Bacon Spinach Breakfast Casserole Cups Recipes

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BACON & SPINACH BREAKFAST CASSEROLE CUPS



Bacon & Spinach Breakfast Casserole Cups image

Baked in a muffin tin, these mini bacon and spinach casserole cups are a yummy (and adorable) addition to your breakfast or brunch menu.

Provided by My Food and Family

Categories     Home

Time 40m

Number Of Ingredients 6

8 large eggs
1 cup KRAFT Shredded Cheddar Cheese
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits
1 pkg. (10 oz.) frozen chopped spinach, thawed and well-drained
1/4 cup finely diced onion
1/8 tsp. black pepper

Steps:

  • Line 12 muffin cups with foil baking cups; spray foil cups with non-stick cooking spray. Combine all ingredients in a bowl and mix well. Divide the mixture evenly between the muffin cups.
  • Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
  • Serve immediately or store refrigerated Remove from foil liners and reheat for a few seconds in the microwave when ready to enjoy.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SPINACH BACON EGG CASSEROLE



Spinach Bacon Egg Casserole image

This is very similar to a famous Missouri bakery's recipe for spinach bacon egg souffle. This method is faster and easier, so it works better for families!

Provided by Renae

Categories     Breakfast and Brunch     Eggs

Time 1h5m

Yield 12

Number Of Ingredients 10

8 eggs
¾ cup whole milk
1 teaspoon garlic salt
¼ teaspoon ground black pepper
½ pound bacon
1 red bell pepper, chopped
¼ cup minced onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup shredded Monterey Jack cheese
¼ cup finely shredded Asiago cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
  • Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
  • Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 3.1 g, Cholesterol 144.6 mg, Fat 14.6 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 5.5 g, Sodium 432 mg, Sugar 1.7 g

LOW-CARB BACON SPINACH EGG CUPS



Low-Carb Bacon Spinach Egg Cups image

Low-carb egg, and cheese veggie muffins perfect for on the go. You can make them ahead and reheat in the microwave a few seconds. A great change from the usual low-carb bacon and eggs!

Provided by Paula Todora (Paula T)

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 14

cooking spray
4 slices thick-cut bacon, diced
½ (12 ounce) package frozen chopped spinach, thawed and drained
4 mushrooms, chopped
¼ green bell pepper, chopped
2 slices onion, chopped
1 pinch salt and ground black pepper to taste
6 eggs
1 tablespoon heavy whipping cream
1 ¼ cups shredded Colby-Jack cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch onion powder
1 pinch garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.
  • Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
  • Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.
  • Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
  • Bake in the preheated oven until egg cups are set, about 20 minutes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 4 g, Cholesterol 223.2 mg, Fat 17.7 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 9.3 g, Sodium 669 mg, Sugar 1.2 g

BACON BREAKFAST CASSEROLE



Bacon Breakfast Casserole image

This easy breakfast dish allows me to make a comforting family favorite that doesn't take a lot of prep. It's also great for big brunch gatherings. -Paula Lawson, Springfield, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h30m

Yield 12 servings

Number Of Ingredients 8

1 pound bacon strips, chopped
1 package (28 ounces) frozen O'Brien potatoes, thawed
3 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley, optional

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.

BACON BREAKFAST CUPS



Bacon Breakfast Cups image

My son joked about adding bacon to cupcakes. I made bacon cups the next morning. The look on his face was priceless. - Karen Burkett, Reseda, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

18 turkey bacon strips, cut in half
1 cup frozen shredded hash brown potatoes
2 eggs
2 teaspoons 2% milk
Dash each salt and pepper
2 teaspoons butter
1/4 cup shredded Mexican cheese blend
Chopped green onion and fresh parsley

Steps:

  • Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp., Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.

Nutrition Facts : Calories 85 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 331mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

CHICKEN BACON RANCH SALAD



Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories     Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

Steps:

  • Line a salad plate with small Romaine lettuce leaves.
  • Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  • Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

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