Bacon Asparagus Baked Eggs Recipes

FRIED ASPARAGUS WITH BACON

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

BACON AND ASPARAGUS FRITTATA

Steps:

• In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.

BACON & ASPARAGUS BAKED EGGS RECIPE

Steps:

• Heat oven to 350ºF.
• Arrange bread in single layer on bottom of 13x9-inch baking pan sprayed with cooking spray; top with bacon, vegetables and 1/2 cup cheddar.
• Whisk eggs and ground pepper in medium bowl until blended. Stir in cottage cheese; pour over ingredients in pan.
• Bake 25 min. or until center is set and no visible liquid remains. Top with remaining cheddar; bake 5 min. or until melted. Let stand 10 min. before serving.

BACON-WRAPPED ASPARAGUS

Steps:

• Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. , Grill, uncovered, over medium heat until bacon is crisp, 4-6 minutes on each side. Discard toothpicks.

BACON, EGG AND ASPARAGUS PIE

Steps:

• Roll out pastry on a lightly floured board to 2mm thickness.
• Line a 20cm square cake tin with the pastry, slashing and sealing on corners to make pastry fit.
• Re-roll remaining pastry for the top.
• Break eggs into pastry.
• Prick yolks.
• Chop bacon roughly.
• Add to pastry shell.
• Slice tomatoes and lay over egg mixture.
• Drain asparagus and arrange spears over tomato.
• Grind over black pepper.
• Place pastry top over pie.
• Trim edges and crimp to seal.
• Cut 2 holes in top of pastry.
• Bake at 200C degrees for 30-40 minutes or until pastry is golden and filling is set.
• Serve hot or cold.

BACON-WRAPPED ASPARAGUS

Steps:

• Heat oven to 425°F. Line 18x13-inch rimmed pan with foil. Place large rack in pan; spray rack and foil with cooking spray.
• In large shallow bowl or pie plate, mix melted butter and pepper flakes. Add asparagus; toss thoroughly to coat. Divide asparagus evenly into 8 bundles. Wrap each bundle in one slice of bacon. Do not overlap the bacon. If desired, secure each bundle with 2 toothpicks; place toothpick-side down on rack. Drizzle with any remaining butter mixture.
• Bake 30 to 36 minutes, turning once, until asparagus is tender and bacon is cooked through. Serve with lemon wedges.

OVERNIGHT ASPARAGUS AND EGG BAKE

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.