Spanish Breakfast Casserole With Eggs And Bacon Recipes

CHEESY BACON AND EGG BRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
• Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
• Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
• Bake 40 to 50 minutes or until center is set and top is golden brown.

SPANISH BREAKFAST CASSEROLE WITH EGGS AND BACON

Steps:

• Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15-20 minutes. Let cool.
• Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
• Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4-6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7-10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1-2 minutes.
• Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
• Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35-45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10-12 minutes. Let cool 10 minutes, then top with parsley.

SPANISH EGG CASSEROLE

Steps:

• Cook Noodles in lightly salted water until tender.
• Drain and spray with cold water.
• In large pan sauté onions and peppers in 3 Tblsp Butter - about 5 minutes.
• Add tomatoes and simmer 10 minutes.
• Add cheese, green peppers and sliced olives.
• In separate bowl, melt butter and blend in flour and salt.
• Stir butter/flour mixture in tomato mixture and cook until thick.
• Place half the cooked noodles in bottom of 2-qt.
• Casserole; slice 3 eggs and place on top of noodles; top with half the mixture.
• Repeat layers.
• Bake in pre-heated 350° oven for 25-30 minutes.
• Let cool 10 minutes before serving.

SPANISH-STYLE BREAKFAST BAKE

Steps:

• In a large bowl, combine the rice, 1-1/2 cups cheese, 1/2 cup bacon, tomato sauce and chili sauce. Pat firmly into a greased 13x9-in. baking dish. , Using the back of a spoon, make twelve 2-in. wells in the rice mixture. Cover and bake at 350° for 25 minutes., Remove from the oven; break an egg into each well. Press a green pepper ring around each egg. , Cover and bake for another 30-35 minutes or until eggs reach desired doneness. Sprinkle with remaining cheese and bacon; cover and let stand 5-10 minutes or until cheese melts.

BACON AND EGGS CASSEROLE

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.

MEXICAN-INSPIRED BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a square baking pan with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Whisk eggs and milk together in a bowl. Mix in bell peppers, onion, cilantro, salt, and pepper.
• Arrange croutons in the bottom of the prepared pan. Layer with chopped bacon, then pepper Jack, Cheddar, and Swiss cheeses. Pour the egg mixture over the top.
• Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let sit for 20 minutes before serving.

SPANISH BREAKFAST CASSEROLE WITH EGGS AND BACON

Steps:

• Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15-20 minutes. Let cool.
• Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
• Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4-6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7-10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1-2 minutes.
• Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
• Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35-45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10-12 minutes. Let cool 10 minutes, then top with parsley.

NEW MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
• Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
• Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
• Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.

SPANISH COMFORT FOOD (EGG & SAUSAGE CASSEROLE)

Steps:

• Preheat oven to 375°F
• Saute the onion & garlic in the vegetable oil until the Onion is translucent and the garlic is aromatic apprx 5 minutes
• Add peppers & celery, cook a further 2 minutes
• Add tomato sauce, sausage, potatoes & lemon juice
• Sprinkle in the Paprika
• Add drained peas & carrots & wine
• Bring to a simmer
• Transfer to a casserole dish with a lid
• You may now continue to finish the dish or refrigerate it until 1 hour before serving bringing it to room temperature before placing it in the oven, If you have made this as a "do-ahead" allow 30 minutes at 375F to heat it to simmering
• If you are continuing with the recipe without "doing ahead" place the casserole in the 375F oven and bring the contents to a bubbling simmer 5-10 minutes
• Make a depression for each egg, crack in the eggs, cover and place back in the oven
• Cook for apprx 10-15 minutes or until the eggs are done to your liking
• Have one or two eggs on top of the sausage/vegetable mixture on each plate or bring the whole caaserole to the table