Bacon 'n' Egg Wraps

Ingredients

• 1 medium onion, chopped
• 3/4 cup chopped green bell pepper
• 1 tablespoon butter or margarine
• 5 eggs
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded Cheddar cheese
• 1/2 pound sliced bacon, cooked and crumbled
• 4 (10 inch) flour tortillas
• salsa (optional)

Directions

1. In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.

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Bacon 'n' Egg Gravy

Ingredients

• 6 bacon strips, diced
• 5 tablespoons all-purpose flour
• 1 1/2 cups water
• 1 (12 ounce) can evaporated milk
• 3 hard-cooked eggs, sliced
• salt and pepper to taste
• 4 slices bread, toasted

Directions

1. In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Stir flour into the drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.

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Bacon N Egg Pizza

Ingredients

• 1 (8 ounce) package refrigerated crescent rolls
• 12 bacon strips, cooked and crumbled
• 1 cup frozen shredded hash brown potatoes
• 3/4 cup shredded Cheddar cheese
• 4 eggs
• 2 tablespoons milk
• 1/2 cup grated Parmesan or Romano cheese

Directions

1. Unroll crescent dough into one long rectangle. Press onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking pan. Seal seams and perforations. Sprinkle with bacon, potatoes and cheddar cheese.
2. In a bowl, beat eggs and milk. Pour over cheddar cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 25-30 minutes or until eggs are completely set.

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Bacon 'n' Egg Bundles

Ingredients

• 1 teaspoon butter or margarine
• 12 bacon strips
• 6 eggs
• Fresh parsley sprigs

Directions

1. Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
2. Cut six bacon strips on half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncovered, at 325 degrees F for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley.

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Bacon Pie

Ingredients

• 12 slices bacon
• 1 cup shredded Swiss cheese
• 1/3 cup chopped onion
• 2 cups milk
• 4 eggs
• 1 cup baking mix
• 1/8 teaspoon ground black pepper

Directions

1. Heat oven to 400 degrees F (205 degrees C). Grease glass pie plate, 10x1-1/2 inches. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Sprinkle bacon, cheese, and onion in pie plate.
3. In a medium bowl, stir milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
4. Bake 35 to 40 minutes or until knife inserted in center comes out clean.

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Bacon 'N' Egg Biscuits

Ingredients

• 2 cups buttermilk biscuit mix
• 7 tablespoons water
• 8 eggs
• 8 slices processed American cheese
• 8 bacon strips, halved and cooked

Directions

1. In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.

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Bacon for the Family or a Crowd

Ingredients

• 1 pound thick sliced bacon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
2. Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.

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Bacon Quiche

Ingredients

• 3 eggs
• 1 1/2 cups milk
• 1/4 cup butter or margarine, melted
• 1/2 cup biscuit/baking mix
• Dash pepper
• 8 bacon strips, cooked and crumbled
• 3/4 cup shredded Cheddar cheese

Directions

1. In a blender, combine eggs, milk and butter. Add biscuit mix and pepper; cover and process for 15 seconds. Pour into a greased 9-in. pie plate. Top with bacon and cheese.
2. Bake at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

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Bacon Cheese Stromboli

Ingredients

• 1 (10 ounce) can refrigerated pizza dough
• 3/4 cup shredded Cheddar cheese
• 3/4 cup shredded mozzarella cheese
• 5 bacon strips, cooked and crumbled
• 1 (12 ounce) jar salsa
• Sour cream

Directions

1. On an ungreased baking sheet, roll the dough into a 12-in. circle. One one half of dough, sprinkle cheeses and bacon to within 1/2 in. of edges. Fold dough over filling; pinch edges to seal. Bake at 425 degrees F for 9-11 minutes or until golden brown. Serve with salsa and sour cream if desired.

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Bacon and Egg Pocket

Ingredients

• 8 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped bacon
• 1/2 cup Heinz® Tomato Ketchup
• 1 1/2 cups baby spinach leaves
• 1 cup shredded reduced-fat Cheddar cheese
• 6 small whole-wheat pocket pitas

Directions

1. Whisk the eggs with the salt and pepper, reserve. Heat a large, nonstick skillet over medium heat. Add the onion and bacon. Cook, stirring, for 5 minutes or until onions and bacon are browned.
2. Pour in the eggs. Cook, without stirring for 1 minute. Cook, stirring, for 1 to 2 minutes or until just set. Remove from the heat.
3. Use a small knife to cut halfway around the outside edge of each pita, fold back the top flap. Spread an equal amount of the ketchup all over the inside of each pita. Lay a portion of spinach over the ketchup. Top with a portion of the scrambled egg mixture, sprinkle with cheese.
4. Tuck the top flap of each pita inside, directly over the filling. Tightly roll the loose flap over the outside of each pita to completely enclose filling. Let stand for 5 minutes to soften cheese before serving.

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Bacon Avocado Burritos

Ingredients

• 4 eggs
• 8 flour tortillas (7 inches)
• 2 tablespoons vegetable oil
• 1 1/2 cups shredded Cheddar cheese
• 1 large ripe avocado, thinly sliced
• 1 1/2 cups chopped green onions
• 1 pound sliced bacon, cooked and crumbled
• Salsa, ranch salad dressing or sour cream

Directions

1. In a bowl, beat the eggs. Dip one tortilla in eggs.
2. In a large skillet, cook tortilla in oil just until egg sets; turn to cook other side. Remove and place between paper towels to drain; keep warm. Repeat with remaining tortillas, adding more oil if needed.
3. Place cheese, avocado, onions and bacon down the center of tortillas; top with salsa, salad dressing or sour cream. Fold ends and sides over filling. If desired, filled burritos may be warmed in the microwave just before serving.

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