Baked Eggs With Canadian Bacon Spinach And Aged Cheddar Recipes

BAKED-EGG AND CANADIAN BACON SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
• Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
• Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.

SPINACH BACON EGG CASSEROLE

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.

SPINACH EGG BAKE

Steps:

• In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.

BAKED EGGS WITH CHEDDAR AND BACON

Steps:

• Preheat oven to 325°. Coat four 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine cheese, parsley, salt and pepper; sprinkle over tops., Bake, uncovered, 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.

INDIVIDUAL BAKED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
• Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.

BAKED EGGS WITH BACON AND SPINACH

Steps:

• Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
• Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
• Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.

BAKED EGGS WITH BACON AND SPINACH

Steps:

• SPECIAL EQUIPMENT.
• 4 1-cup ramekins.
• Preheat oven to 400°F
• Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings.
• Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute.
• Transfer to strainer set over bowl to drain.
• Brush four 1-cup ramekins with drippings. Crumble bacon.
• Place 1 toasted English muffin half, split side up, in each ramekin.
• Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin.
• Gently crack 1 egg into well in each ramekin, keeping yolk intact.
• Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
• Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.