Baconandeggsinabreadbowlpanerabread Recipes

ROAST BACON

Steps:

• Preheat oven to 400 degrees F.
• Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

THE BEST BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.
• In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
• Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT RECIPE BY TASTY

Steps:

• In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
• Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
• Spoon the mixture into the baguette.
• Bake for 25 minutes at 350°F (175°C).
• Cut and serve while still warm.
• Nutrition Calories: 2284 Fat: 156 grams Carbs: 167 grams Fiber: 7 grams Sugars: 22 grams Protein: 87 grams
• Enjoy!

ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
• Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
• Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
• Bake for 50 minutes to an hour, or until a toothpick comes out clean.
• Cool completely before serving.
• Enjoy!

BACON AND EGGS IN A BREAD BOWL - PANERA BREAD

Steps:

• 1. Preheat oven to 350ºF. Line a baking sheet with foil.
• 2. Cook the chopped bacon in a large skillet until crisp, 5 to 7 minutes. Remove to paper towels to drain. Pour off all but 1 teaspoon of the fat.
• 3. Add the onion and cook until soft and golden, 4 to 6 minutes. Add the spinach, cover, and cook until wilted, 2 to 3 minutes, stirring spinach from bottom to top once or twice. Drain off any excess water and transfer the mixture to a mixing bowl.
• 4. Add beaten eggs, bacon, ricotta, 3 tablespoons of Parmesan, oregano, salt, pepper, and cayenne to the bowl. Stir gently until combined.
• 5. Cut out the tops of both Panera Bread Sourdough Bread Bowls as if making jack-o'-lanterns out of pumpkins. Remove bread from inside, leaving about a 1/2-inch shell of crust. Save or freeze the bread, including the top crust, for another use, such as bread crumbs or croutons. Place bread bowls on prepared baking sheet.
• 6. Scrape filling into bread bowls and sprinkle with remaining 3 tablespoons of Parmesan.
• 7. Bake, without the top crust of bread, until filling is set and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool 10 minutes before serving. Using a serrated knife, cut each bowl into 3 wedges, like a peace sign.
• --------------------------------------------------------------------------------.
• TIP: The pork bacon can be easily swapped with turkey bacon. Or for a vegetarian dish, skip the bacon and heat 1 teaspoon of oil in the skillet for sautéing the onion.

BLUEBERRY-BANANA BREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
• Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

PARMESAN-BACON BUBBLE BREAD

Steps:

• Turn dough onto a lightly floured surface; divide and shape into 16 rolls. Place butter in a shallow bowl. In a large bowl, combine the shredded Parmesan, half the bacon, half the green onions, grated Parmesan, seasoning blend and sugar. Dip dough pieces in melted butter, then toss with cheese mixture to coat. Stack pieces in a greased 9-in. cast-iron skillet., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Top with remaining bacon and green onions. Serve warm and, if desired, with Alfredo or marinara sauce.

BROWN SUGAR BACON BLT SANDWICHES

Steps:

• Place bacon on a rack in a foil-lined 15x10x1-in. baking pan. Place in a cold oven. Set oven to 350°. Bake for 20 minutes. Sprinkle bacon with brown sugar and cayenne pepper. Bake until sugar is melted and bacon is browned, 15-20 minutes longer., Meanwhile, combine mayonnaise, dill, garlic powder, pepper and salt; spread over cut sides of buns. Layer bun bottoms with lettuce leaves, avocado, bacon and tomato; replace bun tops.