Bacon Egg And Cheese Toast Bowls Recipes

BACON, EGG AND CHEESE TOAST CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
• Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
• Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
• Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
• In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
• Divide the cheese among the puff pastry cups, followed by the egg mixture.
• Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
• Sprinkle the egg cups with the chives and serve immediately.

QUICK AND EASY BACON, EGG AND CHEESE

Steps:

• Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
• Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
• Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

BACON, EGG, AND TOAST CUPS

Steps:

• Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
• In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

BACON, EGG AND CHEESE TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside.
• Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella.
• Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce.
• On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
• Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven.
• Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl.

BACON, EGG, AND CHEESE BAKED FRENCH TOAST

Steps:

• Spread bread on a rimmed baking sheet and let dry out, 4 to 6 hours. Preheat oven to 375°F. Toss tomatoes with oil; season with salt and pepper. Spread on one side of a parchment-lined 12 1/2-by-9 1/2-inch rimmed baking sheet (quarter sheet pan). On other side, arrange bacon in as close to a single layer as possible (it's okay if slices overlap slightly).
• Roast until tomatoes are wrinkled and beginning to soften and bacon is about three-quarters cooked, 20 to 25 minutes. Remove from oven; transfer tomatoes and bacon to a plate. Discard fat and remove parchment. Wash sheet, then brush with oil or butter.
• In a bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip bread slices one at a time in egg mixture, turning to coat, then arrange on sheet in shingled, overlapping layers (we arranged ours in three rows of four).
• Pour remaining egg mixture evenly over top (it will pool on top and sink through to bottom, but will be absorbed as it sits). Sprinkle with parsley and cheese, then top with bacon and tomatoes. Refrigerate, covered, at least 1 hour and up to 24 hours.
• Preheat oven to 375°F. Bake French toast, uncovered, 15 minutes, then reduce temperature to 350° and continue baking until puffed and cooked through, 20 to 25 minutes more. Let cool slightly before serving.

BACON, EGG, AND TOMATO TOAST

Steps:

• Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2-4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
• Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.

BACON, EGG, AND CHEESE STRATA

Steps:

• Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 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.