3356. BACON, EGG and CHEESE BAGEL CASSEROLE

serves 6-8


1 tablespoon butter, softened
5-6 large bagels (any variety), chopped into 1″ chunks
1 pound bacon, cooked and chopped
1 cup cheddar cheese, shredded
12 eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degrees. Use a paper towel to rub the bottom and sides of a large (13×9) baking dish with the softened butter. Arrange 5-6 chopped bagels in the baking dish. They should mostly fill the baking dish. Scatter the bacon and cheese over the bagels. In a large mixing bowl, beat together the eggs, milk, salt and pepper. Pour the mixture over the bagels, bacon, and cheese. Press down on the mixture, so that the bagels are mostly submersed in the egg mixture. Allow the mixture to rest for about 15-20 minutes in the refrigerator, so that the bagels absorb some of the egg mixture. Bake for about 45 minutes.


bacon recipe source: Amy Deline, The Gourmand Mom, June 10, 2012

2314. KALE, BACON and CHEESE BREAKFAST CASSEROLE

makes 4-6 servings


1 large bunch kale (8 oz. sliced kale strips)
1 tablespoons olive oil
4 slices bacon, cooked very crisp, crumbled
3/4 cup low fat grated cheese
10 eggs
salt to taste
fresh ground black pepper to taste
1 teaspoon Spike Seasoning (optional)

Preheat oven to 375F/190C. Spray an 8" X 8" glass or crockery casserole dish with nonstick spray. Cook the bacon until it's very crisp, blotting as much fat as you can with paper towels. Trim off kale stems, then wash the kale and spin dry or dry with paper towels. Stack up the kale leaves and cut in thin crosswise strips. Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it's all wilted, about 1-2 minutes. In the sprayed casserole dish, layer kale, crumbled bacon, and cheese. Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and Spike Seasoning, and beat eggs well with a fork. Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. Bake 22-25 minutes or until the casserole is set and the top is lightly browned. Serve hot, with a dollop of low-fat sour cream if desired.


bacon recipe courtesy of: Kalyn, Kalyn's Kitchen, August 30, 2011

1315. BACON and EGG BREAKFAST PIE with OATS

serves 2 for a complete breakfast

Pastry
250 grams flour
60 grams oats
200 grams butter
160 grams sour cream
pinch salt

Filling
4 thinly sliced rashers traditionally smoked bacon (rind removed)
5 large eggs
1 tablespoon cream
2 tablespoon chopped flat leaf parsley
chives, cut

Pulse the flour and the butter to breadcrumb stage, then add the oats and pulse. Add 3/4 of the sour cream and pulse, adding the rest of the sour cream as necessary to bring it all gently together. Rest in the fridge for 20 minutes.

Line the base of 2 small spring form tins with baking paper and rub a little butter around the sides. Roll the pastry out on a lightly floured surface cut 2 even circles to line the tins with. Place in the fridge and allow to rest for 5-10 minutes. Take out of the fridge just a few minutes before you use so that it is easier to use, but doesn’t get warm.

Mix 1 egg with the cream and season with sea salt and freshly ground black pepper. Place 2 rashers of bacon around the side of each tin, pour a little of the egg and cream mixture into the base, then crack 2 eggs into each tin, top with a little more egg & cream mixture and season with salt and pepper and top with chopped chives. Bake in an oven previously heated to 180C for 22-25 minutes.

Remove from the oven, and leave to set for a couple of minutes before serving.


courtesy of: ABC TV: The Cook and the Chef, GPO Box 9994, Adelaide SA 5001, Australia

943. BACON and CHEESE BREAKFAST CASSEROLE

makes 8-10 servings


18 eggs
1/4 cup cream, half and half or milk
8 slices bacon, cooked very crisp then crumbled
1/2 cup sliced green onion
1 cup grated Mozzarella cheese
1 cup grated sharp Cheddar cheese
salt to taste
fresh ground black pepper to taste
2-3 teaspoons Spike seasoning (optional)

Preheat oven to 375. Spray a 10X14" glass casserole dish with nonstick spray. In bottom of dish spread crumbled bacon, green onion, mozarella, and cheddar. Beat eggs with cream, salt, pepper, Vege-sal and Spike (if using). Pour eggs over bacon/cheese mixture, then stir gently with a fork until bacon, cheeses, and green onions are evenly distributed in the eggs. Bake at 375 for about 45 minutes, or until casserole is slightly puffed and top is slightly browned.


courtesy of: Kalyn's Kitchen

230. CHRISTMAS BRUNCH CASSEROLE

1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cup milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F. Grease a 9x13 inch casserole dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a separate skillet, melt the butter and fry onions and mushrooms until tender. Place potatoes in bottom of prepared dish.

Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.

In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.

Bake in preheated oven for 1 hr or until set. If preparing and baking the same day, cook for 45 minutes.


courtesy of: Travis and Jenn Bartimus / cdkitchen.com

156. CHILE CHEESE EGG and BACON CASSEROLE

outstanding on a Sunday morning with mimosas


1 lb. Longhorn cheese, shredded
2 cans (or 1+ cup) chopped green chile
10 eggs, well beaten
8 strips of bacon, cooked and crumbled
1 cup Saltine cracker crumbs
2 cups milk

Spread chile on bottom of a greased 9x12 casserole pan. Sprinkle 1/3 of cheese over this. Pour eggs over cheese. Sprinkle bacon crumbs over the top. Sprinkle cracker crumbs over eggs and bacon, then gently pour milk over all of this. Sprinkle on the rest of the cheese, dot with butter, and bake at 325 degrees for 45 minutes.

NOTE: You can also add other ingredients to this casserole to suit your tastes: mushrooms, broccoli, tomatoes, onions, etc.


courtesy of: Eric Witt, Santa Fe, New Mexico