BAKED EGGS WITH BACON AND SPINACH
Provided by Bon Appétit Test Kitchen
Categories Egg Breakfast Brunch Quick & Easy Low Cal High Fiber Bacon Spinach Ramekin Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
- Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
- Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
CHEDDAR BAKED EGGS
Provided by Food Network
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a large saute pan over low heat, melt butter. Add flour and cook for 2 to 3 minutes, taking care not to brown the flour. Slowly add hot milk, using a wire whisk to stir. Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened. Add the salt, pepper and cayenne. Stir in the cheese and the green onions. Remove from the heat when the cheese has fully melted.
- Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es). Break the eggs, one at a time, into a small, shallow fruit dish and slide them, one at a time, into the sauce. Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately.
BAKED-EGG AND CANADIAN BACON SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
- Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
- Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.
MAKE-AHEAD EGG BAKE
Discover the magic of combining spinach, cheese and bacon for this Make-Ahead Egg Bake. This Make-Ahead Egg Bake recipe is great for the week or a family weekend brunch! Serve it with your favorite fruit and other sides for the perfect meal.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 13h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Whisk eggs and milk in large bowl until blended; stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.
- Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole, uncovered, 48 to 50 min. or until top is puffed and golden brown, and knife inserted in center comes out clean.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 155 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
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