Bacon Egg And Cheese Hashkets Sp5 Recipes

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.

Steps:

• Pre-heat oven to 350 degrees.
• Heat small skillet on medium-high temperature.
• While skillet is heating up, slice bacon in half lengthwise and then dice into medium sized pieces.
• Place bacon in skillet and cook 5-7 minutes or until just crispy, set aside on plate lined with papertowel.
• Slice white and light green parts of scallions, set aside .
• Lightly beat eggs until just blended.
• Spray four cupcake holes with non-stick spray.
• Line each greased cupcake hole with enough hash browns to coat all sides.
• Sprinkle scallion and bacon evenly into each greased and lined cupcake hole.
• Pour egg mixture into each, filling the rest of the hash brown basket.
• Sprinkle the cheese evenly amongst each filled cupcake hole.
• Bake for 15-18 Minutes until cheese is slightly browned and just bubbling.
• Serve & Enjoy!

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.

Steps:

• Heat a 12" skillet on medium heat and cook bacon until crisp. Remove bacon and set aside, reserving drippings. Add potatoes to skillet and cook on medium high heat until crispy and browned. Turn out potatoes into a 9" pie plate and press to form a crust on bottom and sides of plate. Cover and chill 30 minutes. Meanwhile preheat oven to 350 degrees. In a medium mixing bowl, whisk together eggs and milk. Add bacon and cheese and combine well. Pour egg mixture into potato crust and bake 40 minutes or until knife tests clean.