COUNTRY-STYLE SCRAMBLED EGGS
Steps:
- In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.
Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
GOAT CHEESE, BACON, AND SCRAMBLED EGG BRUNCH WRAP
We love scrambled egg sandwiches and I'm always putting new combos together. This one's flavor profile is perfect for brunch. It's sweet, savory, salty, tart, and fresh. You can make one or a bunch.
Provided by FrackFamily5 CA->CT
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
- While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
- Heat tortilla in a microwave until soft and pliable, about 15 seconds.
- Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 21.9 g, Cholesterol 224.6 mg, Fat 27.5 g, Fiber 2.1 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 1131.5 mg, Sugar 2.2 g
POTATO, BACON AND EGG SCRAMBLE
Dinner ready in 20 minutes! Enjoy this hearty egg scramble made with potato and bacon - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
- Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
- In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.
Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
BACON, EGG, AND CHEESE STRATA
Eggs combine with cheese, bacon, and bread to become a fluffy cheese strata that no one can resist! This is an easy recipe for guys who want to surprise that special someone with breakfast in bed!
Provided by Serenity
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 9h30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 630.8 calories, Carbohydrate 36.8 g, Cholesterol 457.1 mg, Fat 39.2 g, Fiber 1.6 g, Protein 32.8 g, SaturatedFat 19.7 g, Sodium 1018.8 mg, Sugar 4 g
BACON, EGG, AND CHEESE BREAKFAST BOMBS
Cinnamon roll dough is stuffed with crispy bacon, scrambled eggs, and Cheddar cheese to make these family-friendly breakfast bombs.
Provided by Julie Hubert
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 1h13m
Yield 5
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
- Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
- Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
- Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
- Place rolls seam-side down in the prepared pie plate.
- Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
- Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.
Nutrition Facts : Calories 621.9 calories, Carbohydrate 52.3 g, Cholesterol 212.6 mg, Fat 37.4 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 17.1 g, Sodium 1221.7 mg, Sugar 0.5 g
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
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.
BACON AND CHEESE SCRAMBLED EGGS FOR 1
Make and share this Bacon and Cheese Scrambled Eggs for 1 recipe from Food.com.
Provided by kkington
Categories Breakfast
Time 8m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 3
Steps:
- Crack and beat the egg(s).
- Add in bacon and cheese, as much as you'd like.
- Spray skillet with non-stick cooking spray.
- Cook eggs just as you would regular scrambled eggs.
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