Bacon And Egg Breakfast Stromboli Recipes

BACON AND EGG BREAKFAST STROMBOLI

Steps:

• Place oven rack in center of oven and preheat to 400˚F.
• Cook Bacon. Remove to paper-towel lined plate.
• Lightly flour work surface and unfold puff pastry sheet, rolling it out to a 14" x 14" square. Pinch seams created by folds to seal them together as you roll. Move dough often and dust sticky areas with flour.
• Arrange 4 bacon slices in 2 lines from left to right: one across the top, the other across the bottom, leaving 1" border. Between rows of bacon spread scrambled eggs running entire width of bacon lines, but not all the way to edge of dough. Scatter cheese over top.
• Beat remaining egg with water and brush around perimeter of dough.
• Begin rolling Stromboli by taking the longer side of dough and rolling it over filling. Pinch seam to seal. Place Stromboli on parchment lined baking sheet with seam side down. Tuck ends under to seal and brush entire roll with egg wash. Sprinkle dough with salt and pepper to taste.
• Bake for 25−30 minutes, or until crust is deep golden brown. Let sit for at least 5 minutes before slicing. Serve hot.

BACON CHEESE STROMBOLI

Steps:

• On a ungreased baking sheet, roll the dough into a 12-inch circle.
• On one half of dough, sprinkle cheeses and bacon to within 1/2 inch of edges.
• Fold dough over filling; pinch edges to seal.
• Bake at 425 for 9-11 minutes or until golden brown.
• Serve with salsa and sour cream.

BACON AND EGG BREAKFAST GRILLED CHEESE

Steps:

• See cooking notes below.
• Beat eggs, milk, salt and pepper in bowl until blended.
• Heat 1 teaspoon butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan, forming large soft curds. Continue cooking, pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
• Spread remaining 2 teaspoons butter evenly on one side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese and bacon. Cover with remaining bread, buttered side up.
• Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
• COOKING NOTES:.
• Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
• Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
• How long to beat is a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

BACON AND EGG BREAKFAST MUFFINS

Steps:

• Heat oven to 400 degrees. Lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.
• Combine flour, sugar, and dry mustard.
• Stir in cheese and make a well in the center of the ingredients.
• Whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened.
• Fill prepared muffin cups 1/3 full (half the batter will be used).
• Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.
• Top with remaining batter. Muffin cups should be about 2/3 full.
• Bake for 20 to 25 minutes or until muffins are lightly browned.
• Serve hot.