Time 9h5m Yield 6 Number Of Ingredients 7 Steps:
Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish. Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish. Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.
Time 9h10m Yield 8 Number Of Ingredients 13 Steps:
Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook onions in oil about 2 minutes, stirring occasionally, until tender. Add remaining 1 tablespoon oil, the mushrooms, thyme, salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until mushrooms are tender and browned. Add arugula; cook about 1 minute or until starting to wilt. In large bowl, beat eggs, milk and Bisquick mix until mixed well. Stir in onion mixture, Canadian bacon and cheeses; pour into baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 350°F. Uncover, and bake 30 to 38 minutes or until edges are golden brown and knife inserted in center comes out clean. Cool 5 minutes before serving.
Time 55m Yield 8 servings. Number Of Ingredients 10 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.
Time 1h Yield 10 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat the oven to 350°; butter a shallow 2-quart casserole. In a large skillet, cook the bacon until crisp; drain well and crumble. Add the green onions and 1 tablespoon butter to the pan and cook for 2 minutes, stirring. Add the mushrooms and cook for 2 to 3 minutes more, then remove from the heat. In a medium bowl, beat the eggs, milk, salt, and pepper together. Stir in the cheese and mushroom mixture. Pour into the prepared dish and bake, uncovered, for 30-35 minutes, or until puffed and set.
Time 1h5m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon. Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes. Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture. Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.
Time 1h10m Yield 6 servings Number Of Ingredients 10 Steps:
Heat oven to 400ºF. Place 4 bacon slices, with long sides together, on foil-covered pizza pan sprayed with cooking spray. Weave remaining bacon slices, 1 at a time, horizontally though bacon slices on pizza pan to form lattice pattern. Bake 20 min. or until crisp and golden brown. Meanwhile, cook potatoes in hot oil in skillet as directed on package. Spoon into 9-inch pie plate. Use bottom of dry measuring cup to press potato mixture onto bottom and up side of pie plate. Sprinkle with pepper. Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until well blended. Stir in milk. Add shredded cheese and onions; mix well. Reduce oven temperature to 350ºF. Pour cream cheese filling into potato crust. Bake 30 min. or until center is almost set. Meanwhile, use wide spatula to carefully transfer bacon lattice from pizza pan to double layer of paper towels to drain. Place bacon on top of potato mixture; brush with syrup. Bake 10 to 15 min. or until bacon is heated through.
Time 45m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture and bacon. Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch). Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean. Let stand 5-10 minutes before cutting. Serve warm.
