Potato Bacon Flan Recipes

LOADED BACON & POTATO QUICHE

Steps:

• Preheat oven to 350 degrees F
• In a deep pie pan, roll out pie crust to cover pan with 1/4 inch excess, rolled down to form an edge.
• In a skillet brown bacon to desired doneness, drain on paper towels reserving 1-2 tablespoons grease.
• Add potatoes to bacon grease, brown on all sides add onions, salt & pepper to taste and cayenne pepper (optional).
• Layer potato/onion mixture then meat, parsley, cheese into pie plate, spread evenly to make sure all surface is even.
• Whisk eggs with milk or half-n-half, pour over mixture, tilting pan, if necessary, to fill all space.
• Place pie in preheated oven, bake for 30 to 45 minutes or until eggs are set and cheese is golden brown.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

POTATO & BACON QUICHE

Steps:

• Heat oven to 400ºF.
• Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
• Layer potatoes, bacon and cheese in crust.
• Whisk remaining ingredients until blended; pour over ingredients in crust.
• Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

BACON POTATO BAKE

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

POTATO BACON CASSEROLE

Steps:

• In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers., In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean.

BACON-FRIED BREAKFAST POTATOES

Steps:

• Cut potatoes in half lengthwise and then slice into 1/8-inch half moons. Place slices in a bowl of ice water to prevent them from browning while you cook the bacon.
• Cook bacon in a cast iron skillet over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease in the skillet.
• Drain potatoes and pat dry with a paper towel. Sprinkle with Cajun seasoning and garlic powder and toss to coat.
• Add potatoes to the bacon grease and cook over medium-low hear, stirring occasionally to make sure they aren't burning, until nicely browned with crispy edges and soft insides, 30 to 35 minutes. Cover the pan as needed to speed up the process.
• Remove potatoes from the pan. Drizzle with ranch dressing and garnish with bacon crumbles.

POTATO AND BACON CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
• Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
• Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.

CRUSTLESS BACON AND POTATO QUICHE

Steps:

• Preheat oven to 350^. Spray 11x7 glass baking dish w/cooking spray. In baking dish, layer potatoes.
• In medium bowl, beat eggs, cottage cheese, oregano, and garlic powder w/wire whisk until well blended. Add green peppers, mushrooms, cooked bacon, and onions (withhold a few tablespoons of the green chives to sprinkle on top after baking).
• Pour egg mixture over the top of the hashbrowns. Top with shredded cheese. Bake for 30 minutes, or until knife inserted in center comes out clean. Top with the remaining chives and tomatoes, if desired. Let stand 5-10 minutes before cutting.

POTATO BACON QUICHE

Steps:

• 1. Heat oven to 400°. 2. Coat muffin cups with cooking spray. 3. Mix together potatoes and Parmesan cheese. Divide into 12 balls and roll in cornflakes. Press into muffin cups. 4. Divide bacon and onion among crusts. 5. Whisk together eggs, half and half, salt and pepper. Pour evenly into cups. 6. Bake for 10 to 15 minutes or until egg is set.

POTATO & BACON FLAN

Steps:

• Liberally butter a 9 inch non stick baking dish& line the bottom with parchment paper.
• Butter the parchment also.
• Place potatoes in salted water, bring to a boil& cook until tender- about 8 minutes.
• Drain& set aside.
• Cook the bacon in a saute pan over medium high heat until browned- or under the broiler (my preference).
• Blot excess fat from bacon with a paper towel, cut into 1 inch pieces& set aside.
• Cook the onions in a small amount of bacon fat until they begin to brown, about 5 minutes.
• Add to the bacon pieces& stir the mixture.
• Evenly layer 1/3 of the potatoes in the prepared baking dish.
• Season with salt& pepper.
• Scatter 1/2 the bacon/onion mixture& 1/2 the cheese on top.
• Repeat these layers and finish with the last 1/3 of the potatoes.
• Season to taste and dot with a few pieces of butter.
• Bake in a preheated 375F oven for 30 minutes or until starting to turn golden brown.
• Remove from the oven& let rest for 5 minutes.
• Cover with a piece of foil or parchment and, using your hand, gently compress the pie so it will hold together better.
• Run a thin spatula or knife around the edges& a little of the pan bottom to loosen the potatoes from the edge.
• Invert onto a serving platter, gently remove the parchment and cut into wedges or slices.