BACON AND EGG CRESCENT SQUARES
Breakfast doesn't get much better than flaky, buttery Pillsbury™ crescents filled with eggs, bacon and lots of flavor!
Provided by Cheeky Kitchen
Number Of Ingredients 6
- Preheat oven to 400°F. Open and unroll the crescents onto a parchment-lined baking sheet. Split each sheet of dough right down the middle, so you have a total of 4 large squares of dough. Pinch perforations together in each square to seal dough seams.
- Fold up the edges of the dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Sprinkle with a bit of Parmesan and a smidgen of salt and pepper.
- Place three slices of bacon across the eggs on each square. Sprinkle with remaining Parmesan cheese, and additional salt and pepper if desired.
- Bake in oven for 10-12 minutes, until the edges of the dough are golden brown and the eggs are cooked to your preference.
- Garnish with basil just before serving, and enjoy!
Nutrition Facts : Calories 615.4, Carbohydrate 9.3 g, Cholesterol 439.1 mg, Fiber 0.4 g, Protein 29.8 g, SaturatedFat 18.0 g, ServingSize 1 Serving, Sodium 1117.7 mg, Sugar 2.9 g
BACON AND EGG STIR-FRY
- Make the candied bacon: Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Pour the drippings into a small bowl and set aside; wipe out the skillet.
- Cook the sugar with 1 teaspoon water in a small saucepan over medium heat, swirling the pan occasionally, until dark amber, about 5 minutes. Stir in the vinegar and star anise; simmer 1 more minute. Stir in the bacon until coated, then spread out in a single layer on a baking sheet to cool; discard the star anise.
- Make the stir-fry: Whisk the eggs with the wine and a pinch each of salt and pepper in a large bowl until frothy. Heat 2 tablespoons of the reserved bacon drippings in the skillet over medium-high heat, swirling to coat. Add the scallions and cook, stirring, until just tender, about 15 seconds.
- Pour the egg mixture into the skillet and tilt to spread evenly. Cook until the edges just start setting, then stir rapidly with a rubber spatula until the eggs are almost set, about 1 more minute. Transfer to a plate and wipe out the skillet.
- Add 1 more tablespoon of the reserved bacon drippings to the skillet, swirling to coat. Add the tomatoes, sprinkle with the sugar and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start breaking down, about 2 minutes. Add the cornstarch and cook, stirring, until the liquid thickens, 1 minute.
- Fold the scrambled eggs into the tomato mixture. Sprinkle with the candied bacon and more scallions; serve over rice.
SHEET-PAN BACON EGG SANDWICHES FOR A CROWD
This ingenious method allows you to fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven, eliminating all that time standing in front of the stove.
Provided by Food Network Kitchen
Yield 16 sandwiches
Number Of Ingredients 10
- 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.
FRIED-EGG-AND-BACON PUFF PASTRY SQUARES
- Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square. Prick pastry all over with a fork. Cut into thirds to yield three 4-inch-wide strips, then cut strips crosswise into thirds (you should have nine 4-inch squares). Transfer to a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Preheat oven to 425 degrees with rack in top position.
- Lightly beat 1 egg with water. Brush top of pastry squares with egg wash; place 2 pieces (1 slice) bacon on each square. Bake until pastry is puffed and golden brown and bacon is cooked through and crisp around edges, 15 to 18 minutes.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack 3 eggs into skillet, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes. Place 1 egg on top of each of 3 pastry squares, and season with salt and pepper. Transfer to a serving platter, and loosely cover with foil. In 2 more batches, cook remaining 6 eggs in remaining 2 tablespoons butter, transfer to pastry squares, and season. Garnish with chives, and serve immediately.
BACON AND EGG BREAKFAST TARTS
Perfect selection for a brunch, but also convenient enough for serving on a weekday. Instead of Canadian bacon, try using 1/2 cup diced cooked ham or 1/2 cup crumbled cooked bacon. Place 2 tablespoons of meat into each pastry cup.
Provided by JJOHN32
Number Of Ingredients 7
- Preheat oven to 425 degrees F (220 degrees C).
- Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
- Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
- Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
- Bake until eggs are soft cooked, about 15 to 20 minutes.
Nutrition Facts : Calories 659.9 calories, Carbohydrate 42.5 g, Cholesterol 238.1 mg, Fat 41.8 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 14.8 g, Sodium 1430.4 mg, Sugar 1.3 g
BACON AND EGG SQUARES
Discover your new favorite brunch idea: Bacon and Egg Squares from My Food and Family! These delightfully cheesy Bacon and Egg Squares start with a golden hash brown crust-and just get more delicious from there.
Provided by My Food and Family
Yield 12 servings
Number Of Ingredients 7
- Heat oven to 450ºF.
- Crumble hash browns into 15x10x1-inch pan sprayed with cooking spray; press gently to form even layer.
- Bake 15 to 20 min. or until golden brown. Meanwhile, whisk eggs, milk and sour cream in large bowl until blended; stir in half each of the cheese and bacon.
- Reduce oven temperature to 350ºF. Pour egg mixture over crust; bake 15 to 20 min. or until set. Remove from oven. Top with remaining bacon and cheese; sprinkle with onions. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
25 WAYS TO COOK BACON AND EGGS
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bacon and egg recipe in 30 minutes or less!
Nutrition Facts :
- Heat over to 400 degree.
- Mix all ingredients together.
- Spread about 2-3 Tbsp.
- Over each slice of bread- end to end.
- Bake on ungreased baking sheet 10 minutes or until cheese is melted.
- Cut each slice into quarters with pizza cutter.
- Serve hot.
- (Can be made ahead and frozen and then baked when needed).
Nutrition Facts : Calories 38.7, Fat 2.1, SaturatedFat 1.1, Cholesterol 5, Sodium 68.7, Carbohydrate 3.4, Fiber 0.2, Sugar 0.3, Protein 1.6
BACON 'N' EGG WRAPS
The zip from salsa will wake up your taste buds when you bite into this hearty handheld meal on-the-go. "It makes a quick and very filling breakfast," assures Sharonda Baker of Joliet, Illinois.
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 11
- In a large nonstick skillet, saute onion and green pepper in butter until tender. In a large bowl, beat the eggs, milk, salt and pepper. , Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. , Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
Nutrition Facts : Calories 664 calories, Fat 38g fat (20g saturated fat), Cholesterol 350mg cholesterol, Sodium 1438mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 7g fiber), Protein 32g protein.
EGG BAKE WITH SAUSAGE, BACON, AND VEGGIES
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Meanwhile, heat oil in another skillet over medium heat. Add spinach and saute until just wilted, about 2 minutes. Remove from heat.
- Transfer spinach to the prepared baking pan; sprinkle in bell pepper, tomato, and onion. Add 1/2 of the Cheddar cheese. Sprinkle in sausage and bacon bits. Sprinkle with remaining cheese.
- Mix eggs, oregano, basil, salt, pepper, and garlic powder together in a blender until combined. Pour mixture into the baking pan over the vegetables and meats.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 3.9 g, Cholesterol 281.2 mg, Fat 27.2 g, Fiber 1.2 g, Protein 26.1 g, SaturatedFat 10.9 g, Sodium 1269.4 mg, Sugar 1.5 g
CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Yield 4 servings
Number Of Ingredients 4
- Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
- Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
- Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
- Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.
BACON SWISS SQUARES
Not only does this savory breakfast pizza come together easily, but it's also a cinch to double the ingredients when I'm hosting a large event. Biscuit mix makes it convenient, and the combination of eggs, bacon and Swiss cheese keeps guests coming back for more. -Agarita Vaughan, Fairbury, Illinois
Provided by Taste of Home
Yield 12 servings.
Number Of Ingredients 7
- In a large bowl, combine the biscuit mix and water. Turn onto a floured surface; knead 10 times. Roll into a 14x10-in. rectangle., Place on the bottom and 1/2 in. up the sides of a greased 13x9-in. baking dish. Arrange cheese over dough. Sprinkle with bacon. In a large bowl, whisk eggs, milk and onion powder; pour over bacon., Bake at 425° until a knife inserted in the center comes out clean, 15-18 minutes. Cut into squares; serve immediately.
Nutrition Facts : Calories 246 calories, Fat 15g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 470mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
BACON SWISS SQUARES
- Cook bacon on stovetop or microwave; crumble.
- Mix biscuit mix and water in a bowl for 20 strokes, or until just combined.
- Knead 10 times and place into the bottom of a greased 13x9x2 inch baking dish.
- Spread dough evenly into bottom of dish and slighty up the sides.
- Place Swiss cheese in 1 layer over the dough, then top with crumbled bacon.
- In a bowl, whisk together the eggs, milk and onion powder and pour evenly over bacon.
- Bake at 425*, for 15-18 minutes or until tests done in center. Cut into squares and serve while hot.
Nutrition Facts : Calories 717.6, Fat 54.4, SaturatedFat 20.9, Cholesterol 229.4, Sodium 1265.4, Carbohydrate 28.7, Fiber 0.8, Sugar 5.5, Protein 26.7
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