BACON, EGG AND SPINACH BREAKFAST STACKS
I purchased a Weight Watchers Cookbook from a thrift store and I love the recipes! Delicious healthy recipes and my favorite section is the breakfast section. I get tired of eating cereal all the time. I decided to look online for some weight watchers recipes not in the book and found this delicious recipe. The photo and recipe...
Provided by Eileen Hineline
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350ºF. Place muffin liners in a 12-hole muffin tin. Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.
- 2. Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.
- 3. In a small bowl, combine ricotta cheese, eggs and chives.
- 4. Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
- 5. Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling. Yields 1 stack per serving.
- 6. NOTES******These stacks can be prepared ahead of time and then reheated in the microwave or served cold. Make them vegetarian by salting the potatoes and replacing the Canadian bacon with roasted red pepper or asparagus, or both.
SPINACH BACON EGG CASSEROLE
This is very similar to a famous Missouri bakery's recipe for spinach bacon egg souffle. This method is faster and easier, so it works better for families!
Provided by Renae
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
- Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
- Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 3.1 g, Cholesterol 144.6 mg, Fat 14.6 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 5.5 g, Sodium 432 mg, Sugar 1.7 g
BACON, EGG, AND SPINACH BREAKFAST PIZZA
No-guilt pizza for breakfast? Yes! Use a CAULIPOWER® pizza for a delicious and easy breakfast the whole family will love.
Provided by Linda T
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Pizza Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a baking sheet.
- Bake in the preheated oven for 13 to 15 minutes.
- Meanwhile, heat olive oil in a frying pan. Saute bacon, onion, and bell pepper in the hot oil until tender, 8 to 10 minutes. Drain off any grease and return to the pan. Add chopped spinach and garlic; stir until spinach is wilted. Remove from the pan to a small bowl to let cool for a few minutes.
- Remove pizza from oven. Leave oven on. Add egg whites to vegetable mixture; stir to combine.
- Carefully top pizza with vegetable-egg mixture. Pour slowly so eggs don't run off the sides. Use a spoon to catch any drips and return to the top of the pizza.
- Bake in the preheated oven for 10 minutes. Top with Cheddar cheese and bake for 5 minutes more. Remove from the oven and top with fresh basil.
Nutrition Facts : Calories 250.9 calories, Carbohydrate 21 g, Cholesterol 35.5 mg, Fat 12.9 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 4.6 g, Sodium 445.3 mg, Sugar 2.2 g
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