Cheesy Bacon And Spinach Scrambled Eggs Recipes

CHEESY SCRAMBLED EGGS WITH SPINACH

Steps:

• Whisk the eggs in a small bowl and season with the Kosher salt and freshly ground pepper and set aside.
• Add the olive oil to a cast-iron pan or non-stick skillet and place over medium heat. Saute the garlic for 30 seconds until fragrant and then add in the spinach. Stir and cook for 1 min. to wilt.
• Add in the eggs and cook stirring occasionally until just cooked but still slightly wet. Remove from the heat and the eggs will continue to set-up.
• Add the Parmesan cheese and stir. Sprinkle on the red pepper flakes and serve immediately.

SPINACH FRITTATA WITH BACON AND CHEDDAR

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• Cook the bacon in a cast-iron skillet over medium-low heat until crispy.
• Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat.
• When the bacon is cool, crumble it or roughly chop into 1/4-inch pieces.
• Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it's slightly translucent.
• Turn off the heat, add the spinach pieces, and stir with a wooden spoon for a minute until the leaves are fully wilted.
• In a glass mixing bowl, thoroughly beat the eggs until nice and frothy.
• Add the milk and stir until combined. Season to taste with kosher salt .
• Pour the egg mixture into the skillet over the onion and spinach. Sprinkle the bacon pieces on top and stir to distribute the ingredients evenly.
• Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set.
• Add the grated cheese, sprinkling it evenly across the top (do not stir), and transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

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-MUSHROOM SCRAMBLED EGGS

Steps:

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

CREAMY SCRAMBLED EGGS WITH SPINACH

Steps:

• Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted.
• Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.

BACON, SPINACH, AND EGG SCRAMBLE

Steps:

• Fry chopped bacon in a non stick skillet.
• Beat together egg, egg whites, milk, salt, and pepper.
• When bacon is almost done, add chopped spinach and saute until just wilted.
• Add egg mixture and scramble.
• Top with cheddar cheese.