, milk and eggs with whisk. Add 1 teaspoon hot sauce, the chopped spinach, and cooked bacon and vegetables. Beat well with whisk; pour into baking dish.
- Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve drizzled with hot sauce remoulade.
Nutrition Facts : ServingSize 1 Serving
THE HANGOVER CURE BURGER (SPICY BACON, EGG AND CHEESE BURGER)
This burger does not need chips or fries. This burger will smack the hang over out of just about anyone. It's a personal spin on the cross-country burger that they used to make where I worked in Portland. This is spicy meat fans favorite! It's not as complicated as it looks, and it's WORTH it if you're not watching your waist line.
Provided by graniteangel
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Mix hamburger, jalapenos, green onion, Worcestershire sauce, and black ground pepper. Mix only enough to combined. Shape into 4 burgers and lightly sprinkle with seasoning salt and garlic powder to taste.
- Let sit in fridge to rest and let the flavors mingle for 15-20 minutes.
- Meanwhile mix up your sauce and cut your veggies.
- Sauce: In bowl whisk together mayo, horseradish, garlic, Tabasco and cayenne pepper. Place in fridge until time to build burgers.
- Grill each burger to your preferred wellness. You may use broiler or outside BBQ, your choice.
- Heat Oven to 400°F.
- Once burgers are done, get out a large frying pan and coat with non-stick cooking spray. Heat pan on High heat until pan get nice and hot. Crack your four eggs seperately and break the yolk. Turn heat to Med-high. Cook about 2 min per side, or until egg is cooked "over hard" (all yolk and whites are completely cooked, not over cooked). Once all four eggs are individually cooked, place them on a plate with a spatula.
- Split your buns and toast in oven for about 3-4 minutes or until lightly toasted. Spread about a heaping tablespoon of sauce from fridge onto each inner side of toasted buns.
- Build burger as follows:.
- Bottom half of bun w/ sauce.
- 2 kosher dill pickle slices.
- hamburger patty.
- pepperjack cheese.
- bacon slice (2 halves side by side).
- Fried egg.
- American cheese.
- 1 oz deli ham.
- tomato slice.(optional).
- onion slice.
- lettuce leaf.
- top of bun w/ sauce.
- Insert each burger with two toothpicks, one on each side. Cut in half (making sure there is a toothpick on each side) and serve.
- So big you won't need chips or fries. Great to split in half and share too!
Nutrition Facts : Calories 941.9, Fat 73.4, SaturatedFat 28.6, Cholesterol 401.6, Sodium 1661.7, Carbohydrate 15.7, Fiber 1.3, Sugar 4.5, Protein 53.1
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