BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT RECIPE BY TASTY
Here's what you need: baguette, large eggs, heavy cream, bacon bits, cheese, green onions
Provided by Tasty
Categories Breakfast
Yield 1 boat
Number Of Ingredients 6
Steps:
- In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
- Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
- Spoon the mixture into the baguette.
- Bake for 25 minutes at 350°F (175°C).
- Cut and serve while still warm.
- Nutrition Calories: 2284 Fat: 156 grams Carbs: 167 grams Fiber: 7 grams Sugars: 22 grams Protein: 87 grams
- Enjoy!
BAGEL BOATS RECIPE BY TASTY
Here's what you need: bagel, eggs, cheddar cheese, bacon, green onion, milk
Provided by Hector Gomez
Categories Breakfast
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F (190°C).
- In a small bowl, mix cheese, bacon, and green onion.
- In a small bowl, whip 2 eggs with milk.
- Carefully hollow out 1 bagel with a small silver spoon. Place both bagel halves on a baking sheet.
- Fill both bagel halves with cheese and egg mixtures. Bake in the oven for 25 mins, or until the egg is cooked.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 52 grams, Fat 48 grams, Fiber 1 gram, Protein 59 grams, Sugar 9 grams
COOL MELON AND HOT BACON
Make and share this Cool Melon and Hot Bacon recipe from Food.com.
Provided by kelly in TO
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the melon in half, scoop out the seeds and cut the flesh into wedges.
- Slice the fruit from the skin then cut the flesh into thick cubes. Keep the pieces generously sized.
- Remove the rinds from the bacon. Grill the bacon - or fry it in a non-stick pan - until crisp, then drain on kitchen paper. Cut or break the bacon into pieces about 2 cm in length. Pull the leaves from the parsley and roughly chop.
- Dissolve the honey in the lemon juice, season with a few grinds of black pepper and beat in the olive oil with a fork or small whisk.
- Add the bacon and parsley to the melon. Pour over the dressing and gently toss, trying not to break up the melon. Divide between two plates and serve.
Nutrition Facts : Calories 527.4, Fat 47, SaturatedFat 10.3, Cholesterol 52.1, Sodium 1097.5, Carbohydrate 12.3, Fiber 2.6, Sugar 5.7, Protein 18.3
RANCH SALAD BOATS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 salad boats
Number Of Ingredients 13
Steps:
- Make the dressing: Combine the buttermilk, sour cream, mayonnaise, 2 tablespoons each chives and dill, the lemon juice and hot sauce in a blender. Blend until very smooth. Season with salt and pepper. Refrigerate until ready to use.
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- To serve, arrange the lettuce leaves on a platter and top with the tomatoes, radishes, cucumber and bacon. Season with salt and pepper. Drizzle most of the dressing over the salad and serve the remaining dressing on the side. Sprinkle with the remaining 1 tablespoon each chives and dill.
WATERMELON BOAT
"Wow!" is what folks will say when they dig into this lovely fruit salad piled high in an eye-catching watermelon boat. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 32-36 servings (about 2 cups dressing).
Number Of Ingredients 10
Steps:
- Combine lemon juice, sugar and flour in a saucepan; bring to a boil. Reduce heat to low. Stir 1/4 cup into eggs; return all to pan. Cook and stir for 15 minutes or until mixture coasts a spoon (do not boil). Cool. Fold in whipped cream; cover and chill until serving. , For watermelon boat, cut a thin slice from bottom of melon with a sharp knife to allow it to sit flat (see diagram at right). Mark a horizontal cutting line 2 in. above center of melon. With a long sharp knife, cut into melon along cutting line, making sure to cut all the way through. Gently pull off top section of rind. , Remove fruit from both sections and cut into cubes or balls; set aside. To cut decorative edge, place melon on its side. Position a 2-1/2-in. star cookie cutter against inside edge of melon, allowing only half of star to cut through rind (see diagram below). Use a mallet if necessary to help push cookie cutter through melon. , Insert a toothpick into flat edge of removed piece. Attach piece onto melon edge where last cut ends. Repeat cutting and attaching pieces until entire melon edge is completed. , In a large bowl, combine honeydew, cantaloupe, strawberries, grapes and watermelon; spoon into boat. Serve with dressing.
Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 36mg sodium, Carbohydrate 57g carbohydrate (52g sugars, Fiber 4g fiber), Protein 4g protein.
BACON AND EGG BOATS
Delicious breakfast foods baked right in our fabulous Mini Baguettes! Source: http://www.rhodesbread.com/recipes/view/2436
Provided by Rhodes Bake-N-Serv
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.
- Mix all ingredients except extra cheese and pour equally into each of the 4 baguettes (the egg will bake up and fill the shell).
- Bake at 350°F 20-25 minutes.
- Remove from oven and sprinkle more cheese on top of hot baguettes.
- Serve warm.
Nutrition Facts : Calories 354, Fat 15.5, SaturatedFat 5.7, Cholesterol 205.2, Sodium 536.4, Carbohydrate 37.4, Fiber 1.7, Sugar 2, Protein 16
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