QUICK AND EASY BACON, EGG AND CHEESE
Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
- Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
- Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.
BACON, EGG, AND CHEESE STRATA
Eggs combine with cheese, bacon, and bread to become a fluffy cheese strata that no one can resist! This is an easy recipe for guys who want to surprise that special someone with breakfast in bed!
Provided by Serenity
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 9h30m
Yield 6
Number Of Ingredients 7
Steps:
- Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 630.8 calories, Carbohydrate 36.8 g, Cholesterol 457.1 mg, Fat 39.2 g, Fiber 1.6 g, Protein 32.8 g, SaturatedFat 19.7 g, Sodium 1018.8 mg, Sugar 4 g
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 AND EGGS CASSEROLE
Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.
BACON, EGG, AND CHEESE DONUTS RECIPE BY TASTY
This light and fluffy savory donut is made with an egg souffle base, then topped with a creamy cheddar cheese sauce, crispy bacon crumbles, and freshly chopped chives for a quick and easy breakfast you can eat on the go, or even entertain a brunch crowd with!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C). Grease 2 6-donut pans with nonstick spray.
- Make the donuts: In a large bowl, whisk together the eggs, vegetable oil, and buttermilk. Add the cheddar cheese, ranch dressing mix, salt, baking soda, baking powder, and flour and whisk to combine.
- Fill each mold of the prepared donut pans with 3 tablespoons of the egg mixture.
- Bake the donuts until puffed and cooked through, about 12 minutes. Carefully remove from the pans and transfer to a wire rack set over a baking sheet.
- While the donuts bake, make the cheese sauce: Cook 4 strips of bacon in a large nonstick skillet over medium heat, turning often, until crispy, 7-8 minutes. Using tongs, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered fat behind in the pan. Chop the bacon into fine crumbles, then set aside.
- To the pan with the reserved bacon fat, add the flour and whisk to combine. Cook for 1-2 minutes, until lightly toasted. Slowly whisk in the milk. Cook, whisking constantly, until thick enough to coat the back of a spoon, 3-4 minutes. Stir in the cheddar and Parmesan cheese and whisk until melted and the sauce is smooth, about 2 minutes longer.
- Top each donut with a large spoonful of the cheese sauce, the crumbled bacon, and a sprinkle of chives.
- Enjoy!
Nutrition Facts : Calories 260 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram
BACON, EGG, AND CHEESE BREAKFAST BOMBS
Cinnamon roll dough is stuffed with crispy bacon, scrambled eggs, and Cheddar cheese to make these family-friendly breakfast bombs.
Provided by Julie Hubert
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 1h13m
Yield 5
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
- Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
- Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
- Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
- Place rolls seam-side down in the prepared pie plate.
- Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
- Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.
Nutrition Facts : Calories 621.9 calories, Carbohydrate 52.3 g, Cholesterol 212.6 mg, Fat 37.4 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 17.1 g, Sodium 1221.7 mg, Sugar 0.5 g
BACON, EGG AND CHEESE BREAKFAST CASSEROLE
Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce. Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish. The great news is that it's as delicious (if not more so) the next day, rewarmed or not. If you like, you can bake the casserole the night before and refrigerate, covered, when cool. To reheat, cover with foil and place in a 325-degree oven until warmed through, 25 to 30 minutes.
Provided by Alison Roman
Categories casseroles, main course
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind.
- Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly.
- In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1 1/2- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes.
- Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 42 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 692 milligrams, Sugar 3 grams, TransFat 0 grams
BACON, EGG AND CHEESE CASSEROLE
Bring your favorite breakfast flavors to a delectable dish that's great any time of day with our Bacon, Egg and Cheese Casserole.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Place 4 bacon slices, with long sides together, on foil-covered pizza pan sprayed with cooking spray. Weave remaining bacon slices, 1 at a time, horizontally though bacon slices on pizza pan to form lattice pattern.
- Bake 20 min. or until crisp and golden brown.
- Meanwhile, cook potatoes in hot oil in skillet as directed on package. Spoon into 9-inch pie plate. Use bottom of dry measuring cup to press potato mixture onto bottom and up side of pie plate. Sprinkle with pepper.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until well blended. Stir in milk. Add shredded cheese and onions; mix well.
- Reduce oven temperature to 350ºF. Pour cream cheese filling into potato crust. Bake 30 min. or until center is almost set. Meanwhile, use wide spatula to carefully transfer bacon lattice from pizza pan to double layer of paper towels to drain.
- Place bacon on top of potato mixture; brush with syrup. Bake 10 to 15 min. or until bacon is heated through.
Nutrition Facts : Calories 460, Fat 33 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 230 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE
This bacon, egg, and cheese burrito recipe is the secret to a breakfast burrito that will transform your weekend into something great
Provided by Alan Delgado
Time 45m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
- Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
- Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.
BACON AND CHEESE EGG APPETIZERS
Make and share this Bacon and Cheese Egg Appetizers recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Using a knife cut the outside of the egg white just as far as the yolk, and carefully remove the egg white leaving the yolks intact.
- Mash the egg yolks and stir with the mayonnaise, bacon, vinegar, cheese, and salt.
- Fill the egg white halves with the mixture.
- Top with the crumbled bacon.
CHEESY EGG AND BACON CASSEROLE
Bake our Cheesy Bacon and Egg Casserole for a twist on the cheese, eggs and bacon on toast classic. One bite and egg casseroles will be your new favorite!
Provided by My Food and Family
Categories Dairy
Time 13h15m
Yield 8 servings, one piece each
Number Of Ingredients 7
Steps:
- Beat eggs, milk and seasonings in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.
- Pour into greased 13x9-inch baking pan; cover. Refrigerate overnight.
- Preheat oven to 350ºF. Bake, uncovered, 1 hour or until center is set.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 255 mg, Sodium 500 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 4 g, Protein 18 g
SINGLE SERVING BAKED BACON, EGG AND CHEESE
Make and share this Single Serving Baked Bacon, Egg and Cheese recipe from Food.com.
Provided by CattieCann
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- If making one: Cook the bacon in a skillet over medium-high heat until browned but still flexible.
- If making more than one: Lay out bacon on a foil and parchment-lined cookie sheet. Bake in the 350 degree F oven for 10 to 12 minutes. (You want the bacon to be cooked and flexible; not crispy.) Or cook in a skillet over medium-high heat until browned but still flexible.
- Set up ramekins (4-ounce) or you can use a muffin tin. But if you are using the ramekins, place them on a cookie sheet. If you are using the muffin tin, put a little water in the unused muffin cups; this saves the cups from burning.
- When bacon is done, wrap a slice around the inside of the ramekin or muffin cup.
- Place a teaspoon of melted butter (or bacon grease) in the bottom of the ramekin or muffin cup.
- Drop in the egg.
- Bake in the preheated oven.
- After about 10 to 15 minutes, place a 1/4 slice of cheese over the egg, and continue to bake until egg is cooked and the cheese is melted.
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Cuisine AmericanEstimated Reading Time 5 minsCategory Breakfast, Main CourseTotal Time 20 mins
- Slice the rolls in half horizontally. Heat a heavy pan, such as cast iron, over medium high heat and melt 2 teaspoons of the butter. Place the roll cut sides down in the pan, and let the halves sizzle until the bottoms turn golden, 1 to 2 minutes. Remove and set aside.
- Place the bacon in the pan over medium high heat and cook until it is crispy, about 4 minutes on each side. Remove the bacon to a paper towel lined plate, pour off any fat left in the pan and (carefully; that pan is hot!) use a wad of paper towels to wipe out the inside of the pan.
- Crack the eggs in a bowl and lightly beat them with the salt and pepper. Melt the remaining 2 teaspoons butter in the pan. Pour in the eggs and as the bottom sets use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked but the top is still slightly wet sprinkle over the cheese. Let the eggs cook for another minute, then fold the sides of the eggs over the middle, so that it takes on a rectangular omelet shape. Slide the omelet out of the pan onto a cutting board and cut in half, so that each piece takes on a similar shape to the ciabatta rolls.
- Place the cooked eggs on the bottom of the browned roll. Place the bacon on top of the eggs, give it all a loving squirt of Sriracha or other hot sauce, and cover with the top of the roll.
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