BACON RECIPE FOR BREAKFAST RECIPES

BACON BREAKFAST CASSEROLE RECIPE: HOW TO MAKE IT

Bacon Breakfast Casserole Recipe: How to Make It image

This easy breakfast dish allows me to make a comforting family favorite that doesn't take a lot of prep. It's also great for big brunch gatherings. —Paula Lawson, Springfield, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 04 hours 30 minutes

Prep Time 30 minutes

Cook Time 04 hours 00 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 pound bacon strips, chopped
1 package (28 ounces) frozen potatoes O'Brien, thawed
3 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley, optional

Steps:

In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain., In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, reserved bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 306 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 226mg cholesterol, SodiumContent 606mg sodium, CarbohydrateContent 13g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

CHEESE & BACON BREAKFAST MUFFINS RECIPE - FOOD.COM

Cheese & Bacon Breakfast Muffins Recipe - Food.com image

This one was given to me by a girlfriend and it was yummy (we had regular size). Still have to make it myself. I have included cooking the bacon in the cooking time. UPDATE quizzed the girlfriend, she gave the recipe as is not as she does - so o'kay the difference is she used 6 slices of short rindless bacon (which is basically just the bacon meat only - no fat), therefore yes you would need the oil, she felt that way was healthier than the bacon fat.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

3 slices bacon (rind removed and chopped)
1 tablespoon olive oil
400 g button mushrooms (finely chopped)
1 1/2 cups plain flour
3 teaspoons baking powder
1/4 teaspoon salt (freshly ground)
1/4 teaspoon black pepper (freshly ground)
1 cup cheese (grated, tasty, cheddar is good)
2 tablespoons chives (finely chopped)
80 g butter (melted)
2 eggs (lightly whisked)
2/3 cup milk (skim milk was used)

Steps:

In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
Remove to a kitchen paper covered plate.
Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.
Preheat oven to 200 degree celsius.
Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin.
Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together.
Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
Fold through the bacon and mushrooms.
Spoon mixture into prepared pan.
Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.

Nutrition Facts : Calories 181.2, FatContent 11.2, SaturatedFatContent 5.9, CholesterolContent 54.5, SodiumContent 314.2, CarbohydrateContent 14.5, FiberContent 0.7, SugarContent 0.6, ProteinContent 6

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