BACON, EGG, AND CHEESE-STUFFED LOAF
Slices of this hearty bacon- and egg-stuffed loaf are perfect for game day brunches. It's also a tasty variation to add to your breakfast-for-dinner rotation.
Provided by Jill Lightner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
- Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
- Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 66.2 g, Cholesterol 178.6 mg, Fat 16.4 g, Fiber 3.1 g, Protein 27.1 g, SaturatedFat 8.2 g, Sodium 1098 mg, Sugar 4.4 g
STUFFED HAM & EGG BREAD
My son, Gus, is a lover of all things ham-and-eggs, so I created this comforting stuffed bread with him in mind. I later added tomatoes to the recipe, and he still gives it a big thumbs-up. -Karen Kuebler, Dallas, TX
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large nonstick skillet, heat oil over medium heat. Add tomatoes; cook and stir until juices are evaporated, 12-15 minutes. Add eggs; cook and stir until they are thickened and and no liquid egg remains, 3-4 minutes. Remove from heat; stir in ham., Unroll dough onto a greased baking sheet. Sprinkle cheese lengthwise down one half of the dough to within 1 in. of edges. Top with egg mixture. Fold dough over filling, pinching to seal; tuck ends under., Bake until deep golden brown, 17-20 minutes. Cut into slices.
Nutrition Facts : Calories 321 calories, Fat 17g fat (7g saturated fat), Cholesterol 188mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
EGG AND BACON STUFFED BREAD
Show off your cooking skills for mom on Mother's Day. Here is a simple, quick and appetizing recipe you can make for your special mom. You can use a small baguette, a bagel, or even a bun. Just carve it out and then stuff it.
Provided by Daniel
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a baking sheet with parchment paper.
- Carve the inside of 4 demi-baguettes so you can make room for the filing.
- Cut the bacon into small pieces and cook in a skillet until crispy. Set aside.
- In a large skillet on medium heat, add the olive oil and cook the onion 5-6 minutes until soft. Add tomato and bell pepper and cook until slightly golden; 4-5 minutes.
- In a medium bowl, mix the eggs, cream, cheese, cooked bacon, and cooked veggies. Season with salt and pepper to taste.
- Spoon the egg mixture into the prepared baguettes. Bake 18-20 minutes until golden, and when the egg mixture is set. Remove for oven and allow to cool 3-4 minutes. Serve while still warm. Drizzle with white balsamic or you're favorite balsamic.
Nutrition Facts : Calories 600.5, Fat 44.3, SaturatedFat 25.1, Cholesterol 305, Sodium 1840.4, Carbohydrate 8.8, Fiber 1.3, Sugar 3.5, Protein 41.5
SCRAMBLED EGGS & BACON LOAF
No kneading needed to make this scrambled eggs and bacon-stuffed bread! Roll out the refrigerated pizza crust and prepare to please the brunch crowd.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Whisk eggs and milk until blended. Stir in onions. Pour into skillet sprayed with cooking spray. Cook on medium heat 5 min. or until egg mixture is set but top is still moist, stirring frequently. Remove from heat.
- Unroll pizza crust on baking sheet; press into 14x10-inch rectangle. Sprinkle bacon down center of dough; top with eggs and cheese. Fold both long sides of dough over filling, overlapping edges slightly in center. Pinch seams and ends together to seal; turn, seam-side down.
- Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before slicing to serve.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g
EGG AND BACON BREAD BOWL MUFFINS
Bread bowls made in a large muffin tin with cheese, egg, and bacon cooked right inside.
Provided by Beth
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 2h30m
Yield 6
Number Of Ingredients 16
Steps:
- Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.
- Spray a large bowl with cooking spray.
- Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.
- Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.
- Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.
- Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.
- Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 52.2 g, Cholesterol 247.3 mg, Fat 17.9 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 7.8 g, Sodium 766.7 mg, Sugar 7.5 g
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