Bacon and eggs are the perennial breakfast food. Our ancestors started it with eggs from their own hens and their own cured bacon from the smokehouse.
It continues today but most people probably opt for a bacon, egg and cheese biscuit from the fast food joints. If you’re guilty of that kick the habit with these easy eggs and bacon dishes.
Bacon and Eggs with Cheese Strata
Prep time: About 15 Min.
Cook time: 1 Hour
Total time: 1 Hour 15 min
12 thick slices white bread, cut into 1 inch cubes
1/4 cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 1/2 cups chopped fresh mushrooms
2 1/2 cups half-and-half
1 teaspoon Dijon mustard
Toss the cubed bread with the bacon, cheese, and mushrooms, and pour into a 9×13 inch baking dish. Whisk together the eggs, half-and-half, and mustard until they’re smooth and then pour evenly over the cubed bread mixture. Cover the dish with plastic wrap and refrigerate overnight.
Preheat your oven to 350 degrees F.
Remove the plastic wrap from the baking dish and bake the strata in the preheated oven until the top is golden brown and the eggs are set, about 1 hour.
Let the strata stand for 10 minutes before serving.
If you want to kick your strata up a notch you can add diced green peppers and diced onions.
Yum, very good!
Yield: 6 Servings
Here’s another great eggs and bacon dish that’s not only for weekdays but would also be great for a weekend brunch party.
Bacon and Eggs Pie
1 (11 ounce) package piecrust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Preheat your oven to 425 degrees F.
Prepare the piecrust mix for a one crust pie as directed on the package. Divide the pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin.
Fit the pastry over circles on the backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups. Make pleats so the pastry will fit closely. If using individual pie pans or tart pans cut the circles 1 inch larger than the inverted pans and fit into pans. Prick the surface. Place the tarts on an ungreased cookie sheet.
Bake until light brown, about 8 to 10 minutes. Cool for 5 minutes and carefully remove from the cups. Reduce the oven temperature to 350 degrees F.
Place 2 Canadian bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat making a slight well in the centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place the tarts on an ungreased cookie sheet.
Bake until eggs are soft cooked, about 15 to 20 minutes.
Great stuff. Serve it to your mother-in-law and watch her turn green with envy.
Here’s another great eggs and bacon dish in casserole form.
Bacon and Egg Casserole
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
In a large skillet cook the bacon and onion until the bacon is crisp and then drain. In a bowl combine the remaining ingredients and stir in the bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
Enjoy your fast food eggs and bacon biscuit if you must but please give these recipes a try for your own homemade dishes made with bacon and eggs.