BACON AND EGGS CASSEROLE
Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.
Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.
POTATO BACON CASSEROLE
I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers., In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 181 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 381mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
CHEESY BACON, POTATO, AND EGG CASSEROLE
I would add more jalapenos next time--I added more than the recipe called for, but I prefer it spicier. Otherwise, really good stuff. I'd also saute the vegetables in butter next time. Recipe posted as written.
Provided by AmyZoe
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Grease a 9x13 inich baking dish with nonstick cooking spray and set aside.
- Cook bacon according to package directions and dice once cool.
- Crack 12 eggs into a large mixing bowl. Whisk in 1 cup of half and half or milk.
- Stir in 1/2 teaspoon Lawry's seasoning, black pepper, salt, yelllow mustard powder, and paprika.
- To the mixing bowl, add 2 cups diced breakfast potatoes and 1 1/2 cups shredded hash brown breakfast potatoes, 1 cup cheddar cheese cubes, and 1 cup shredded cheddar cheese. Mix well.
- Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs and bacon to mixing bowl and mix well.
- Pour mixture into prepared baking dish. Top with remaining bacon, veggies, herbs, and cheese.
- Bake in oven 50 minutes or until egg mixture is set in center. Cover with foil half way through baking.
- Allow casserole to slightly cool before serving.
Nutrition Facts : Calories 432.9, Fat 34.1, SaturatedFat 15, Cholesterol 250.5, Sodium 681.2, Carbohydrate 11.2, Fiber 1.6, Sugar 1.6, Protein 19.9
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
EGG, BACON AND POTATO SKILLET
This is a great recipe to use up any leftover cooked potatoes, the cooked potatoes must be very cold before using in this recipes, so cook your potatoes up to 2 days in advance, and refrigerate. A 12-inch cast-iron skillet is best for this. Prep time does not include boiling the potatoes or cooking bacon. I like to add in some finely chopped and seeded jalapenos and use Cajun seasoning in, but that is only optional, adjust the seasoned salt or white salt and black pepper to taste.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the eggs with whipping cream together, then season with seasoned salt and black pepper; set aside.
- Melt butter in a 12-inch cast-iron skillet over medium heat; add in cooked cold diced potatoes and cook tossing gently with a spatula until well browned and semi-crispy.
- Add in onions, green pepper and crumbled cooked bacon to the skillet; cook 1 minute (adding in more butter if needed.
- Pour the egg mixture on top, tipping the skillet so egg is distributed to the edges.
- When the eggs are set cut into squares and turn to brown.
- Sprinkle the shredded cheddar cheeseon top; cover and allow the cheese to melt.
- Delicious!
Nutrition Facts : Calories 445.6, Fat 23.4, SaturatedFat 11.6, Cholesterol 329.5, Sodium 416.4, Carbohydrate 40.8, Fiber 5.1, Sugar 3.3, Protein 18.8
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
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Estimated Reading Time 3 mins
- Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with baking spray or olive oil; set aside.
- Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until browned and crisp. Add the onion, bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of the salt. Cook until the vegetables are fragrant and soft — about 5 minutes more. Remove from the heat and set aside to cool slightly.
- Place the eggs, milk, remaining 1 teaspoon salt, and pepper in a large bowl and whisk to combine. Stir in the frozen potatoes, cheese, and the bacon-vegetable mixture. (Don't worry; the frozen potatoes cook just fine!) Pour into the prepared baking dish.
- Bake uncovered until a knife inserted in the center comes out clean and the top is light golden-brown, about 40 minutes. Serve immediately.
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