Bacon Egg And Maple Grilled Cheese Recipes

GRILLED BACON, EGG AND CHEESE ZUCCHINI BOATS

Steps:

• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer's guide for the best results.)
• Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl.
• Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper.
• Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat.
• Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes.

BACON MAC AND CHEESE GRILLED CHEESE

Steps:

• Coat a baking sheet with cooking spray and pour macaroni and cheese into it. Use a spatula to spread evenly and place in your Kenmore fridge until chilled (about 2 hours). , Butter one side of the white bread and place the American cheese on the non-buttered side. , Then cut a piece of the chilled mac and cheese that is slightly smaller to fit onto bread. , Top with 2 slices of bacon (I break mine into smaller pieces) then butter remaining slice and place butter side up on sandwich., Heat a cast iron skillet to medium high heat and add 2-3 Tbsp. of parmesan cheese. Place the sandwich on top of the cheese and cook for 2 minutes per side. Before flipping the sandwich, add another handful of parmesan cheese to the skillet then flip the sandwich on top. , Cook for 1 more minute then finish in a 450 degree oven for 5-6 minutes or until cheese is completely melted and gooey.

GRILLED CHEESE WITH BACON AND MAPLE MUSTARD

Steps:

• Preheat oven to 375°F Place bacon on a slotted broiler pan and bake to crisp.
• Brush 1 side of each slice of bread liberally with melted butter.
• Stir together Dijon mustard and maple syrup in a small bowl.
• Assemble sandwiches: bread, buttered side out, maple mustard, cheddar, bacon, Gruyère, bread with mustard on inside, buttered side out.
• Grill sandwiches on a nonstick griddle over medium heat until cheese melts and they're deeply golden.

GRILLED CHEESE & CANDIED MAPLE BACON SKEWERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C), and double line a large baking sheet with aluminum foil fitted with a wired rack; set aside.
• In a small mixing bowl add maple syrup and brown sugar, then mix until combined with no lumps.
• Place bacon strips evenly on the wired rack and generously brush maple syrup mixture over the top of the bacon and bake for 12 to 15 minutes. Remove from the oven, flip each strip and brush on the remaining mixture. Return to the oven and continue to cook for another 8-10 minutes or until it reaches your desired level of crispiness, then garnish with coarse black pepper.
• Heat a skillet over medium heat. Butter one side of each slice of bread. Place the buttered side down on the skillet, add 2 slices of cheddar cheese then top with the remaining slice of bread, buttered side out.
• Cook until bread is toasted and golden and cheese starts to melt, about 2 minutes. Flip, and cook until cheese melty and bread toasted and golden. Remove from heat, and set aside for 5 mins.
• Cut each grilled cheese sandwich into even 1.5x1.5-inch squares, set aside.
• Assemble each skewer starting with a grilled cheese square, then bacon strip, alternating until the end by spiralling the bacon strip in-between each square until finished. Serve and enjoy!

TOMATO BACON GRILLED CHEESE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

BACON AND EGG BREAKFAST GRILLED CHEESE

Steps:

• See cooking notes below.
• Beat eggs, milk, salt and pepper in bowl until blended.
• Heat 1 teaspoon butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan, forming large soft curds. Continue cooking, pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
• Spread remaining 2 teaspoons butter evenly on one side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese and bacon. Cover with remaining bread, buttered side up.
• Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
• COOKING NOTES:.
• Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
• Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
• How long to beat is a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

GRILLED MAPLE-CHIPOTLE BACON

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine maple syrup and chipotle powder in a small bowl.
• Place a disposable aluminum pan on the upper rack of your grill or over one burner on indirect heat.
• Place bacon strips directly on the hot grate and reduce heat to low. Grill bacon, turning frequently, until evenly browned and crisped to your liking, 4 to 6 minutes. Transfer cooked bacon to the prepared pan to keep warm.
• Return all cooked strips to grill and brush with maple-chipotle glaze on both sides and cook for 1 minute more. Serve immediately.