Vincents Country Bacon And Eggs Recipes

VINCENT'S COUNTRY BACON AND EGGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). If using a countertop induction oven, preheat to 390 degrees F (199 degrees C) or use the "Combo 2" setting.
• Line a baking sheet with aluminum foil; arrange bacon slices on top.
• Bake in the preheated oven until bacon is partially cooked through but not crispy, about 10 minutes in the conventional oven and 6 to 7 minutes in the countertop induction oven.
• Reduce oven temperature to 375 degrees F (190 degrees C), or reduce countertop induction oven temperature to 325 degrees F (163 degrees C).
• Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add spinach; season with salt and pepper. Cook and stir until spinach turns dark green, 3 to 5 minutes. Remove from heat.
• Cut four 2-inch holes 3/4 of the way through each loaf, evenly spaced apart, using a small serrated knife. Remove bread cutouts with your fingers; discard or set aside for another use.
• Press 1 tablespoon of the spinach mixture into the bottom of each hole. Line each hole with 1 slice of bacon.
• Crack 1 egg into each hole; top with 1 tablespoon half-and-half. Season with salt and pepper. Sprinkle 1 tablespoon Parmesan cheese over half-and-half. Transfer loaves to a baking sheet.
• Bake in the preheated oven until eggs are set, about 15 minutes.

VINCENT'S COUNTRY BACON AND EGGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat to 390 degrees F (199 degrees C) or use the "Combo 2" setting.) Line a baking sheet with aluminum foil; arrange bacon slices on top.
• Bake in the preheated oven until bacon is partially cooked through but not crispy, about 10 minutes in the conventional oven and 6 to 7 minutes in the countertop induction oven.
• Reduce oven temperature to 375 degrees F (190 degrees C); reduce countertop induction oven temperature to 325 degrees F (163 degrees C).
• Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add spinach; season with salt and pepper. Cook and stir until spinach turns dark green, 3 to 5 minutes. Remove from heat.
• Cut four 2-inch holes 3/4 of the way through each loaf, evenly spaced apart, using a small serrated knife. Remove bread cutouts with your fingers; discard or set aside for another use.
• Press 1 tablespoon of the spinach mixture into the bottom of each hole. Line each hole with 1 slice of bacon. Crack 1 egg into each hole; top with 1 tablespoon half-and-half. Season with salt and pepper. Sprinkle 1 tablespoon Parmesan cheese over half-and-half. Transfer loaves to a baking sheet.
• Bake in the preheated oven until eggs are set, about 15 minutes.

SWISS CANADIAN BACON AND EGGS

Steps:

• Preheat broiler.
• Whisk eggs, milk, salt and pepper together in a medium bowl until well blended. Reserve 2 tablespoons of green onions and stir the rest into egg mixture.
• Spray a 12 inch ovenproof skillet with cooking spray. Heat over medium-low heat until hot.
• Add egg mixture. Cover and cook for 14 minutes or until almost set.
• Arrange Canadian bacon in pinwheel on top of egg mixture. Sprinkle with cheese.
• Broil for 2 minutes or until cheese is bubbly.
• Top off with 2 tablespoons of green onions. Cut and serve!

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE

Steps:

• Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
• Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
• Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.