Bacon Egg and Cheese Breakfast Bread

Bacon Egg and Cheese Breakfast Bread

 

 

 

 

 

 

 

 

 

 

 

So quick and easy to make and so good!  Pretty too.  One of those throw together recipes that turns out great thanks to canned biscuits and eggs.

Bacon Egg and Cheese Breakfast Bread

1 tube (16 ounces) home style biscuits 

¼ cup (½ stick) butter, melted

6 large eggs, beaten 

6 pieces bacon, cooked and crumbled

1/2 cup cheddar cheese, shredded

1/2 cup Monterey Jack cheese 

¼ cup (½ stick) butter, melted

½ teaspoon garlic salt

Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray. 

 

 

 

 

 

 

 

 

 

 

 

 

Cut each biscuit into 4 pieces.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut bacon into small pieces. 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, combine the melted butter and biscuit pieces.

 

 

 

 

 

 

 

 

 

 

Add the eggs, crumbled bacon, and shredded cheese. Toss it all together until combined. 

 

 

 

 

 

 

 

 

 

 

 

 

Add the mixture to the prepared bundt pan.

Bake for 30-35 minutes, or until golden brown on top. Allow the bread to cool for a couple of minutes before inverting it onto a serving plate. While the bread is cooling, make the garlic butter.

 

 

 

 

 

 

 

 

 

 

 

 

Garlic Butter

In a small bowl, combine the melted butter with the garlic salt. Mix well.

Brush over the bread. Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Chili Cheese Hot Dog Bake

 

Today I was thinking about hot dogs……not just any hot dogs. I was thinking about Chili dogs.  With cheese!  But I didn’t have any hot dog buns.  You can’t have chili dogs without a hot dog bun.  Or can you?   Sure you can….how about a Chili Hot Dog bake!  You get the chili, the dog, the cheese and a big puffy bun all in one simple to make casserole!  And it’s soooooo good!   

Chili Cheese Hot Dog Bake

4 hot dogs 

8 Sargento String Cheese (cheddar or Colby Jack) 

1 can Pillsbury pizza dough

1 (15 oz.) can chili (or 2 cups of your own leftover Chili)

1/4 cup butter, melted 

1 teaspoon garlic powder 

1 teaspoon fresh parsley, chopped 

Preheat oven to 375 degrees.  Spray a 10 x 10 inch square baking dish with non-stick cooking spray. Heat your chili in a saucepan until hot and then pour into your prepared baking dish. Spread evenly.

Remove the cheese from the wrappers and set aside. 

Open the can of pizza dough and lay it out on a cutting board. Stretch the dough out to a flat rectangle and cut into 4 equal sections. Lay a hot dog on each section at the upper end. Lay cheese on each side of the hot dog.

Starting at one end of the dough, roll up the hot dog and the cheese keeping the cheese on each side of the hot dog.  

Place the wrapped hot dog on top of the chili, seam side down.

Mix butter, garlic powder and parsley in a small bowl. Brush the dough lightly with some the butter mixture.  You will use the butter again later.

Bake hot dogs and chili in the oven for about 20 minutes or until the chili is bubbling, cheese is melted, and dough is golden brown. 

Remove from oven and brush the tops of the dough with remaining butter mixture.  Enjoy! 

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Baked Rigatoni with Broccoli And Ham

 Baked Rigatoni with Broccoli and Ham

“This has too much cheese,” said no one, ever. Who doesn't love a creamy cheesy pasta casserole?  This one is made with a tender rigatoni pasta in a rich, creamy Bechamel sauce with tender diced ham. Oh and I threw in some broccoli to keep it healthy! 

Baked Rigatoni with Broccoli And Ham

8 ounces rigatoni

1 1/4 pounds broccoli stems and florets separated

2 cups of thick sliced ham, cut into strips

3 tablespoon unsalted butter, plus more for greasing casserole

3 tablespoons flour

2 cups heavy cream

3/4 cup freshly grated Parmesan cheese

1/4 teaspoon salt

Freshly ground black pepper

8 ounces mozzarella, diced

1/4 cup dried breadcrumbs

Olive oil

Heat the oven to 400 degrees. 

Heat a large pot of well-salted water to a boil over high heat. Add the rigatoni and cook for about 6 minutes.  Remember, when cooking pasta for casseroles, make sure to salt the water generously. Never add oil to the pasta or rinse it when it's finished cooking.  Both will prevent your sauce from sticking to the pasta and your dish will be watery.  

 

Cut the broccoli into florets and add them to the pot with the rigatoni. Cook for 2-3 additional minutes. Do not over cook. Drain pasta and broccoli and transfer to a large bowl.  Add in chopped ham.

In a large skillet, melt butter over medium heat. Add the flour and stir for about 2 minutes until flour taste has cooked off. Remove skillet from heat and pour in cream slowly while whisking to remove any lumps. Return to heat and add Parmesan cheese. Cook until sauce thickens and then add salt and pepper to taste.  Set aside off heat.

Add the mozzarella and half the sauce to the rigatoni and broccoli and ham and toss lightly.  Pour into a buttered 10-inch casserole dish and spread out evenly.  Spoon remaining sauce on top. Sprinkle with breadcrumbs. Bake uncovered until cheese is bubbly and melted. About 20-30 minutes.

Photography is the property of and copyrighted to ©Welcome Home.