EGG SALAD AND BACON SANDWICH
On days I don't have much time to cook, egg salad on croissants hits the spot. It's also nice made with toasted bread or English muffins. Our family loves egg dishes of any kind. Luckily, my mom owns 30 chickens and keeps me supplied with farm-fresh ingredients.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.
Nutrition Facts : Calories 470 calories, Fat 32g fat (13g saturated fat), Cholesterol 327mg cholesterol, Sodium 727mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
BACON CHEDDAR DEVILED EGGS
These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.
Provided by USEREMILY3260
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
- Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 0.8 g, Cholesterol 197.3 mg, Fat 17 g, Protein 7.9 g, SaturatedFat 4.3 g, Sodium 223 mg, Sugar 0.5 g
BACON, EGG AND CHEESE EGG SALAD
Crisp bacon and mellow cheese are the perfect blend of add-in ingredients to make this egg salad a sandwich standout or a salad superstar.
Provided by By Sarah Caron
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling.
- Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large).
- Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
- To peel, gently tap egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
- Place eggs in medium bowl. Mash eggs with potato masher until evenly mashed. Stir in cheese, mayonnaise, paprika, salt and pepper. Stir in bacon.
- Spread egg mixture on each of 4 slices bread.(I like 12-grain). Top with remaining bread.
Nutrition Facts : ServingSize 1 Serving
CHEDDAR, BACON, AND EGG CASSEROLE
Combine Cheddar cheese, bacon, and eggs together in this overnight egg casserole that everyone will love for breakfast or brunch.
Provided by CRITE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h5m
Yield 6
Number Of Ingredients 7
Steps:
- Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish.
- Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
- Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 8.2 g, Cholesterol 132.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 13.8 g, SaturatedFat 8.9 g, Sodium 343.7 mg, Sugar 0.4 g
CHEDDAR AND BACON PINWHEELS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 40m
Yield 24 pinwheels
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
- In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
- Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
- Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
- Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.
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- Follow instructions in Hamilton Beach Egg Cooker manual for Hard Cooked Eggs. OR Place eggs in a large pot of cold water and add a teaspoon of vinegar to the cold water will help contain egg whites from leaking out if any of the shells crack while cooking. Cook eggs on high on the stove-top.
- Once the eggs are cooked (with either method of cooking), immediately drain the hot water and run cold water over the eggs. Add some ice to help in the cooling process. It doesn’t hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier.
- While the eggs are cooking, fry up your bacon, drain on paper towels. Roughly chop up the bacon. Set aside.
- Once your eggs are peeled, dice the eggs up and place in medium bowl. Add the mayonnaise, mustard, vinegar, onion, and parsley. Mix to combine.
CHEDDAR BACON EGG SALAD - THE DIARY OF A REAL HOUSEWIFE
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Cuisine AmericanTotal Time 22 minsCategory Main Course, SaladCalories 398 per serving
- Place eggs in a pot with water. Bring water to a boil then reduce heat and allow to simmer for 12 minutes.
- Place whipped cream cheese, mayonnaise, mustard, garlic powder, and celery seed in a mixing bowl and whisk together.
- Peel boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions, cooked and crumbled bacon, and shredded cheese and mix well.
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- Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes.
- While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.
- Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.
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