Bacon Egg Broccoli Bake Recipes

BACON & EGG CASSEROLE

Steps:

• Grease a 9x13 glass baking dish and set aside.
• Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
• Cube the bread into 3/4 inch pieces and set aside.
• In a large bowl, beat the eggs.
• Add the milk, mustard powder, salt, and blend well.
• Stir in the bacon, cheese, and bread cubes.
• Stir well to combine.
• Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
• Preheat oven to 350°F and bake for one hour.

BREAKFAST CASSEROLE I

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop.
• Lightly butter a 9x13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli.
• In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately.
• Twenty minutes before baking, preheat oven to 325 degrees F (165 degrees C). Bake until eggs are solid, approximately 60 minutes.

MAKE-AHEAD BACON AND BROCCOLI EGG BAKE

Steps:

• Whisk eggs and milk in large bowl until blended; stir in bread. Add broccoli, peppers, bacon and 1-1/2 cups cheese; mix lightly.
• Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Refrigerate overnight.
• Heat oven to 350ºF. Bake casserole, uncovered, 48 to 50 min. or until top is puffed and golden brown, and knife inserted in center comes out clean.
• Sprinkle with onions.

BACON, EGG & BROCCOLI BAKE

Steps:

• Heat oven to 375ºF.
• Spray 8-inch square pan with cooking spray; cover bottom of pan with 6 tortilla halves. Reserve 1 Tbsp. onions for later use; sprinkle remaining onions over tortillas in pan. Top with broccoli, peppers and bacon.
• Whisk eggs in medium bowl until blended; stir in 1/3 cup sour cream and 1/4 cup cheese. Pour over ingredients in pan; top with remaining tortilla halves and cheese. Cover.
• Bake 45 min. or until knife inserted in center comes out clean, uncovering after 30 min. Sprinkle with reserved onions. Serve topped with remaining sour cream.

BACON CHEDDAR BROCCOLI BAKE

Steps:

• Preheat oven to 350F.
• Cook the bacon until crispy. Drain and then crumble. Set aside.
• Steam the broccoli until almost tender. They should seem a little undercooked.
• Melt the butter in a medium saucepan. Add the flour and stir until thoroughly mixed. Add in the cream cheese and stir until melted.
• Add the milk and spices. Stir until well heated but do not bring to a boil as that might scald the milk.
• Stir in 1 cup of the grated cheese and remove from the heat.
• Dump the broccoli in a 13x9 baking dish. Pour the cheese mixture over the broccoli. Sprinkle bacon (minus about 2 tablespoons) and sliced green onions (minus about 2 tablespoons). Gently fold so that the broccoli is coated in the cheese mixture and the bacon and green onions are mixed throughout.
• Evenly spread the broccoli in the baking sheet. Sprinkle remaining cheddar cheese, bacon and green onions on top.
• Bake for about 20 minutes or until bubbly and the cheese is melted

BROCCOLI AND BACON PASTA BAKE

Steps:

• Preheat oven to 180C.
• Cook pasta according to the directions on the packet. Drain and return to pan.
• Heat the oil in a frying pan over a medium heat. Add the bacon and onion and cook until soft and lightly browned.
• Break the broccoli into small florets. Cook the broccoli and peas in a steamer until tender.
• Gently mix together the broccoli, bacon, onion, peas and cheese sauce. Spread into a 2 litre ovenproof dish . Sprinkle with cheese. Bake until golden. About 15 - 20 minutes.
• Serve with mashed potatoes and a salad if desired.

BROCCOLI BACON QUICHE

Steps:

• Preheat the oven to 400°F. Roll your dough into the 9-inch pie plate, pressing it to fit into the plate, and decorate the edges. Line the pie dough with parchment paper, cover the bottom and the sides, then fill with pie weights (I usually use dried beans). Bake with the pie weights for 15 minutes. Remove from the oven and carefully remove the pie weights/beans and parchment paper. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven for an additional 5 minutes, or until the bottom is dry. Remove from oven and place on a wire cooling rack while you make the filling.
• In a large skillet, cook the chopped bacon until crisp. Remove and let cool on a paper towel. In the same skillet (you can remove bacon grease), add broccoli and cook over medium heat until broccoli begins to soften (about 5-10 minutes). Set aside to cool.
• In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
• Sprinkle the chopped bacon, broccoli, and 1/2 cup of cheese on the bottom of the pie crust. Then pour the egg mixture over top. Finish with the other 1/2 cup of cheese.
• Place in oven and bake for 35-40 minutes, or until the center is set and no longer wiggly & the eggs are cooked through. See notes below about crust browning.
• Let it cool for about 15 minutes before slicing, or refrigerate for up to 5 days and enjoy later!