BACON-EGG-AND-CHEESE-STUFFED PANCAKES
We¿ve packed all the fixings for an entire bacon, sausage, egg and cheese sandwich into one stick-to-your ribs pancake! Top these hearty flapjacks with hot sauce, ketchup and a drizzle of maple syrup for the perfect spicy, salty and sweet bite.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings (12 pancakes)
Number Of Ingredients 13
Steps:
- Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
- Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
- Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
- Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
- Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.
SAVORY CREPES WITH MUSHROOM AND BACON FILLING
An easy crepes recipe with mushroom and bacon.
Categories Milk/Cream Mushroom Appetizer Sauté Bacon Parsley Simmer Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 crêpes, serving 6 as a lunch main course
Number Of Ingredients 17
Steps:
- Make crêpes:
- In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.
- Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
- Make filling:
- In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.
- Preheat oven to 200°F..
- In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
- Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.
TOMATO-LEEK-BACON TART
Steps:
- Preheat the oven to 450 degrees F.
- Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
- Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
- Lower the oven to 375 degrees F.
- Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
- Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
- Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.
BACON, EGG AND MAPLE GRILLED CHEESE
Unable to decide between breakfast and lunch? This sweet and smoky sandwich satisfies both cravings. To speed the process, heat and cook using two skillets at the same time.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.
- Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.
- Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.
- Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
TOMATO-LEEK-BACON TART
Steps:
- Preheat the oven to 450 degrees F.
- Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
- Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
- Lower the oven to 375 degrees F.
- Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
- Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
- Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.
LEEK, CHEESE & BACON TART
This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
- Flip the edges of the pastry over the filling. Bake for 20 mins until golden.
Nutrition Facts : Calories 637 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium
CHEESY LEEK & BACON PUFF
Cheesy leek & bacon puff, perfect for a buffet, by Merrilees Parker
Provided by Merrilees Parker
Categories Buffet, Lunch, Main course, Snack, Supper
Time 1h10m
Yield Serves 8-10 as part of a buffet
Number Of Ingredients 8
Steps:
- Heat 1 tbsp of the olive oil in a frying pan and fry the bacon for 3-4 mins until it begins to crisp. Tip onto a plate lined with kitchen paper. Add the remaining olive oil to the pan with the butter and allow to melt before adding the leeks and thyme. Season and cook for 3-4 mins until softened. Place in a bowl with the crisp bacon and cheese, and allow to cool.
- Whisk the egg in a small bowl with 1 tsp water, to make an egg wash. Cut one-third off the pastry and, on a lightly-fl oured surface, roll out to make a 15cm x 30cm rectangle, and place on a baking sheet. This will form the base of the tart. Pile the leek mixture in the middle of the base, leaving a 2cm surround. Roll the remaining pastry into a larger rectangle which will cover the leek mixture easily. Brush the edges of the pastry base with egg wash, then carefully lay over the larger rectangle and smooth the surface to get rid of any trapped air. Cut away excess pastry to form a tidy edge and glaze with egg wash. With the back of a fork, press to seal the edges. Chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. Brush the top of the pastry with more egg wash and season the top before baking. Cook for 10 mins, then reduce the heat to 180C/fan 160C/gas 4 and cook for 25-30 mins until puffed up and golden brown. Serve either hot or at room temperature.
- To make ahead, freeze at end of stage 2 for up to a month, or refrigerate for up to a day.
Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 2 milligram of sodium
LEEKS WITH BACON & MUSHROOMS
A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast
Provided by Good Food team
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.
Nutrition Facts : Calories 165 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
BAKED EGGS WITH BACON, CHEESE, AND HERBS
Serve eggs in individual ramekins for a lovely breakfast party with this recipe from "Martha's Entertaining."
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Cook bacon in a medium saute pan over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Drain on a paper towel-lined plate. In a small bowl, combine chives and parsley.
- Butter six 8-ounce ramekins, and add bacon to each, dividing evenly. Crack two eggs into each ramekin, being careful not to break the yolks. Place ramekins in a roasting pan, and pour in enough steaming hot water to reach halfway up the sides of ramekins. Cover pan tightly with foil; bake 20 minutes.
- Carefully remove pan from oven. Dividing evenly, sprinkle two ramekins carefully with goat cheese; sprinkle another two ramekins with fontina. Top each of remaining two ramekins with 1 tablespoon mixed herbs. Cover pan again and continue baking for another 10 minutes. Remove pan from oven.
- Using tongs, carefully remove ramekins from water bath. Season eggs with salt and pepper, and serve immediately.
BACON, EGG, AND CHEESE-STUFFED LOAF
Slices of this hearty bacon- and egg-stuffed loaf are perfect for game day brunches. It's also a tasty variation to add to your breakfast-for-dinner rotation.
Provided by Jill Lightner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
- Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
- Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 66.2 g, Cholesterol 178.6 mg, Fat 16.4 g, Fiber 3.1 g, Protein 27.1 g, SaturatedFat 8.2 g, Sodium 1098 mg, Sugar 4.4 g
More about "bacon egg and cheese stuffed crepes with leeks and tomato recipes"
BACON LEEK PASTA - JO COOKS
From jocooks.com
SAVORY CREPES - I HEART NAPTIME
From iheartnaptime.net
BACON, EGG, AND CHEESE-STUFFED CRêPES - RTE.IE
From rte.ie
BACON, EGG AND CHEESE STUFFED CREPES WITH LEEKS AND TOMATO
From recipenet.org
BACON, EGG AND CHEESE STUFFED CREPES WITH LEEKS AND TOMATO
From recipenode.com
25 MEALS TO MAKE WITH LEFTOVER HAM - YAHOO.COM
From yahoo.com
10 BEST BACON CREPE RECIPES | YUMMLY
From yummly.com
RECIPE: BACON, EGG AND CHEESE STUFFED CREPES WITH LEEKS AND …
From bersamawisata.com
10 BEST BACON CREPE RECIPES | YUMMLY
From yummly.com
BACON EGG AND CHEESE STUFFED CREPES WITH LEEKS AND …
From tfrecipes.com
7 EASY & DELICIOUS KETO LUNCH IDEAS – DR. KELLYANN
From drkellyann.com
BACON, EGG, AND CHEESE CREPES RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
EGGS NOT REQUIRED: 14 VEGAN RECIPES FOR EASTER BRUNCH
From vegnews.com
RECIPE FOR BACON, EGG AND CHEESE STUFFED CREPES WITH LEEKS AND …
From marliave.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love