Bacon Egg And Cheese Braid Recipes

BACON-AND-EGG BRAID

Steps:

• Heat oven to 375°F. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook onion in bacon drippings over medium heat 2 minutes or until tender.
• In medium bowl, beat eggs, mayonnaise, pepper sauce, salt and pepper with whisk until well blended. Add egg mixture to skillet; cook 4 minutes, stirring occasionally, until set.
• On ungreased cookie sheet, unroll dough and press into 12x9-inch rectangle. Spoon eggs down center of dough to within 1 1/2 inches of each short side. Place bacon over eggs; sprinkle with cheese.
• With sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/4 inch of filling. Bring ends over filling, then alternately cross strips over filling.
• Bake 22 to 24 minutes or until golden brown and no longer doughy. Cut crosswise into slices. Serve warm.

BACON, EGG AND CHEESE BRAID

Steps:

• Heat oven to 400°F.
• In 10-inch nonstick skillet, cook bacon until crisp. Remove bacon from skillet to paper towel. Reserve 1 tablespoon bacon drippings in pan.
• In medium bowl, beat eggs, salt and pepper. Add eggs to skillet; cook over medium-high heat, stirring occasionally, until eggs are set but moist. Remove from heat. Stir in 3 tablespoons of the green onions and the bell pepper until well mixed. Set aside.
• Place Bisquick™ mix in large bowl. Using pastry blender or fork, cut in cream cheese and butter until crumbly. Stir in milk until dough forms. Place dough on work surface sprinkled with Bisquick™ mix; roll to coat. Knead 8 to 10 times.
• Using rolling pin, roll dough into 12x10-inch rectangle. Carefully transfer to large ungreased cookie sheet. Spoon egg mixture in 4-inch strip down center of dough. Top with 1/2 cup of the bacon and 1 cup of the cheese. With sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/4 inch of filling. Fold strips over filling to within 1/2 inch of center, overlapping strips.
• Bake 15 to 20 minutes or until golden brown. Sprinkle with remaining bacon and 1 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Sprinkle with remaining 1 tablespoon green onions. Cool 5 minutes before serving.

BACON, EGG AND CHEESE SANDWICH

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.