Cheesy Bacon And Vegetable Slice Recipes

BACON AND VEGETABLE SLICE

Steps:

• Wrap the bacon and leek in paper towel and cook in the microwave on high for 2 minutes. Dice the bacon.
• Combine the zucchini, carrot, cheese, flour, bacon and leek in a large bowl. Stir in the combined eggs, oil and mustard. Mix gently to combine.
• Coat a microwave safe quiche dish with cooking spray.
• Pour the mixture into the prepared dish and place in the microwave. Cook on 50% power for 15 minutes until the edges are firm and mixture is set, time depends on how powerful your microwave is. Place under a grill for 4-5 minutes or until top is golden and firm.
• Serve on top of the baby spinach leaves with a dollop of yoghurt.

CHEESY BACON AND VEGETABLE SLICE

Steps:

• Grease a 19cm square cake pan (or similar sized round pan), line base with baking paper.
• Heat oil in large pan, add bacon, onion and garlic, cook, stirring until onion is soft.
• Add vegetables and cook, stirring, about 5 mins or until any liquid is evaporated; cool.
• Combine vegetable mixture with sifted flour and remaining ingredients in a medium bowl; mix well.
• Spread mixture into prepared pan.
• Bake in moderate oven for about 30 mins or until firm.

CHEESY BACON VEGETABLE TOSS

Steps:

• Combine broccoli, cauliflower and carrots in large microwaveable casserole. Add water; cover with lid. Microwave on HIGH 5 to 6 min. or until vegetables are crisp-tender.
• Meanwhile, cook bacon in small saucepan on medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan. Add VELVEETA and onions to pan; cook on low heat 1 min. or until VELVEETA is melted and mixture is well blended, stirring constantly. Stir in sour cream and bacon.
• Drain microwaved vegetables; return to casserole. Add VELVEETA sauce; toss to coat.

CHEESY VEGETABLE-BACON PANINI

Steps:

• Preheat the oven to 400 degrees F. Line the inside of a 10-inch skillet, the outside of an 8-inch skillet and the bottom of 2 baking pans with nonstick foil.
• Lay the bacon slices on one pan and the zucchini slices on the other. Brush the zucchini with the reserved artichoke marinade and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the bacon is crispy and the zucchini has softened, 15 to 20 minutes. Let cool slightly.
• Lay out the bottom halves of the ciabatta rolls and top each with 2 bacon slices and 1 zucchini slice. Divide the artichoke hearts, roasted red peppers, cheese and arugula among the sandwiches and top with the remaining ciabatta halves.
• Heat the larger skillet over medium heat and add 2 of the sandwiches. Place a hand towel inside the smaller skillet and use it to press the smaller skillet down onto the sandwiches, creating a sandwich press. Continue pressing until the sandwiches are a bit flattened and browned, 3 to 4 minutes. Remove the smaller skillet and flip the sandwiches. Press the smaller skillet down again to brown the other side, another 2 to 3 minutes. Repeat for the remaining sandwiches. Slice and serve hot.

CHEESY BACON AND GRITS CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.

CHEESY BACON SLIDER BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place rolls, without separating them, on a flat work surface. Cut in half horizontally. Arrange bottom half in the prepared pan. Sprinkle 1 cup Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, 3 to 5 minutes.
• Cook and stir beef and onion in a skillet until beef is browned, 5 to 8 minutes. Drain grease. Stir in tomatoes, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons Worcestershire sauce, salt, and pepper. Cook until fully combined, 1 to 2 minutes.
• Spoon beef mixture over rolls. Sprinkle remaining 1 cup Cheddar cheese and bacon on top. Cover with top half of rolls.
• Combine butter, brown sugar, 1 tablespoon Dijon mustard, and 2 teaspoons Worcestershire sauce in a microwave-safe bowl. Cover and microwave on high until butter is melted, about 1 minute. Stir until blended and pour over rolls. Sprinkle sesame seeds on top.
• Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes.

CHEESY BACON-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESY BACON RANCH BAKED POTATO SLICES RECIPE - (4.5/5)

Steps:

• Preheat oven to 375° F. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry. Spray a baking sheet with cooking spray, and lay out potato slices on it. Sprinkle with salt & pepper to taste. Bake 12-14 minutes in preheated oven until potatoes begin to slightly crisp and brown on the edges. Remove from oven, and cover evenly with cheese and bacon bits. Return to oven and cook until cheese is melted and bubbly, about 10-12 minutes. Meanwhile, to prepare chipotle ranch dipping sauce, combine light ranch dressing and Chipotle seasoning. Garnish potatoes with optional chives or parsley and serve immediately with dipping sauce.