Bacon Egg And Cheese Flatbreads Recipes

BACON, EGG, AND CHEESE BREAKFAST BOMBS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
• Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
• Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
• Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
• Place rolls seam-side down in the prepared pie plate.
• Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
• Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.

SPICY JALAPENO AND BACON FLATBREAD

Steps:

• Heat oven to 425 degrees F.
• Pat pizza dough into 16x12-inch rectangle on lightly floured baking sheet. Bake 10 min.
• Spread crust with cream cheese spread; top with remaining ingredients.
• Bake 10 to 12 min. or until shredded cheese is melted and crust is golden brown.

SUNNY'S BACON, EGG AND CHEESE SLIDER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• For the rolls: Place the rolls on a nonstick-foil-lined baking sheet or in a baking dish with the sides and bottom coated with cooking spray. With a serrated paring knife, carve out a wide circle on the top of each, cutting down and leaving about 1/2-inch of bread at the bottom. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom.) Get your fingers in there and pull out the plug of bread. Press down the bottom with your fingers, leaving room for your filling.
• For the filling: Evenly divide the bacon into the recesses in the bread. In a medium bowl, mix the nacho cheese sauce with the Cheddar-jack blend. Divide evenly and spoon or pipe into each recess above the bacon. Crack an egg into each cavity.
• For the topping: Brush the tops of the rolls with the butter, then sprinkle with the everything bagel seasoning and Parmesan.
• Bake until the eggs are done and the rolls are golden, 20 to 25 minutes. Allow to cool for a few minutes, then cut apart and serve with a shake of hot sauce.

BACON, EGG AND CHEESE FLATBREADS

Steps:

• Preheat the oven to 400 degrees F. Divide the naan between 2 foil-lined baking sheets and bake until crisp, about 10 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels, then crumble. Remove 1 tablespoon bacon drippings from the skillet and reserve for frying the eggs.
• Add the onion to the remaining drippings in the skillet and increase the heat to medium high. Season with salt and pepper and cook, stirring, until browned and tender, 5 minutes. Add the tomatoes and cook until most of the liquid evaporates, 3 to 5 minutes. Season with salt, pepper and hot sauce.
• Spread the onion-tomato mixture on the naan and top each with 2 slices cheese. Return to the oven until the cheese melts, 3 to 5 minutes.
• Meanwhile, heat the reserved bacon drippings in the empty skillet over medium-high heat and crack in the eggs. Season with salt and pepper and cook until the whites are just cooked through, about 3 minutes.
• Top each flatbread with a fried egg; sprinkle with the bacon. Toss the greens with the vinegar; season with salt and pepper. Serve the flatbreads with the salad and more hot sauce.