How To Make Bacon and Egg Cups

How To Make Bacon and Egg Cups

Breakfast Recipes Easy Recipes

If you are following the Paleo or Whole30 diet these Bacon and Egg Cups are for you. They are full of protein and easy to eat on the go. Perfect meal prep breakfast that is full of protein and portable!

Bacon and Egg Cups

Prep Time: 10 MinsTotal Time: 35 Mins
Cook Time: 25 MinsYield: 12 Servings

Preheat oven to 400 degrees.

Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.

Grease your muffin tins.

Put one piece of bacon in each hole, wrapping it around to line the sides. Crack the eggs in each hole. Top with chopped chives. Salt and pepper to taste.

Cook for about 12-15 minutes or until bacon is crisp. Watch closely.

12 eggs
1 tbsp chopped chives
salt and pepper
12 pieces nitrate free bacon (paleo approved if necessary)

Calories67 kcal

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TAGS: whole30 diet recipes
Keyword: gluten-free, paleo, whole30, low-carb, keto

Quick & Easy ! Bacon, Egg, and Potato Breakfast Skillet

Quick & Easy ! Bacon, Egg, and Potato Breakfast Skillet

Breakfast Recipes Easy Recipes

Bacon, Egg, and Potato Breakfast Skillet all made in one pan! Cheesy potatoes with bacon and over easy eggs on top. You'll love this easy breakfast recipe.

Bacon, Egg, and Potato Breakfast Skillet

Prep Time: 5 minsTotal Time: 35 mins
Cook Time: 25 minsYield: 4 Servings

In a large skillet, cook bacon over medium-high heat until crisp. Remove bacon and drain on paper towels, leaving about 2 tablespoons of drippings in the skillet.

Add onion and potatoes to the pan stirring to coat in bacon drippings and cook for a couple of minutes. Add water and cover skillet. Cook for 15 minutes or until soft, only flipping once or twice. When you let the potatoes sit without flipping, they get nice and brown. Stir in garlic and cook for a minute. Add more salt and pepper to taste.

Make four wells in the potatoes, exposing the skillet underneath. Carefully, crack the egg in each spot. Cover skillet and let eggs cook over low heat until egg whites are set, about 8-10 minutes. Sprinkle cheese and bacon on top during the last couple minutes of cooking. Sprinkle with green onions and serve.

4 strips bacon cut into 1-inch pieces
1/2 cup white onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
4 large eggs
1 cup shredded cheddar cheese
1 clove minced garlic (this is optional)
2 tablespoons sliced green onions (optional)
6 cups (about 3/4 of 30 ounce bag) frozen cubed southern style hash browns fresh potatoes can also be used

*NOT AVAILABLE

Easy Breakfast Spring Vegetable Egg Casserole

Crispy Sausage Egg Breakfast Burritos

Make-Ahead Meat-Lovers Lasagna Roll-Ups

TAGS: Easy breakfast | breakfast ideas
Keyword: bacon, egg, one-pan, potatoes

Easy Breakfast Spring Vegetable Egg Casserole

Easy Breakfast Spring Vegetable Egg Casserole

Breakfast Recipes Easy Recipes

This Spring Vegetable Egg Casserole is the perfect way to highlight all of your favorite seasonal veggies. And when paired with zesty feta cheese, and baked up into an easy casserole, it’s the perfect make-ahead dish to serve a crowd.

Spring Vegetable Egg Casserole

Prep Time: 10 minsCourse: Breakfast
Cook Time: 45 minsYield: 12 Servings
Total Time: 55 minskeyword: Egg Casserole

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with cooking spray.

Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes, or until it is soft and translucent.

Add the remaining 1 tablespoon of oil, carrot, asparagus, snap peas, broccoli and garlic, and stir to combine. Continue cooking for about 8-10 minutes, stirring occasionally, until the veggies have softened and cooked through. Add the mushrooms and cherry tomatoes, and stir for another 3-4 minutes.

Transfer about half of the veggie mixture to the prepared baking dish, and spread the veggies out in an even layer. Sprinkle evenly with half of the feta cheese. Repeat by adding the remaining veggies on top in an even layer, followed by the rest of the cheese.

In a separate mixing bowl, whisk the eggs and milk and a generous pinch of salt and pepper together until combined. Then evenly pour the egg mixture over the veggies.

Bake for 30-40 minutes, or until a toothpick inserted in the middle of the casserole comes out clean. Serve immediately.

2 tablespoons olive oil
1 small white onion, peeled and diced
4 ounces sugar snap peas, halved
2 cloves garlic, minced
8 ounces baby bella mushrooms, sliced
1 pint cherry tomatoes, halved
4 ounces crumbled feta cheese
12 large eggs, whisked
1/2 cup milk
salt and pepper
1 large carrot (or 1 cup of baby carrots), peeled and diced
1 pound asparagus, cut on the diagonal into bite-sized pieces
3-4 cups chopped broccoli florets (about 1 medium head of broccoli)

NOT AVAILABLE

*If you would like to make this casserole in advance, just cover and refrigerate the casserole for up to 1 day before baking. Then remove the cover, let the casserole rest out at room temperature while the oven is heating up, then bake as directed.

*Feel free to add any of your other favorite spring vegetables to this recipe, too. The idea is just to be sure that they are cooked through before combining them with the egg mixture.

*If you would like extra seasoning with this casserole, you could whisk some seasonings to the egg mixture. For example, you could use 1 teaspoon Italian seasoning, or 1/4 cup basil pesto, or a few tablespoons chopped fresh basil — whatever sounds good!

TAGS: Easy recipes for breakfast | Breakfast recipes
Vegetarian, easter, Gluten-free, Italian

Crispy Sausage Egg Breakfast Burritos

Crispy Sausage Egg Breakfast Burritos

Breakfast Recipes Easy Recipes

Scrambled eggs, sausage and cheese are rolled into a flour tortilla and browned on the stove until crispy. Make them ahead of time and freeze until you need them.

Crispy Sausage Egg Breakfast Burritos

Prep Time: 5 minsCourse: Breakfast
Cook Time: 25 minsCuisine: American
Total Time: 30 minsServings: 8

Crumble and cook the sausage in a large skillet until brown. Drain grease, place sausage on paper towel-lined plate, cover and set aside

In a large skillet, melt 1 tablespoon of butter, add eggs, salt and pepper, and cook over medium heat, stirring continuously, until mostly set and no longer runny

Stir in sausage, then remove from heat

Add some of the egg mixture to the middle of a tortilla, top with some of the cheese, fold sides, and roll up

Melt 1 tablespoon of butter on a griddle or skillet over medium-high heat. Place burrito in pan, and cook for about 1 minute per side or until golden brown

Repeat process until all burritos are made, and serve immediately

1 pound breakfast sausage
10 eggs, beaten together
1/2 teaspoon black pepper
1 teaspoon sea salt
8 flour tortillas
2 cups shredded colby jack cheese
2 tablespoons butter, divided

Calories441 kcal

NOT AVAILABLE

TAGS: Breakfast recipes | Quick and Easy breakfast Recipes
breakfast, sausage, eggs, burritos

Sausage, Egg and Cheese Breakfast Roll-Ups

Sausage, Egg and Cheese Breakfast Roll-Ups

Breakfast Recipes Easy Recipes

These Sausage, Egg and Cheese Breakfast Roll-Ups use crescent rolls for a quick and easy hearty breakfast on the go!

Sausage, Egg and Cheese Breakfast Roll-Ups

Ingredients :

5 eggs
1 can (8 oz) refrigerated crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices (sandwich-size) Cheddar cheese
Salt and pepper to taste

Instructions :

Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.

Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un~greased cookie sheet.

Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.

Bake 15 to 18 minutes or until golden brown.

Tag: Easy Recipes | Breakfast Recipes
breakfast, egg, sausage, cheddar cheese, dinner

Bacon and Egg Crescent Squares

Bacon and Egg Crescent Squares

Breakfast Recipes

Breakfast doesn't get much better than flaky, buttery Pillsbury™ crescents filled with eggs, bacon and lots of flavor!

Bacon and Egg Crescent Squares

Ingredients :

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
8 eggs
12 slices cooked bacon
1/4 cup Parmesan cheese
Salt and pepper
2 tablespoons fresh chopped basil, parsley or Italian parsley

Instructions :

Preheat oven to 400°F. Open and unroll the crescents onto a parchment-lined baking sheet. Split each sheet of dough right down the middle, so you have a total of 4 large squares of dough. Pinch perforations together in each square to seal dough seams.

Fold up the edges of the dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Sprinkle with a bit of Parmesan and a smidgen of salt and pepper.

Place three slices of bacon across the eggs on each square. Sprinkle with remaining Parmesan cheese, and additional salt and pepper if desired.

Bake in oven for 10-12 minutes, until the edges of the dough are golden brown and the eggs are cooked to your preference.

Garnish with basil just before serving, and enjoy!

Tag: Easy recipes | Breakfast recipes
Bacon, Egg, Parmesan, cheese, Italian parsley

Easy Cheesy Breakfast Casserole

Easy Cheesy Breakfast Casserole

Breakfast Recipes

Easy Cheesy Breakfast Casserole, this easy sausage, egg and hash brown casserole is simple to make, and always a crowd-pleaser!

Easy Cheesy Breakfast Casserole

Ingredients :

1 pound Italian sausage (I prefer hot, but mild or sweet also work)
1 medium white onion, peeled and diced
3 cloves garlic, minced
1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
6 eggs
1/3 cup milk
1 (20 ounce) bag frozen hash browns, thawed (I used the cubed kind)
2 cups shredded cheddar or mozzarella cheese
1/4 teaspoon freshly-ground black pepper
(optional topping: thinly sliced green onions)

Instructions :

Heat oven to 375°F.

Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.

In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. (I recommend just using a fork to pull out one of the potatoes in the center of the casserole, and test it to see whether it’s tender and cooked through). Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

*Update: Some of you have reported back that your casserole took closer to 45 minutes (total) to bake, so I’ve updated the recipe instructions accordingly. In general, just keep an eye on the casserole while baking, and once the potatoes are tender, it’s ready to go!

Image Pinterest

Tag: Breakfast food | Breakfast recipes
Bell Pepper, Cheese, Eggs, Garlic, Italian Sausage, Milk, Onion