Egg Bacon Bean Bowl Recipes

BACON, EGG AND CHEESE TOAST BOWLS

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F.
• Roll each piece of bread to thinly flatten.
• Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
• Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
• Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
• Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
• Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
• Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.

EGG, BACON & BEAN BOWL

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the ciabatta and bacon onto a baking tray, sprinkle with the olive oil, then season. Bake for 15 mins, turning halfway through, until the bread is golden and crisp and bacon cooked through. Put the eggs into a pan of cold water, bring to the boil, timing for 6 mins from boiling. Add the beans with 3 mins to go. Drain, then peel and quarter the eggs.
• Tear the lettuce into a big bowl, then add the spring onions, beans and ciabatta croûtons. Mix the dressing ingredients together, season, then toss with the salad. Top with the eggs and bacon, then serve.

EGG AND BACON BREAD BOWL MUFFINS

Steps:

• Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.
• Spray a large bowl with cooking spray.
• Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.
• Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.
• Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.
• Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.
• Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.