Skillet Baked Eggs With Bacon Alfredo Sauce Recipes

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BREAKFAST SKILLET



Breakfast Skillet image

Take breakfast favorites--eggs, bacon, and hash browns--add a kick with canned green chiles and you've got a winning scramble to start the day.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 6

3/4 lb bacon, cut into 1-inch pieces
3 cups refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
3 eggs
1 can (4.5 oz) Old El Paso™ green chiles, drained
3/4 cup shredded Cheddar cheese (3 oz)
1 medium tomato, chopped

Steps:

  • In 10-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat, stirring occasionally, until crisp. (Drain, reserving 2 tablespoons drippings and bacon in pan.)
  • Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
  • In small bowl, beat eggs and chiles with fork or wire whisk. Pour egg mixture evenly over potatoes. Reduce heat to low, cover and cook 8 to 10 minutes or until eggs are firm. Sprinkle with cheese and tomato; cover and cook 2 to 4 minutes or until cheese is melted.

Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 210 mg, Fiber 3 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 4 g, TransFat 0 g

ALFREDO SCRAMBLED EGG BAKE



Alfredo Scrambled Egg Bake image

Add a twist to brunch or supper with a biscuit-topped egg bake. Serve with a bowl of fresh berries or melon and warm breadsticks.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 6

Number Of Ingredients 10

1 cup Original Bisquick™ mix
1/4 teaspoon Italian seasoning
6 tablespoons cold butter or margarine
1 egg
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 jar (4.5 ounces) sliced mushrooms, drained
12 eggs, beaten
1/3 cup crumbled packaged precooked bacon (from 2.1-oz package)
3/4 cup Alfredo pasta sauce

Steps:

  • Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In small bowl, stir together Bisquick mix and Italian seasoning. Cut in 4 tablespoons of the butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Gently stir in 1 egg; set aside for topping.
  • In 12-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook onion, bell pepper and mushrooms in butter 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add beaten eggs. Cook, stirring occasionally, until eggs are set; remove from heat. Gently stir in bacon and Alfredo sauce. Spread in baking dish. Sprinkle with topping.
  • Bake uncovered about 15 minutes or until topping is golden brown.

Nutrition Facts : Calories 485, Carbohydrate 17 g, Cholesterol 520 mg, Fat 3, Fiber 1 g, Protein 19 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 770 mg

SKILLET BAKED EGGS WITH BACON ALFREDO SAUCE



Skillet Baked Eggs with Bacon Alfredo Sauce image

A creamy spinach Alfredo sauce is the base for this skillet-baked egg dish garnished with crispy bacon and served with golden toast.

Provided by Farmland

Categories     Breakfast Eggs

Time 35m

Yield 4

Number Of Ingredients 10

6 slices Farmland® Thick Cut Bacon, diced
2 ounces butter
2 cloves garlic, sliced
¼ cup all-purpose flour
1 cup heavy cream
1 cup fresh spinach
1 cup grated Parmesan cheese, divided
4 eggs
4 slices toasted sliced bread of choice, for dipping
Salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • Bacon Alfredo Sauce: Cook bacon in an oven-proof skillet over medium heat until well browned and crispy, about 10 minutes. Remove to paper towel-lined plate and reserve. Leave residual bacon fat in skillet.
  • To bacon fat, add butter and heat until just melted. Add garlic and cook an additional 2 minutes. Add flour to skillet, stir to combine, and cook for 2 more minutes.
  • Whisk in heavy cream and bring to slight simmer. Add in greens of choice (spinach or kale) and cook until just wilted. Stir in half of Parmesan cheese.
  • Gently crack eggs into bacon Alfredo sauce and sprinkle with remaining Parmesan cheese.
  • Bake until whites are just set, about 10 minutes. Season to taste and garnish with reserved cooked bacon. Serve with toasted bread.

Nutrition Facts : Calories 667.3 calories, Carbohydrate 22.2 g, Cholesterol 330.2 mg, Fat 54 g, Fiber 1 g, Protein 22.8 g, SaturatedFat 29.9 g, Sodium 1039.4 mg, Sugar 1.8 g

FLUFFY BAKED EGGS AND BACON



Fluffy Baked Eggs and Bacon image

When I was student teaching in Columbus, Ohio, some home economics students were always eager to share their creations with me...even their failures! This recipe was just one of their tasty successes, and it became a hit in my family.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1/2 pound sliced bacon, cut into 1-inch pieces
1/2 cup chopped onion
3 eggs
1-1/4 cups milk
1/2 cup biscuit/baking mix
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • In a skillet, cook bacon until almost crisp; add onion. Cook until bacon is crisp and onion is tender, stirring frequently. Drain. Transfer to a 1-1/2-qt. baking dish. , In a bowl, beat the eggs, milk, baking mix, salt and pepper until almost smooth. Slowly pour over bacon and onion. , Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese; let stand for 5 minutes before cutting.

Nutrition Facts :

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.

SKILLET BAKED EGGS WITH BACON ALFREDO SAUCE



Skillet Baked Eggs with Bacon Alfredo Sauce image

A creamy spinach Alfredo sauce is the base for this skillet-baked egg dish garnished with crispy bacon and served with golden toast.

Provided by Farmland

Categories     Breakfast Eggs

Time 35m

Yield 4

Number Of Ingredients 10

6 slices Farmland® Thick Cut Bacon, diced
2 ounces butter
2 cloves garlic, sliced
¼ cup all-purpose flour
1 cup heavy cream
1 cup fresh spinach
1 cup grated Parmesan cheese, divided
4 eggs
4 slices toasted sliced bread of choice, for dipping
Salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • Bacon Alfredo Sauce: Cook bacon in an oven-proof skillet over medium heat until well browned and crispy, about 10 minutes. Remove to paper towel-lined plate and reserve. Leave residual bacon fat in skillet.
  • To bacon fat, add butter and heat until just melted. Add garlic and cook an additional 2 minutes. Add flour to skillet, stir to combine, and cook for 2 more minutes.
  • Whisk in heavy cream and bring to slight simmer. Add in greens of choice (spinach or kale) and cook until just wilted. Stir in half of Parmesan cheese.
  • Gently crack eggs into bacon Alfredo sauce and sprinkle with remaining Parmesan cheese.
  • Bake until whites are just set, about 10 minutes. Season to taste and garnish with reserved cooked bacon. Serve with toasted bread.

Nutrition Facts : Calories 667.3 calories, Carbohydrate 22.2 g, Cholesterol 330.2 mg, Fat 54 g, Fiber 1 g, Protein 22.8 g, SaturatedFat 29.9 g, Sodium 1039.4 mg, Sugar 1.8 g

EGG, POTATO AND BACON 'SKILLET BAKE'



Egg, Potato and Bacon 'Skillet Bake' image

Satisfying the family at breakfast time is easy: Just serve this melty, bacon-sprinkled egg-and-potato bake. No skillet? No worries. This recipe uses a pie plate instead!

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 40m

Yield 6 servings

Number Of Ingredients 8

3 Tbsp. butter
2 cups ORE-IDA Potatoes O'Brien
6 Eggland's Best® Eggss
2 Tbsp. milk
1/4 tsp. black pepper
1/2 cup KRAFT Shredded Pepper Jack Cheese
1/2 cup KRAFT Shredded Cheddar Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Heat oven to 350°F.
  • Microwave butter in microwaveable 9-inch pie plate on HIGH 30 sec. or until melted. Add potatoes; stir gently to evenly coat potatoes with butter. Microwave 10 min.
  • Whisk eggs, milk and pepper in medium bowl until blended. Stir in pepper Jack cheese; spoon over potatoes.
  • Bake 20 min. or until knife inserted in center comes out clean. Sprinkle with cheddar; bake 3 to 5 min. or until melted. Sprinkle with bacon.

Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 215 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g

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