Baked Eggs With Hash Browns And Canadian Bacon Recipe 455

BACON AND HASH BROWN EGG BAKE

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.

BAKED EGGS WITH HASH BROWNS AND CANADIAN BACON RECIPE - (4.5/5)

Steps:

• 1 Place oven rack in middle of oven. Preheat oven to 425°F. Coat a 12-hole standard muffin pan with cooking spray. 2 Heat a medium skillet over high heat; add oil and swirl to coat pan. Reduce heat to medium-high; add potatoes, onion, salt and thyme. Sauté until lightly golden and tender, 5-7 minutes; remove from skillet. Spoon about 1/4 cup potato mixture into each prepared muffin hole; bake 15 minutes. 3 Meanwhile, return skillet to heat; add bacon. Sauté until crispy on edges, 3 minutes. Remove from heat; set aside. 4 Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake for 9 minutes; remove from oven and evenly divide bacon over eggs. Return pan to oven; bake for 3 minutes more. 5 To serve, run a knife around edge of each egg and lift out onto individual plates or a serving platter; sprinkle with dried thyme and serve immediately. 6 Serving size: 1 baked egg with hash brown crust

WAKE-UP CASSEROLE - CANADIAN BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
• Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.

BACON AND HASH BROWN EGG BAKE

Steps:

• In a 12 inch skillet, cook bacon until crisp. Cover and refrigerate.
• Drain drippings, reserving a tablespoon in pan. Add onion, bell pepper, and mushrooms and 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 baking dish with cooking spray. Spread half the hash browns in baking dish.
• Spread onion mixture evenly over the top.
• Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top.
• Pour egg mixture on top. Cover and refrigerate 8 hours or overnight.
• Heat oven to 325. Uncover and bake 50 to 60 minutes or until thermometer inserted in center reads 160. Sprinkle with remaining cup of cheese and 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 before serving.