Easy Bacon And Asparagus Egg Casserole Recipes

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EASY BACON AND ASPARAGUS EGG CASSEROLE



Easy Bacon and Asparagus Egg Casserole image

This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 12

12 slices bacon, cut into 1-inch pieces, crisply cooked
2 cups refrigerated hash browns (from 20-oz package)
2 cups 1/2-inch pieces fresh asparagus spears
1 cup seeded, chopped plum (Roma) tomatoes (about 2 medium)
1/2 cup sliced green onions
2 cups shredded Cheddar cheese (8 oz)
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 cup Original Bisquick™ mix
2 cups milk
6 Eggland's Best® Large Eggs

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
  • In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
  • Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

IMPOSSIBLY EASY BACON, EGG AND TOT BAKE (WITH MAKE-AHEAD DIRECTIONS)



Impossibly Easy Bacon, Egg and Tot Bake (With Make-Ahead Directions) image

Crispy tots, bacon and eggs come together in one amazing and easy breakfast bake!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 8

Number Of Ingredients 9

1 cup Original Bisquick™ mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1 lb bacon, crisply cooked and chopped
6 cups Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon sliced green onion (1 medium)
Ketchup, if desired

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large bowl, stir Bisquick mix, milk, pepper and eggs until blended; pour into baking dish, and top with half of the bacon.
  • Place frozen potato nuggets in single layer on ungreased large cookie sheet with sides. Place both the baking dish and cookie sheet in oven. Bake 20 minutes.
  • Place potato nuggets evenly on top of Bisquick bake; top with cheese and remaining bacon. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Top with green onion. Serve with ketchup.
  • Make-Ahead Directions: Make Bisquick bake as directed through step 2. Cover and refrigerate up to 12 hours. Uncover, and continue as directed in step 3.

Nutrition Facts : Calories 460, Carbohydrate 40 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 5 g, TransFat 4 g

ASPARAGUS CASSEROLE



Asparagus Casserole image

Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 13

2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
2 tablespoons unsalted butter
1/4 cup finely chopped onion (from 1/2 a small onion)
Pinch of freshly grated nutmeg
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
2 cups whole milk
4 large hard-boiled eggs, halved lengthwise
1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
1 cup shredded gruyere cheese (about 2 1/2 ounces)

Steps:

  • Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
  • Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
  • Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.

ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS



Asparagus Casserole with Hard-Boiled Eggs image

A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk.

Provided by MECLA

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 teaspoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs, browned in butter
20 asparagus tips
5 hard-cooked eggs, chopped

Steps:

  • To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
  • Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 24.4 g, Cholesterol 277.7 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 822.4 mg, Sugar 7 g

FRIED ASPARAGUS WITH BACON



Fried Asparagus with Bacon image

This is a different twist on asparagus, sure to please and have them coming back for more!

Provided by Kathi Richards Smith

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 7

3 slices bacon, chopped
1 ½ teaspoons butter
1 pound fresh asparagus, trimmed
1 shallot, thinly sliced
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 tablespoon grated Parmesan cheese

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
  • Melt butter in the same skillet.
  • Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
  • Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 87.7 calories, Carbohydrate 6.8 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 189.7 mg, Sugar 2.5 g

BACON AND EGGS CASSEROLE



Bacon and Eggs Casserole image

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

OVERNIGHT ASPARAGUS AND EGG BAKE



Overnight Asparagus and Egg Bake image

This easy asparagus and egg bake is great for holiday mornings, especially when we have overnight guests. All you need is a fruit salad, and breakfast is served! -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 14

6 bacon strips, chopped
2 cups sliced fresh mushrooms
1 shallot, finely chopped
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
6 large eggs
1 cup biscuit/baking mix
1 cup 2% milk
1 cup heavy whipping cream
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Romano cheese
1 teaspoon ground mustard
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 362 calories, Fat 27g fat (14g saturated fat), Cholesterol 196mg cholesterol, Sodium 677mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

SKILLET-BAKED EGGS AND ASPARAGUS



Skillet-Baked Eggs and Asparagus image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

CHEESY ASPARAGUS AND EGG CASSEROLE



Cheesy Asparagus and Egg Casserole image

This yummy, easy dish was a recipe of my grandmother, who lived to 103 years! It is great comfort food served over rice, on toast for a Sunday night supper, or for a weekend brunch. It also teams well with Chile con Carne for a buffet meal. Even people who don't normally like canned asparagus, enjoy it. Note: fresh asparagus is not suitable as a substitute.

Provided by Daydream

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

1 (10 ounce) can green asparagus spears
4 hard-boiled eggs, and sliced
8 ounces matured cheddar cheese, grated
1/4 cup butter
1/4 cup plain flour
1/4 teaspoon salt
pepper (freshly ground, to taste)
1 1/2 cups evaporated milk
1/4 cup blanched sliced almonds
1/4 cup grated parmesan cheese

Steps:

  • Drain asparagus and reserve liquid.
  • Arrange layers of asparagus, egg and cheddar cheese in a shallow, greased, casserole dish.
  • Melt 1/4 cup butter, add flour and stir over moderate heat for a couple of minutes.
  • Slowly add evaporated milk and reserved asparagus liquid, and bring to the boil while continuously stirring, until thickened.
  • Pour sauce over contents of casserole dish.
  • Sprinkle almonds and parmesan cheese over the top.
  • Bake in a moderately hot oven (425-450 deg. F) 25 to 30 minutes.

Nutrition Facts : Calories 1277.1, Fat 95.4, SaturatedFat 53.2, Cholesterol 669.9, Sodium 1694.1, Carbohydrate 42.1, Fiber 4.6, Sugar 4.3, Protein 66.2

ASPARAGUS BREAKFAST CASSEROLE



Asparagus Breakfast Casserole image

Quick, easy and tasty do-ahead breakfast. I made it for a church brunch today and got great reviews. Enjoy!

Provided by BakinBaby

Categories     Breakfast

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 7

1/4 cup margarine
1/3 cup onion, chopped
1 cup asparagus, chopped in 1/2-inch slices (frozen)
15 ounces frozen hash brown potatoes
12 eggs, beaten
1/3 cup ham, sliced and cut in 1/2-inch slices
1 1/4 cups swiss cheese, shredded

Steps:

  • Melt butter and swirl to cover bottom and sides of a 9x13-inch pan.
  • Spread potatoes (still frozen is okay) in bottom of pan.
  • Top with chopped onions, ham and asparagus.
  • Salt and pepper slightly.
  • Sprinkle 1 cup swiss cheese on top.
  • At this point you can continue or casserole may be refrigerated overnight.
  • Pour beaten eggs over hash browns & vegetables.
  • Sprinkle with salt and pepper.
  • Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
  • Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.

Nutrition Facts : Calories 190, Fat 12.4, SaturatedFat 4.3, Cholesterol 223.9, Sodium 204.8, Carbohydrate 8.4, Fiber 0.9, Sugar 0.9, Protein 11.4

ASPARAGUS WITH BACON AND HARD-BOILED EGGS



Asparagus with Bacon and Hard-Boiled Eggs image

Provided by Lou Lambert

Categories     Egg     Side     Bacon     Asparagus     Summer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

4 ounces bacon (about 4 slices)
2 bunches green and/or white asparagus (about 2 pounds), trimmed, ends peeled if thick
Kosher salt
1/2 small shallot, finely chopped
3 tablespoons Sherry vinegar
1 tablespoon pure maple syrup
1 teaspoon whole grain mustard
2 tablespoons olive oil
1 tablespoon vegetable oil
Freshly ground black pepper
4 hard-boiled large eggs, whites and yolks separated, chopped
2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Steps:

  • Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.
  • Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
  • Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
  • Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
  • Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.

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easy-bacon-and-asparagus-egg-casserole image
2018-05-03 In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, …
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From in.pinterest.com


ASPARAGUS CASSEROLE RECIPE | EATINGWELL
Melt 1 tablespoon butter in a small bowl in the microwave, about 30 seconds. Stir in panko; set aside. Step 3. Cook asparagus in the boiling water until bright green, about 1 minute. Drain and transfer to the ice bath. Let cool for 5 minutes, then drain and pat dry. Arrange the asparagus in a 9-by-13-inch baking dish.
From eatingwell.com


FRESH ASPARAGUS CASSEROLE - LEMONSFORLULU.COM
2022-05-16 Made with fresh asparagus, bacon, and a homemade bechamel sauce, this casserole is as easy as it is tasty. This old-fashioned asparagus casserole recipe is a very easy and fulfilling casserole, perfect for a weeknight dinner or lunch. You’re going to love serving it up as a side dish to any meal or small feast. Why This Recipe Works. Fresh and simple …
From lemonsforlulu.com


ASPARAGUS CASSEROLE RECIPE BY ANGELA CARLOS - THE DAILY MEAL
2015-08-31 Using a sifter or fine-mesh strainer, sift the flour over the asparagus mixture in the saucepan. Stir to incorporate and season with additional salt and pepper. Cook the asparagus mixture, stirring occasionally, until the cream thickens, 1 to 2 minutes. Pour the mixture into an 8-inch square baking pan or casserole dish.
From thedailymeal.com


10 BEST ASPARAGUS EGG CASSEROLE RECIPES - YUMMLY
The Best Asparagus Egg Casserole Recipes on Yummly | Egg Casserole With Asparagus, Smoked Salmon, Pesto Bread Fingers, Cheesy Ham And Asparagus Egg Casserole, Easy Bacon And Asparagus Egg Casserole
From yummly.co.uk


BREAKFAST CASSEROLE WITH BACON - DINNER AT THE ZOO
2017-12-18 Instructions. Preheat the oven to 375 degrees. Coat a 9x13 inch pan with cooking spray. Place the potato tots in a single layer on the bottom of the pan. In a large bowl whisk together the eggs and milk until thoroughly combined. Stir in 3/4 of the bacon and 1 cup of the cheese. Add salt and pepper to taste.
From dinneratthezoo.com


SWEET POTATO, BACON AND EGG BREAKFAST CASSEROLE - RECIPE RUNNER
In a large bowl whisk together the eggs, milk, paprika, hot sauce, sliced green onions and shredded cheese. Pour the onion and pepper mixture along with the sweet potato in with the eggs. Stir everything together and pour it into a 9×13 …
From reciperunner.com


BACON ASPARAGUS BREAKFAST CASSEROLE | BY BROOKE REYNOLDS
2018-04-07 Ingredients: 1 large (or 2 small) bunches asparagus, ends trimmed, then cut in 1" pieces 1/2 lb bacon, cut in small pieces 1 carton grape tomatoes, halved 10 eggs 2 …
From medium.com


25+ EASY EGG RECIPES PERFECT FOR BREAKFAST | LIL' LUNA
2022-05-04 Hard Boiled – You can hard boil your egg which means the yolk is cooked through. This takes about 8-12 minutes. Soft boil – Soft boil means the egg whites are partially cooked, like a custard, and the yolk is warm and runny. This only takes 4-5 minutes of boiling. Omelet – Whisk the egg and pour into a warm pan.
From lilluna.com


10 BEST ASPARAGUS EGG CASSEROLE RECIPES | YUMMLY
The Best Asparagus Egg Casserole Recipes on Yummly | Egg Casserole With Asparagus, Smoked Salmon, Pesto Bread Fingers, Cheesy Ham And Asparagus Egg Casserole, Easy Bacon And Asparagus Egg Casserole
From yummly.co.uk


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