Spanish Breakfast Casserole With Eggs And Bacon Recipes

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BACON BREAKFAST CASSEROLE



Bacon Breakfast Casserole image

This easy breakfast dish allows me to make a comforting family favorite that doesn't take a lot of prep. It's also great for big brunch gatherings. -Paula Lawson, Springfield, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h30m

Yield 12 servings

Number Of Ingredients 8

1 pound bacon strips, chopped
1 package (28 ounces) frozen O'Brien potatoes, thawed
3 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain., In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, reserved bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 306 calories, Fat 19g fat (8g saturated fat), Cholesterol 226mg cholesterol, Sodium 606mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

BREAKFAST CASSEROLE WITH BACON



Breakfast Casserole with Bacon image

Easy breakfast casserole dish with bacon to serve a crowd. May be covered and refrigerated overnight and baked in the morning.

Provided by Arnold

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 10

Number Of Ingredients 13

nonstick cooking spray
1 pound bacon
1 (16 ounce) package shredded Cheddar cheese
1 tablespoon all-purpose flour
12 large eggs
1 cup milk
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¾ teaspoon seasoned salt
¼ teaspoon dry mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Place Cheddar cheese into the bottom of the prepared dish and sprinkle with flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over the cheese.
  • Beat eggs, milk, salt, pepper, seasoned salt, dry mustard, onion powder, garlic powder, and paprika in a bowl. Pour over the bacon and cheese.
  • Bake, uncovered, in the preheated oven until the center is set and the top has browned, about 45 minutes. Let stand for 5 minutes before cutting and serving.

Nutrition Facts : Calories 364 calories, Carbohydrate 3.3 g, Cholesterol 288.6 mg, Fat 27.6 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 13.7 g, Sodium 929.4 mg, Sugar 1.9 g

BACON AND EGGS CASSEROLE



Bacon and Eggs Casserole image

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

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

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.

SPANISH BREAKFAST CASSEROLE WITH EGGS AND BACON



Spanish Breakfast Casserole with Eggs and Bacon image

Categories     Egg     Casserole/Gratin     Breakfast     Bake

Number Of Ingredients 12

1 pound country-style white bread, torn into 1-inch pieces
1/2 cup plus 3 tablespoons olive oil, divided
1 dash Kosher salt
8 ounce jar roasted red peppers, drained (about 12 peppers)
2 ear red chiles (such as Fresno)
1 teaspoon smoked paprika
1 cup heavy cream
6 ounces bacon, finely chopped
1 head large onion, thinly sliced
4 cloves garlic , thinly sliced
6 large eggs
2 tablespoons finely chopped parsley

Steps:

  • Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15-20 minutes. Let cool.
  • Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
  • Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4-6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7-10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1-2 minutes.
  • Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
  • Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35-45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10-12 minutes. Let cool 10 minutes, then top with parsley.

SPANISH-STYLE BREAKFAST BAKE



Spanish-Style Breakfast Bake image

Where I live in Texas, there are a lot of Mexican and Spanish influences in the local cooking. This interesting combination of rice, chili sauce, eggs and green peppers really adds some punch to your breakfast.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 7

4 cups cooked long grain rice
2 cups shredded cheddar cheese, divided
12 bacon strips, cooked and crumbled, divided
1 can (15 ounces) tomato sauce
1/2 cup bottled chili sauce
12 large eggs
12 thinly sliced green pepper rings

Steps:

  • In a large bowl, combine the rice, 1-1/2 cups cheese, 1/2 cup bacon, tomato sauce and chili sauce. Pat firmly into a greased 13x9-in. baking dish. , Using the back of a spoon, make twelve 2-in. wells in the rice mixture. Cover and bake at 350° for 25 minutes., Remove from the oven; break an egg into each well. Press a green pepper ring around each egg. , Cover and bake for another 30-35 minutes or until eggs reach desired doneness. Sprinkle with remaining cheese and bacon; cover and let stand 5-10 minutes or until cheese melts.

Nutrition Facts : Calories 268 calories, Fat 14g fat (7g saturated fat), Cholesterol 238mg cholesterol, Sodium 594mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

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