BACON BREAKFAST CASSEROLE
Steps:
- In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain., In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, reserved bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with parsley.
Nutrition Facts : Calories 306 calories, Fat 19g fat (8g saturated fat), Cholesterol 226mg cholesterol, Sodium 606mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
BREAKFAST CASSEROLE WITH BACON
Easy breakfast casserole dish with bacon to serve a crowd. May be covered and refrigerated overnight and baked in the morning.
Provided by Arnold
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Place Cheddar cheese into the bottom of the prepared dish and sprinkle with flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over the cheese.
- Beat eggs, milk, salt, pepper, seasoned salt, dry mustard, onion powder, garlic powder, and paprika in a bowl. Pour over the bacon and cheese.
- Bake, uncovered, in the preheated oven until the center is set and the top has browned, about 45 minutes. Let stand for 5 minutes before cutting and serving.
Nutrition Facts : Calories 364 calories, Carbohydrate 3.3 g, Cholesterol 288.6 mg, Fat 27.6 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 13.7 g, Sodium 929.4 mg, Sugar 1.9 g
SHEET PAN BREAKFAST BAKE
Make bacon, eggs, home fries and toast -- we're talking the works! -- in a single sheet pan for the easiest breakfast for four ever.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prick the potatoes all over with a fork and brush them with 1 tablespoon of the melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork-tender, 10 to 15 minutes. Set aside to cool slightly.
- Meanwhile, preheat the oven to 450 degrees F. When the potatoes are cool enough to handle, cut into bite-size pieces and set aside.
- Add the bacon to a sheet pan and bake until golden, about 15 minutes. Set the bacon aside on a paper towel-lined plate.
- Add the potatoes, bell peppers and onions to the sheet pan and toss to coat in the bacon fat. Sprinkle with the garlic powder, paprika, 2 teaspoons salt and 1 teaspoon pepper and toss again to coat with the spices. Spread out in a single layer and bake, tossing halfway through, until the onions and peppers are softened, about 20 minutes.
- Cut a 2-inch round from the center of each slice of toast; reserve the toast and rounds.
- Push the vegetables aside on the sheet pan to make a space in one corner and arrange the toast in 2 rows in the empty corner. Spread the vegetables evenly around the toast and add the bacon on top of the vegetables.
- Divide the remaining 1 tablespoon melted butter among the 4 holes in the toast and crack an egg into each. Place the 4 rounds around the toast. Bake until the eggs are set, 7 to 10 minutes. Top the eggs with chives and spread each toast round with butter.
BACON AND HASH BROWN EGG BAKE
You know what they say, planning makes perfection! This breakfast casserole with bacon and hash browns is the perfect make-ahead brunch that everyone will reach for. It's got all your favorite breakfast flavors blended in one amazing dish to kickstart your day. If you want to do it right, serve this breakfast casserole on the weekend when you can enjoy it without a rush...because the best brunches should bring family together. Breakfast everyone?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h40m
Yield 12
Number Of Ingredients 11
Steps:
- In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
- Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 265 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g
SHEET PAN BREAKFAST BAKE
What's better than a bacon, egg and cheese on a bed of potatoes? Only having to do one dish after you eat!
Provided by Food.com
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Equipment:.
- Baking sheet.
- Directions:.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
- Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
- Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
- Garnish with chopped chives or sliced scallions to serve.
Nutrition Facts : Calories 614.5, Fat 40, SaturatedFat 17.7, Cholesterol 297.1, Sodium 1300, Carbohydrate 41.5, Fiber 2.9, Sugar 2.9, Protein 25.1
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