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.
BACON, EGG, AND CHEESE STRATA
Eggs combine with cheese, bacon, and bread to become a fluffy cheese strata that no one can resist! This is an easy recipe for guys who want to surprise that special someone with breakfast in bed!
Provided by Serenity
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 9h30m
Yield 6
Number Of Ingredients 7
Steps:
- Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 630.8 calories, Carbohydrate 36.8 g, Cholesterol 457.1 mg, Fat 39.2 g, Fiber 1.6 g, Protein 32.8 g, SaturatedFat 19.7 g, Sodium 1018.8 mg, Sugar 4 g
BACON AND CHEESE EGG CREPES
This recipe is based on one from Linda Gassenheimer's book, More Low-Carb Meals in Minutes. She says that the secret to this dish is making eggs into thin crepes. Use a good nonstick skillet for best results. My picky DH really likes it. I make it with turkey Canadian bacon and eggs; 4 large eggs is about a cup. Hint: you can make the crepes ahead, and fill and warm in a microwave oven when needed. Nutrition info per serving: 335 calories, 43.2 grams protein, 7.0 grams carbohydrate, 14.2 grams fat (7.5 saturated), 73 milligrams cholesterol, 1227 milligrams sodium, 0 gram fiber.
Provided by mersaydees
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Prepare a baking sheet by lining with aluminum foil and set aside.
- In medium bowl, mix egg substitute with pepper to taste. Heat a medium-size nonstick skillet on medium-high heat. Spray with olive oil spray and pour in ½ cup of the egg substitute allowing it to spread to form a thin layer. Cook 2 minutes. Flip and cook 1 more minute.
- Transfer crepe to prepared baking sheet.
- Make second crepe by repeating the process with second half of egg mixture.
- Sprinkle bacon and cheese over crepes. Fold over once and place under broiler about 10 inches from heat. Broil 2 minutes or until cheese melts.
- Carefully slide onto serving plates, placing sliced tomatoes on the side and serve.
- Enjoy!
Nutrition Facts : Calories 429.2, Fat 20.1, SaturatedFat 10.7, Cholesterol 100.4, Sodium 2062.7, Carbohydrate 8.7, Fiber 0.7, Sugar 5, Protein 52.2
BACON, EGG AND CHEESE STUFFED CREPES WITH LEEKS AND TOMATO
Steps:
- In a medium mixing bowl, combine the flour and sugar. Add the milk, water, and 3 eggs and mix well. Refrigerate the batter for 1 hour.
- Heat a medium skillet over medium-high heat. Add the bacon and cook it until brown and crisp. Remove the bacon from the pan and drain on paper towels. Pour out half of the grease. Return the pan to the heat and add the leeks, cooking for 1 minute.
- In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny. Add the tomato, goat cheese and stir until the eggs are cooked but not dry. Remove the pan from the heat and season with salt and pepper to taste.
- Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator. Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes.
- Place 2 large spoonfuls of the egg mixture in each crepe and roll them. Place 2 crepes on each plate and serve immediately.
CREPES WITH SPINACH, BACON AND MUSHROOM FILLING
I took three different crepe recipes and combined them to come up with a real winner!
Provided by SUZAINEE
Categories Breakfast and Brunch Crepes Savory
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
- In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
- In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
- Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.
Nutrition Facts : Calories 445 calories, Carbohydrate 17.9 g, Cholesterol 160 mg, Fat 35.6 g, Fiber 3.5 g, Protein 15.9 g, SaturatedFat 15.6 g, Sodium 784.6 mg, Sugar 5.5 g
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- Preheat a small frying pan or crêpe pan over medium heat. Grease with butter and add 1 ounce of crêpe batter to the pan, immediately swirling around to coat the bottom of the pan. Cook for about 30 seconds on one side and then flip and continue to cook another 10-20 seconds. Lay them flat to cool.
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