BACON EGG AND CHEESE BREAKFAST CASSEROLE
Try this easy Bacon Egg and Cheese Breakfast Casserole. You can make it the night before or in the morning. Bacon Egg and Cheese Casserole freezes great!
Provided by Eating on a Dime
Categories Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- Fry bacon in skillet. Remove and pour out grease. Once bacon is cooled, crumble into small pieces.
- In the same pan, saute onion and green pepper until tender (this adds some nice bacon-y flavor to your onions and peppers).
- In a large bowl, combine eggs, milk, hash browns, cheese, salt and pepper. Add in crumbled bacon, onions and peppers.
- Pour mixture into greased 13x9 pan.
- Bake at 350 F (177 C) for 35-45 minutes or until cooked thoroughly.
- If you are baking in the morning, simply cover with foil once you add egg mixture to pan. Refrigerate until ready to bake.
Nutrition Facts : Calories 429 kcal, Carbohydrate 17 g, Protein 22 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 371 mg, Sodium 913 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
25 WAYS TO COOK BACON AND EGGS
Try these simple bacon and egg recipes for breakfasts and more! From salad to breakfast casserole to quiche, these tasty dishes are sure to please.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bacon and egg recipe in 30 minutes or less!
Nutrition Facts :
QUICK AND EASY BACON, EGG AND CHEESE
Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 7
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.
CHEDDAR, BACON, AND EGG CASSEROLE
Combine Cheddar cheese, bacon, and eggs together in this overnight egg casserole that everyone will love for breakfast or brunch.
Provided by CRITE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h5m
Yield 6
Number Of Ingredients 7
Steps:
- Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish.
- Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
- Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 8.2 g, Cholesterol 132.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 13.8 g, SaturatedFat 8.9 g, Sodium 343.7 mg, Sugar 0.4 g
BACON AND HASH BROWN EGG BAKE
You know what they say, planning makes perfection! This breakfast casserole with bacon and hash browns is the perfect make-ahead brunch that everyone will reach for. It's got all your favorite breakfast flavors blended in one amazing dish to kickstart your day. If you want to do it right, serve this breakfast casserole on the weekend when you can enjoy it without a rush...because the best brunches should bring family together. Breakfast everyone?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h40m
Yield 12
Number Of Ingredients 11
Steps:
- In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
- Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 265 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g
BAKED EGGS WITH CHEDDAR AND BACON
"These little treats are super-easy to make and perfect for a special breakfast. They're also very nice for a casual dinner. The smoky cheese and bacon elevate eggs to another level!" Catherine Wilkinson - Dewey, Arizona
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Coat four 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine cheese, parsley, salt and pepper; sprinkle over tops., Bake, uncovered, 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.
Nutrition Facts : Calories 107 calories, Fat 7g fat (3g saturated fat), Cholesterol 219mg cholesterol, Sodium 319mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
MAKE-AHEAD BACON AND EGG BREAKFAST CASSEROLE
Steps:
- Gather the ingredients.
- Place the bread in a lightly greased 8-inch-square baking dish; set aside.
- In a bowl, whisk the eggs with the milk, dry mustard, and dried minced onion.
- Pour the mixture over the bread.
- Sprinkle bacon over casserole.
- Cover the casserole and refrigerate it until ready to bake.
- Remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes. Preheat oven to 350 F.
- Cover the casserole with foil and bake in the oven for 25 minutes.
- Uncover, sprinkle with shredded cheddar cheese and bake an additional 5 to 10 minutes, or until the eggs are set. To test whether it is done, insert an instant-read thermometer in the center of the casserole. Eggs should be cooked to a minimum of 160 F for food safety.
- Let the breakfast casserole stand for 5 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 394 kcal, Carbohydrate 19 g, Cholesterol 238 mg, Fiber 1 g, Protein 25 g, SaturatedFat 10 g, Sodium 809 mg, Sugar 4 g, Fat 24 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g
SUPER EASY EGG CASSEROLE
Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.
Provided by 5MOM
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
- Bake in the preheated oven until eggs are set, 20 to 25 minutes.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 9.3 g, Cholesterol 324.7 mg, Fat 23.2 g, Fiber 0.7 g, Protein 23.2 g, SaturatedFat 10.4 g, Sodium 728.3 mg, Sugar 2.4 g
EGG BAKE WITH SAUSAGE, BACON, AND VEGGIES
Egg bake with sausage, bacon, oregano, tomato, and peppers.
Provided by Brenda
Categories Breakfast Eggs
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Meanwhile, heat oil in another skillet over medium heat. Add spinach and saute until just wilted, about 2 minutes. Remove from heat.
- Transfer spinach to the prepared baking pan; sprinkle in bell pepper, tomato, and onion. Add 1/2 of the Cheddar cheese. Sprinkle in sausage and bacon bits. Sprinkle with remaining cheese.
- Mix eggs, oregano, basil, salt, pepper, and garlic powder together in a blender until combined. Pour mixture into the baking pan over the vegetables and meats.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 3.9 g, Cholesterol 281.2 mg, Fat 27.2 g, Fiber 1.2 g, Protein 26.1 g, SaturatedFat 10.9 g, Sodium 1269.4 mg, Sugar 1.5 g
BACON 'N' EGG LASAGNA
My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. Now I sometimes assemble it the night before and bake it in the morning for a terrific hassle-free brunch entree. -Dianne Meyer, Graniteville, Vermont
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce. Repeat layers twice. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 489mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein.
BACON 'N' EGG SANDWICHES
I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. -Ann Fuemmeler, Glasgow, Missouri
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 461 calories, Fat 27g fat (13g saturated fat), Cholesterol 137mg cholesterol, Sodium 887mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
BACON 'N' EGG BAGELS
Better than fast-food fare, these savory sandwiches with veggie cream cheese and zesty olives will have mouths watering in the morning. "For a change of pace, prepare them with other cream cheeses or speed things up by using precooked bacon warmed in the microwave," advise Chris and Jenny Thackray of Corpus Christi, Texas.
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard. , Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.
Nutrition Facts :
CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
- Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
- Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
- Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.
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