Bacon And Egg Squares Recipes

BACON AND EGG CRESCENT SQUARES

Steps:

• Preheat oven to 400°F. Open and unroll the crescents onto a parchment-lined baking sheet. Split each sheet of dough right down the middle, so you have a total of 4 large squares of dough. Pinch perforations together in each square to seal dough seams.
• Fold up the edges of the dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Sprinkle with a bit of Parmesan and a smidgen of salt and pepper.
• Place three slices of bacon across the eggs on each square. Sprinkle with remaining Parmesan cheese, and additional salt and pepper if desired.
• Bake in oven for 10-12 minutes, until the edges of the dough are golden brown and the eggs are cooked to your preference.
• Garnish with basil just before serving, and enjoy!

BACON SWISS SQUARES

Steps:

• In a large bowl, combine the biscuit mix and water. Turn onto a floured surface; knead 10 times. Roll into a 14x10-in. rectangle., Place on the bottom and 1/2 in. up the sides of a greased 13x9-in. baking dish. Arrange cheese over dough. Sprinkle with bacon. In a large bowl, whisk eggs, milk and onion powder; pour over bacon., Bake at 425° until a knife inserted in the center comes out clean, 15-18 minutes. Cut into squares; serve immediately.

BACON AND EGG SQUARES

Steps:

• Heat oven to 450ºF.
• Crumble hash browns into 15x10x1-inch pan sprayed with cooking spray; press gently to form even layer.
• Bake 15 to 20 min. or until golden brown. Meanwhile, whisk eggs, milk and sour cream in large bowl until blended; stir in half each of the cheese and bacon.
• Reduce oven temperature to 350ºF. Pour egg mixture over crust; bake 15 to 20 min. or until set. Remove from oven. Top with remaining bacon and cheese; sprinkle with onions. Let stand 5 min. before cutting to serve.

FRIED-EGG-AND-BACON PUFF PASTRY SQUARES

Steps:

• Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square. Prick pastry all over with a fork. Cut into thirds to yield three 4-inch-wide strips, then cut strips crosswise into thirds (you should have nine 4-inch squares). Transfer to a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Preheat oven to 425 degrees with rack in top position.
• Lightly beat 1 egg with water. Brush top of pastry squares with egg wash; place 2 pieces (1 slice) bacon on each square. Bake until pastry is puffed and golden brown and bacon is cooked through and crisp around edges, 15 to 18 minutes.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack 3 eggs into skillet, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes. Place 1 egg on top of each of 3 pastry squares, and season with salt and pepper. Transfer to a serving platter, and loosely cover with foil. In 2 more batches, cook remaining 6 eggs in remaining 2 tablespoons butter, transfer to pastry squares, and season. Garnish with chives, and serve immediately.