Bacon Egg Arepas Recipes

AREPAS WITH PERICO STYLE EGGS

Arepas with Perico Style Eggs image

Arepas are the South American take on flatbread, usually made from corn flour, and completely delicious. Topped with perico-style eggs (the Venezuelan way to make a veggie-egg scramble), it's the perfect way to jumpstart your morning.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup whole-grain corn flour
1/2 cup frozen whole kernel corn, thawed
1/3 cup finely shredded sharp Cheddar cheese
1/4 teaspoon salt
1 cup fat-free (skim) milk
1 teaspoon canola oil
3 eggs
1 tablespoon fat-free (skim) milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green bell pepper
1/4 cup chopped tomato
2 medium green onions, chopped (2 tablespoons)
Fresh parsley sprigs, if desired

Steps:

In medium bowl, mix flour, corn, cheese and 1/4 teaspoon salt. In microwavable measuring cup, heat 1 cup milk on High 1 minute 30 seconds or until hot but not boiling. Stir milk into corn mixture; let stand 10 minutes.
In 8-inch nonstick skillet, heat 1/2 teaspoon of the oil over medium-high heat. Stir batter. Pour 1/4 cup batter into skillet; spread to 4-inch round. Cook about 30 seconds or until light golden brown on bottom and edges are dry. Turn and cook about 30 seconds longer. Transfer to heatproof plate; cover to keep warm. Repeat with remaining batter and 1/2 teaspoon oil.
In medium bowl, beat eggs, 1 tablespoon milk, 1/4 teaspoon salt and the pepper; set aside. Heat same skillet over medium heat with any remaining oil. Add bell pepper; cook and stir 1 minute. Pour egg mixture over bell pepper. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Stir in tomato and onions.
To serve, place 2 arepas on each of 4 plates. Serve with egg mixture. Garnish with parsley.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g

BACON AND EGGS CASSEROLE

Bacon and Eggs Casserole image

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

Ingredients

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

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