Scrambled Eggs, Bacon, and Toast
Scrambled Eggs, Bacon, and Grapefruit — (via prettygirlfood)
Source: Breanna Comfort
Scrambled Eggs w. Tomato, Turkey Bacon, & Whole-Wheat Toast
Ingredients // Servings: 4
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.
Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.
Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives (or herb of your choice).
Again, you don’t have to use chives – use whatever type of herb you want. Or none at all.
We added more bacon, cooking about 6 slices or so total. Again, that’s optional, of course. We also cooked our bacon in the oven prior to baking the tart shells. I just prefer this method as opposed to stove top or microwaving. Usually 400 degrees for about 20 minutes, turning the bacon once midway or so. Be careful and watch it more closely after turning it. It will cook much quicker once it’s been flipped.
If you can’t find havarti cheese, Fontina is another good melting cheese, though it might be a little more expensive. We didn’t have Parmesan, so we used some aged Asiago I had on hand and it was just as good.
Bacon & Egg Breakfast Cups
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (3 oz) cream cheese, softened
1 whole egg
1 egg yolk
1/4 cup chopped green onions (4 medium)
3 oz shredded Swiss cheese (about 2/3 cup)
8 slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)
Additional finely chopped green onions, if desired
1. Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.
2. In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.
3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.
Ingredients // Makes 2 Servings