CHEESY HASH BROWN EGG CASSEROLE WITH BACON
"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.
CHEESY ITALIAN BACON PIE
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven and preheat to 450 degrees F.
- Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
- Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
- Reduce the oven temperature to 375 degrees F.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
- Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
- In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
- Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.
CHEESY ITALIAN BACON & EGG BAKE
Ready for a new favorite brunchtime egg bake? This could be the one. Get out the bacon, tomato and Italian cheeses and give it a try.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Spread half the bread cubes onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with half each of the onions, bacon, garlic, mozzarella and parmesan; cover with ricotta. Repeat layers of onions, bacon, garlic, mozzarella and parmesan.
- Whisk eggs and milk until blended; stir in tomatoes and seasonings. Pour over ingredients in baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 min.
- Bake 50 min. to 1 hour or until center is set and top is golden brown.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
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