SPICY EGG BAKE
We've added hot sauce to this egg, spinach and bacon bake for a little kick to your weekend brunch!
Provided by By Angie McGowan
Categories Breakfast
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
- In small bowl, mix Hot Sauce Remoulade ingredients; set aside.
- In 10-inch skillet, cook bacon over medium-low heat until fat has rendered (melted). Add mushrooms, onion and bell pepper. Increase heat to medium; cook until mushrooms are tender.
- In large bowl, beat Bisquick mix, milk and eggs with whisk. Add 1 teaspoon hot sauce, the chopped spinach, and cooked bacon and vegetables. Beat well with whisk; pour into baking dish.
- Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve drizzled with hot sauce remoulade.
Nutrition Facts : ServingSize 1 Serving
SPICY EGG BAKE
This family favorite makes a wonderful brunch dish served with muffins and fresh fruit. It's also a great way to use up extra taco meat. Adjust the heat by choosing a hotter or milder salsa. -Michelle Jibben, Springfield, Minnesota
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations; set aside., In a small bowl, whisk eggs and water. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are almost set. Remove from the heat., Sprinkle taco meat over dough. Layer with eggs, cheeses and salsa. Bake, uncovered, at 375° until bubbly and cheese is melted, 14-16 minutes.
Nutrition Facts : Calories 481 calories, Fat 32g fat (14g saturated fat), Cholesterol 327mg cholesterol, Sodium 981mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
SPICY EGGS IN PURGATORY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F.
- In a 12-inch cast-iron skillet, heat the olive oil over medium heat. Add the sausage and begin to brown, stirring to break into small pieces, about 4 minutes. Add the fennel and onion and raise the heat to high; continue to cook until the vegetables are softened, about 5 minutes. Add the anchovy, paprika, garlic and a pinch of pepperoncini and cook for 1 more minute. Add the wine and deglaze. Add the tomatoes and bring to a simmer. Allow to simmer and reduce, 10 to 15 minutes. Stir in the capers and half the parsley. Lower the heat.
- Make 4 wells in the mixture, then place an egg into each. Sprinkle the whole dish with salt and pepper. Bake 8 to 12 minutes, depending on how you prefer your eggs. Garnish with the remaining pinch pepperoncini, the habanero if using, the remaining parsley and pecorino. Serve warm with the garlic-rubbed baguette, if using.
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
HEARTY BREAKFAST EGG BAKE
I always fix this casserole ahead of time when overnight guests are visiting so I have more time to spend with them. Then I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. This dish also reheats well. -Pamela Norris, Fenton, Missouri
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 427 calories, Fat 32g fat (15g saturated fat), Cholesterol 281mg cholesterol, Sodium 887mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
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