Egg And Bacon Wrapped Asparagus Breakfast Recipes

EASY BACON AND ASPARAGUS EGG CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
• In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
• Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.

BACON, EGG AND CHEDDAR SCONES

Steps:

• Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
• Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
• Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
• Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
• Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
• Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
• Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
• Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.

BACON AND ASPARAGUS FRITTATA

Steps:

• In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.

BACON WRAPPED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.
• Separate the asparagus stalks into 4 per bundle, and place them on the baking sheet. You should get 8 bundles or so.
• Cut each slice of bacon in half. You should have 8 pieces of bacon now.
• Wrap each piece of bacon around each bundle of asparagus.
• Whisk together all remaining ingredients in a measuring cup with a pour spout. Drizzle the vinaigrette over the bundles evenly.
• Bake for 15 minutes, no need to flip half-way through.
• To reheat leftover bundles, place them back in the oven at 350 until sizzling.

BACON-WRAPPED ASPARAGUS

Steps:

• Wash and trim asparagus spears.
• Cut bacon strips in half crosswise.
• Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
• Lay on a cookie sheet with sides.
• Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
• Serve warm or at room temperature.
• **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.

BACON WRAPPED ASPARAGUS RECIPE

Steps:

• Preheat oven to 400 degrees. Trim the bottom ends of asparagus. In a bowl combine olive oil, half the garlic powder and salt and pepper. Toss the asparagus in the oil mix.
• Wrap a small bunch of asparagus -between 2 and 3 - with bacon. Place in a baking pan.
• In a small bowl combine honey, soy sauce, orenago, onion powder and the remaining garlic powder. Brush the asparagus with the glaze. Sprinkle with parmesan cheese.
• Take to the oven and bake for 25 minutes or until done.

ASPARAGUS AND EGG BREAKFAST.

Steps:

• In a medium bowl, whisk eggs until light and frothy.
• Wash and cut asparagus into 1-inch pieces, discarding the ends.
• Place asparagus in a saute pan, place enough water to almost cover them. Cover with lid and steam asparagus in a saute pan of boiling water until it is just tender. Do not over cook.
• Drain water.
• Add oil and saute alittle.
• Add eggs.
• Scramble/stir the mixture over medium heat until eggs reach desired consistency.
• Enjoy!

BACON-WRAPPED ASPARAGUS

Steps:

• Heat oven to 425°F. Line 18x13-inch rimmed pan with foil. Place large rack in pan; spray rack and foil with cooking spray.
• In large shallow bowl or pie plate, mix melted butter and pepper flakes. Add asparagus; toss thoroughly to coat. Divide asparagus evenly into 8 bundles. Wrap each bundle in one slice of bacon. Do not overlap the bacon. If desired, secure each bundle with 2 toothpicks; place toothpick-side down on rack. Drizzle with any remaining butter mixture.
• Bake 30 to 36 minutes, turning once, until asparagus is tender and bacon is cooked through. Serve with lemon wedges.

BACON AND EGG BREAKFAST WRAP

Steps:

• Cook the bacon on the stovetop, or on your grill. Drain the excess grease and set aside.
• Cook your fluffy scrambled eggs, melt the cheese on top and set aside.
• Warm your tortillas for about 30 seconds in the microwave to soften them up, and then gently place some eggs and bacon inside.
• Wrap up the eggs and bacon and fold in the ends.
• Lightly brush a non-stick pan or your griddle with cooking oil. Preheat to medium heat and place the wrap seam-side-down in the pan.
• Lightly press down the wrap, cook for 1-2 minutes or until it is lightly browned, and flip.
• Cook the other side until it is also golden brown, and then eat.

FRIED ASPARAGUS WITH BACON

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

BACON, EGG AND CHEESE TOAST CUPS

Steps:

• Divide the bacon slices between two large sauté pans set over medium-low heat and cook the bacon, draining the grease as needed, until it is almost fully cooked but still pliable enough to bend. Set the bacon aside.
• Preheat the oven to 375°F.
• Lightly flour your work surface then unfold each of the puff pastry sheets onto your work surface. Using a rolling pin, roll each sheet to seal together any creases.
• Using a sharp knife, cut each sheet of puff pastry into nine squares. Add a puff pastry square to each muffin tin cup, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup. (You will have six extra squares, which can be re-frozen or used to make quick and easy Puff Pastry Cookies.)
• Place a strip of cooked bacon inside each cup so that the ends stick out of the cups.
• In a large bowl, whisk together the eggs with the milk and a pinch of salt and pepper.
• Divide the cheese among the muffin tin cups then ladle the egg mixture into each muffin tin cup.
• Bake the eggs for 18 to 22 minutes until the puff pastry is golden brown and the eggs are cooked through. Remove the egg cups from the oven and let them cool for 5 minutes before using a knife to loosen them around the edges.
• Sprinkle the egg cups with the chopped chives and serve immediately.
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