Sweet Potato Toast With Bacon Egg And Cheese Food

BACON, EGG & CHEESE SWEET POTATO TOAST

Steps:

• Spray sweet potato slices lightly with cooking spray; season with salt. Toast on highest setting in toaster or toaster oven 2-3 times, until potatoes are lightly browned and fork tender (flip slices each time for even toasting).
• While potatoes are toasting, coat a nonstick skillet with cooking spray; cook eggs sunny-side up.
• To serve, top each sweet potato slice with 1 1/2 Tbsp cheddar, 1 slice crumbled bacon, 1 egg and 1 Tbsp scallion; serve immediately.
• Serving size: 1 topped toast slice

BACON, EGG AND CHEESE TOAST BOWLS

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, EGG AND CHEESE TOAST CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
• Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
• Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
• Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
• In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
• Divide the cheese among the puff pastry cups, followed by the egg mixture.
• Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
• Sprinkle the egg cups with the chives and serve immediately.

BACON, EGG, AND CHEESE SWEET POTATO TOAST

Steps:

• Spray sweet potato slices lightly with cooking spray; season with salt. Toast on highest setting in toaster or toaster oven 2-3 times, until potatoes are lightly browned and fork tender (flip slices each time for even toasting).
• While potatoes are toasting, coat a nonstick skillet with cooking spray; cook eggs sunny-side up.
• To serve, top each sweet potato slice with 1 Tbsp cheddar, 1 slice crumbled bacon, 1 egg and 1 Tbsp scallion; serve immediately.

SWEET POTATO TOAST WITH BACON, EGG AND CHEESE

Steps:

• Preheat the oven to 450ºF.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Meanwhile, heat a medium nonstick skillet over medium heat. Cook the bacon, stirring occasionally, until crisp and browned, 8 minutes. Remove to a paper towel. Reserve the pan, and discard all but 1 tablespoon of the bacon fat.
• Sprinkle the eggs with 1/4 teaspoon salt. Add the eggs to the pan, then immediately lower the heat and cook, stirring once and swirling the pan to cover with the egg. Let cook untouched, 1 minute, then lightly lift the eggs and swirl uncooked egg around the pan and let cook, 1 minute more. Sprinkle the cheese over the eggs, then cover and cook until the eggs are just set and cheese is melted, 30 seconds to 1 minute. Sprinkle the bacon on top of the cheese. Transfer the eggs to a cutting board and cut into 6 pieces. Divide the eggs among the toasts and top with a couple grinds of pepper. Serve immediately.

SWEET POTATO TOAST WITH BACON, EGG AND CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Meanwhile, heat a medium nonstick skillet over medium heat. Cook the bacon, stirring occasionally, until crisp and browned, 8 minutes. Remove to a paper towel. Reserve the pan, and discard all but 1 tablespoon of the bacon fat.
• Sprinkle the eggs with 1/4 teaspoon salt. Add the eggs to the pan, then immediately lower the heat and cook, stirring once and swirling the pan to cover with the egg. Let cook untouched, 1 minute, then lightly lift the eggs and swirl uncooked egg around the pan and let cook, 1 minute more. Sprinkle the cheese over the eggs, then cover and cook until the eggs are just set and cheese is melted, 30 seconds to 1 minute. Sprinkle the bacon on top of the cheese. Transfer the eggs to a cutting board and cut into 6 pieces. Divide the eggs among the toasts and top with a couple grinds of pepper. Serve immediately.

BACON, POTATO, AND EGG TACO OLE

Steps:

• Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
• While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
• Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.

SWEET-POTATO TOAST 4 WAYS

Steps:

• Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.