Bacon And Egg Casserole Recipes

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

CHEDDAR, BACON, AND EGG CASSEROLE

Steps:

• Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish.
• Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
• Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.

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.

BACON & EGG CASSEROLE

Steps:

• Grease a 9x13 glass baking dish and set aside.
• Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
• Cube the bread into 3/4 inch pieces and set aside.
• In a large bowl, beat the eggs.
• Add the milk, mustard powder, salt, and blend well.
• Stir in the bacon, cheese, and bread cubes.
• Stir well to combine.
• Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
• Preheat oven to 350°F and bake for one hour.

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.

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Or use the ready made bacon that takes about 40 seconds in the microwave to cook.
• In a large bowl, beat eggs. Add milk, cheese, sour cream, salt and pepper.
• Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
• Crumble bacon and sprinkle on top.
• Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

BACON AND EGG CASSEROLE

Steps:

• Preheat oven to 350°F. If using 14-oz. package of puff with 1 sheet of pastry, roll pastry to a 18x13" rectangle on a lightly floured surface. Cut in half crosswise; reserve remaining piece for another use. If using 17-oz. package with 2 sheets of pastry, roll 1 sheet to a 13x9" rectangle on a lightly floured surface; reserve remaining sheet for another use. Cut pastry lengthwise parallel to 13" side into 14 (1/2"-wide) strips. Transfer strips to a parchment-lined rimmed baking sheet and chill while assembling casserole.
• Bring a medium pot of water to a boil. Add 6 eggs, cover, and cook 7 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel eggs.
• Meanwhile, working in batches, cook bacon in a large skillet over medium heat, turning occasionally, until crisp, 10-12 minutes. Transfer bacon to paper towels, then transfer bacon fat to a small bowl. Let bacon cool, then coarsely chop.
• Heat 2 tsp. bacon fat in same skillet over medium. Add onion and cook, stirring occasionally, until onion softens and turns translucent, 5-7 minutes.
• Grease a 13x9" pan with 1 Tbsp. bacon fat; discard remaining fat or reserve for another use.
• Whisk 8 eggs in a large bowl. Add cheese, salt, pepper, nutmeg, and 2 cups cream and whisk to combine. Add potato, spinach, onion, and chopped bacon and stir to combine. Pour into prepared pan. Cut cooked eggs in half lengthwise and arrange over filling, then press down so top edge of egg is even with top of filling.
• Arrange chilled dough strips lengthwise 1" apart on the diagonal, trimming to fit flush against edge of pan; use trimmed dough on shorter sides. Lay more strips over arranged strips going the other direction, creating a lattice-like (but not woven) design. Brush dough with remaining 1 Tbsp. cream with a small pastry brush.
• Bake casserole, rotating pan halfway through, until pastry is deep golden brown and cooked through, 50-55 minutes. Let cool 15 minutes before serving.
• Do Ahead
• Pastry strips can be cut 1 day ahead; arrange on rimmed baking sheet, cover with plastic wrap, and chill. Filling can be made 1 day ahead; cover and chill. Baked casserole can be made 1 day ahead; wrap tightly in plastic and chill. Reheat in a 350°F oven until warmed through, about 20 minutes.

BACON AND EGG CASSEROLE

Steps:

• Scramble the eggs with 3/4 cup half and half in large buttered skillet over medium heat.
• Layer the eggs, bacon, and cheese in a buttered 9x13" baking dish.
• Combine the soup and 2/3 cup half and half in a bowl and beat until well mixed.
• Pour the soup mixture evenly over the cheese layer.
• Bake at 325 to 350 for 40 minutes.
• Remove from oven.
• Let stand for 5 minutes before serving.

BACON AND EGG CASSEROLE

Steps:

• In a medium saucepan, melt butter and blend in flour Gradually add cream and milk. Cook, stirring constantly, until thick. Add thyme, basil and cheese, stir until cheese is melted. In a greased 13 x 9 x 2 inch casserole dish. Layer six eggs and 1/3 each bacon, parsley and cheese mixture. Repeat 2 more layers. Sprinkle bread crumbs over top. Bake, uncovered at 350 degrees for 30 minutes.
• This casserole can be assembled the day before and refrigerated until baking.

BACON AND EGG CASSEROLE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll pastry to 10-inch square (trim the edges with a paring knife). Fit the pastry into an 8-inch square baking pan, folding corners to fit. Prick bottom of dough with a fork.
• Heat a large skillet over medium-high heat. Add bacon; cook, stirring occasionally, until pieces start to brown, 4 to 5 minutes. Add onions; cook, stirring occasionally, until bacon is crisp and onions are lightly browned, 5 to 7 minutes. With a slotted spoon, transfer mixture to a plate; let cool slightly.
• Scatter onion mixture over pastry. In a small bowl, whisk eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour egg mixture into pastry shell. Sprinkle Gruyere over top. Bake until filling is set and top is golden brown, about 40 minutes.