Prep time: 5 min Cook time: 2 hrs
Nonstick cooking spray
6 eggs, lightly beaten
3/4 cup fresh or frozen whole kernel corn, thawed
1/2 cup thinly sliced green onions
6 slices bacon, crisp-cooked and crumbled
1/4 cup finely chopped roasted red sweet peppers
1/4 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
1/4 cup chopped fresh chives or Italian parsley
Lightly coat a 1 1/2–quart soufflé dish or round casserole with cooking spray.
In a medium bowl combine the next 8 ingredients (through salt). Stir in 1/2 cup of the cheese.
Transfer egg mixture to prepared dish. Top with remaining 1/4 cup cheese.
Place dish in a 5- to 6-quart slow cooker. Cover and cook on high 2 to 2 1/2 hours or until frittata is set. (Frittata will puff during cooking and settle when cooling.)
Let stand 10 minutes. Sprinkle with chives.
6 thick bacon slices
2 1/4 cups milk
2 tablespoons butter
1/2 cup uncooked stone-ground grits
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 1/2 cups shredded sharp Cheddar cheese, divided
6 large eggs
2 1/2 cups half-and-half
1 cup heavy cream
1/3 cup sliced green onions
How to Make It
Preheat oven to 350°. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.
Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and 1/2 tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.
Bake at 350° for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes.
Reduce oven temperature to 325°. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
Bake at 325° for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.
Note: Spread cheese to the edge of the warm, bacony grits “crust” to prevent any custard from seeping out while the quiche bakes.
1 can jumbo biscuits
1/4 c. diced olives
8 slices bacon, crisp & crumbled
1/4 c. Canadian bacon, diced
1/2 c. Italian sausage, cooked
1 small can green chiles
1 Tbsp. garlic powder
2 tsp. Italian seasoning
1/4 c. olive oil
1 c. cheese, shredded (we used pepper jack)
pizza sauce for dipping
Cut each biscuit into 6 pieces. Easiest to cut in half. Place on top of each other. Cut in thirds and then separate. Put aside until all are cut in pieces.
In a large bowl, combine all other ingredients together. When combined well, drop biscuits pieces into it and gently toss to get mixed well. Using your hands is a plus here.
Preheat oven 350F. Coat bundt pan with cooking spray.
Place in bundt pan and spread out evenly.
Place bundt pan in oven and bake for 35 – 40 minutes. Keep an eye on them so they don’t over bake on the outside and doughy on the inside.
After about 35 minutes, gently pull a piece of bread away to see if it is done or not. If not, bake in 5 minute intervals until finished.
Serve with pizza sauce and enjoy.
Recipe from: Noble Pig Serves: 24 tater tot wraps
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups whole milk
1 cup grated Monterey Jack Cheese
1 pound sliced bacon, cut into 3-1/2″ long pieces (you might have leftovers)
24 frozen tater tots, thawed
24 slices jalapeno, about three
For the sauce, in a medium saucepan over medium heat melt the butter. Add the salt, pepper and flour, whisking over heat for one minute. Add the milk slowly while whisking constantly to remove any lumps. Continue to cook until bubbly, add cheese until melted. Serve warm.
For the wraps, heat oil over medium-high heat to 375 degrees F. Roll one piece of bacon around each tater tot and slice of jalapeno. Secure tightly with a toothpick.
Fry each tater tot, about four at a time, until bacon is crisp, about 2 minutes. Serve with warm cheese sauce for dipping.
1 tablespoon olive oil
1-1/2 pounds ground beef
2 tablespoons butter
2 tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
3 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 32-ounce package frozen tater tots
6 slices bacon, cooked and crumbled
2 cups cheddar cheese, shredded
2 cups sour cream
Preheat oven to 350 degrees Fahrenheit and grease a 9-by-13 casserole dish.
Preheat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring regularly, for about 10 minutes. Drain and place in a large bowl.
While the beef is cooking, melt butter in a medium saucepan over medium heat. Whisk in flour until there are no lumps.
Allow the flour to cook out for about 2 or 3 minutes. Whisk in onion powder and garlic powder.
Slowly whisk in the milk, breaking up lumps. Season milk mixture with 1 teaspoon of salt and 1/2 ground black pepper. Whisk and continue cooking over medium heat for about 10 minutes, until it thickens slightly.
Add the tater tots, crumbled bacon, cheddar cheese, sour cream and béchamel mixture to the bowl with the ground beef. Stir to mix all ingredients.
Pour the mixture into the baking dish and spread evenly. Bake for 45 to 50 minutes, until the entire mixture is bubbly and the cheese has fully melted.
8 slices bacon, cut in half
30 ounces frozen and thawed shredded hash brown potatoes
1 tablespoon italian seasoning
1/2 teaspoon granulated garlic
2 teaspoons kosher salt
1 pinch red chili pepper flakes
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
8 large eggs
3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20 minutes.
Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
Garnish with chopped chives or sliced scallions to serve.
10 to 12 Serving
2 sticks (1 cup/16 tablespoons) unsalted butter
1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
3 cups shredded cheddar cheese
2 cups sour cream
1 bunch green onions, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)
Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.
Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn’t burn.
Serve when warm and enjoy.