Eggsbakedinbaconring Recipes

EGGS BENEDICT BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange Canadian bacon in single layer.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 4 to 5 minutes, stirring occasionally, until tender. Stir in kale, paprika and 1/4 teaspoon of the salt. Cook 2 to 3 minutes, stirring frequently, until thoroughly heated. Spoon kale mixture onto each bacon slice.
• With spoon, make indentation in kale mixture. Break eggs, one at a time, into custard cup or small glass bowl; carefully slide egg into bed of kale. Sprinkle eggs with pepper and remaining 1/4 teaspoon salt.
• Bake uncovered 15 to 17 minutes or until yolks and whites are firm, not runny.
• Meanwhile, make hollandaise sauce as directed on package, using milk and butter. Top each toasted English muffin half with 1 egg-kale-bacon stack. Drizzle each with 2 tablespoons warm hollandaise sauce. Sprinkle with green onions.

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

EGGS BAKED IN BACON RING

Steps:

• Preheat oven to 325.
• Saute or broil lightly strips of bacon.
• Grease bottom of muffin tin with the butter.
• Line the sides with the bacon.
• Place 1 egg in each pan.
• Bake for 10 minutes or until eggs are set.
• Turn them out onto: rounds of toast, English muffins or pineapple rings.

BAKED EGGS IN BACON WRAPS

Steps:

• Preheat oven 375 degrees.
• In medium frying pan fry bacon to soft transparent stage.
• Drain on paper towels.
• Line each slice around the side of each muffin cup. Ends may overlap.
• Break egg directly in the center of each muffin cup. 12 cup muffin pan.
• Slightly salt and pepper.
• Cook 15 to 20 minutes.
• Watch for whites and yolks to begin to set.
• Take out with small spatula on a serving plate.
• Serve with fork and knife.
• If you want the tops to be basted,after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.
• You can fry bacon the night before and drain and refrigerate for morning.

CRISPY OVEN BACON AND EGGS

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

COLORFUL BACON & EGG BAKE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In same skillet, saute sweet peppers in drippings until tender; transfer to a large bowl. Stir in bacon, bread and cheese. , In another large bowl, combine eggs, milk, chilies, chili powder and cumin. Pour over the bread mixture; gently stir to combine. Transfer to a greased 13x9-in. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. If desired, serve with salsa and sour cream. Freeze option: After assembling the unbaked casserole, cover and freeze up to 3 months. To use, completely thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve as directed. ,