Cheesy Italian Bacon Egg Bake Recipes

BAKED CHEESY BACON EGG ITALIAN BREAD

Steps:

• Cut your bacon strips in half before cooking, this makes it easier to fold and bend into the bread later.
• Lightly fry the bacon strips, you'll want them slightly underdone as they'll cook additionally when they're in the oven.
• While you're frying your bacon, cut your Italian bread lengthwise in half with your bread knife and place it on your baking sheet lined with parchment paper or a silicone baking mat.
• Use a large can, a large circle cookie cutter, or if you have these one cup measuring bowls (these bowls are from the Pampered Chef prep bowl set) and cut away the shape into the bread. Depending how large your Italian bread is, or how closely you place your cut-outs, you should have four circle cut-outs per side, eight total with both sides of the bread.
• From here, you'll take a metal cookie scoop or a meatballer or a well rounded spoon to press into the bread to flatten it out. To help you get the sides flattened, you can use your fingers to help you press it, too.
• Preheat your oven to 350 degrees.
• Using a basting brush, butter the bread completely, both in and out of the circles and along the edges.
• Take your cooked bacon and wrap it along the outside of the circles.
• Carefully crack and egg into each circle and dispose of the shell. Repeat cracking the eggs into all the circles.
• Season generously on top.
• Begin adding shredded cheese to the bread. I like to keep the cheese on the sides so I can see the doneness of the egg in the oven while it cooks. To do this, you will need to use pinchfuls of shredded cheese and you'll have to press the cheese onto the butter to get it to stay well.
• Continue adding the cheese and shape it around the bacon. Don't worry if you get a little cheese in the egg, it's bound to happen. Just so long as you can see the yolk well enough to monitor doneness.
• Bake for 10 minutes on the bottom rack of the oven, then move it to the top rack and watch the egg yolk for doneness. It should take a few more minutes to cook (depending on where you live, elevation, etc).
• Let it cool down a bit first before you slice into it.
• Once cooled enough to be able to handle it, use a pizza cutter or bread knife to cut in between the egg sections.
• Serve and enjoy!

CHEESY BACON AND EGG BRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
• Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
• Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
• Bake 40 to 50 minutes or until center is set and top is golden brown.

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

CHEESY ITALIAN BACON & EGG BAKE

Steps:

• Heat oven to 350°F.
• Spread half the bread cubes onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with half each of the onions, bacon, garlic, mozzarella and parmesan; cover with ricotta. Repeat layers of onions, bacon, garlic, mozzarella and parmesan.
• Whisk eggs and milk until blended; stir in tomatoes and seasonings. Pour over ingredients in baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 min.
• Bake 50 min. to 1 hour or until center is set and top is golden brown.

CHEESY ITALIAN BACON PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 450 degrees F.
• Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
• Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
• Reduce the oven temperature to 375 degrees F.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
• Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
• In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
• Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.

CHEESY BACON AND GRITS CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.

CHEESY EGG CASSEROLE

Steps:

• Toss Monterey Jack cheese with flour; place in a greased 13x9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.