BACON, EGG AND CHEESE BREAKFAST CASSEROLE
Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce. Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish. The great news is that it's as delicious (if not more so) the next day, rewarmed or not. If you like, you can bake the casserole the night before and refrigerate, covered, when cool. To reheat, cover with foil and place in a 325-degree oven until warmed through, 25 to 30 minutes.
Provided by Alison Roman
Categories casseroles, main course
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind.
- Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly.
- In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1 1/2- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes.
- Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 42 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 692 milligrams, Sugar 3 grams, TransFat 0 grams
BACON EGG AND CHEESE BISCUIT CASSEROLE
Make and share this Bacon Egg and Cheese Biscuit Casserole recipe from Food.com.
Provided by kitchen_mom
Categories Breakfast
Time 26m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425.
- Start frying bacon or sausage.
- Combine first 5 ingredients, then cut in butter.
- Make a well in the center and pour in milk. Stir until well combined and moist.
- Turn dough out onto floured surface and knead until dough holds together well and is pliable. Press into bottom of a greased 9 x 13 pan.
- Beat the eggs with a splash of milk and pour over biscuit crust.
- Sprinkle crumbled bacon or sausage over the egg mixture and top with cheese.
- Bake for 16 - 20 minutes, or until egg is cooked through.
CLINTON KELLY'S BACON, EGG & CHEESE BISCUIT CASSEROLE
From TheChew.com. Posting for safe keeping. Clinton says you can make the biscuits ahead of time and you can even make the entire casserole the night before and let it sit in the fridge overnight.
Provided by Kerena
Categories Breakfast
Time 2h
Yield 1 casserole, 12 serving(s)
Number Of Ingredients 15
Steps:
- For the Cheddar Chive Biscuits: Preheat the oven to 425 degrees. In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.
- Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.
- Pour buttermilk over mixture, add chives and cheese and gently stir to combine.
- Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.
- Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.
- Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.
- For the Bacon Egg & Cheese Casserole: Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.
- Halve all biscuits, Place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.
- In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.
- Bake covered in foil for 45-55 minutes until set.
Nutrition Facts : Calories 411.8, Fat 30.6, SaturatedFat 13.4, Cholesterol 151.2, Sodium 669.7, Carbohydrate 19.4, Fiber 0.7, Sugar 1.4, Protein 14.3
HOLIDAY BREAKFAST CASSEROLE WITH BISCUITS AND BACON
This breakfast casserole with biscuits and bacon is a great way to stay ahead of the holiday rush and madness. Throw it together and toss it in the oven for 30 minutes.
Provided by Allrecipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper, and saute until golden brown, about 10 minutes. Remove from the skillet.
- Add bacon to the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray.
- Cut each biscuit into 4 pieces and spread evenly across the bottom of the prepared baking pan. Layer evenly with potatoes, then bacon, then 2 cups Cheddar cheese. Whip eggs and milk together in a bowl and pour evenly over the Cheddar cheese.
- Bake in the preheated oven for 20 minutes. Sprinkle with remaining 3 cups Cheddar and return to the oven until a toothpick inserted into the center comes out clean, about 10 minutes.
Nutrition Facts : Calories 585.9 calories, Carbohydrate 39.4 g, Cholesterol 241.3 mg, Fat 34.5 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 15.5 g, Sodium 1177.2 mg, Sugar 4.6 g
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