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Bacon, Egg and Onion Breakfast Tower recipe

Bacon, Egg and Onion Breakfast Tower recipe

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  • Dish type
  • Breakfast

An alternative to the usual bacon and eggs, or serve as a brunch snack. Rounds of toasted bread are topped with crispy chopped bacon, scrambled eggs and onion, then garnished with basil leaves.

Kent, England, UK

1 person made this

IngredientsServes: 2

  • 2 slices bread
  • 4 rashers bacon
  • 3 eggs
  • salt and pepper to taste
  • good knob butter
  • 1 onion, sliced
  • basil leaves to garnish

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Using a disc cutter, cut a round out of each slice of bread. Heat the grill and grill the bacon until crispy. Slice into chunks.
  2. Meanwhile, crack the eggs into a mixing bowl and add seasoning. Heat a frying pan and add 1/2 the butter, fry the onions until cooked. Pour in the egg mixture and stir well to scramble with the onion.
  3. Grill or toast the bread rounds. On each plate place a toast disc followed by 1/2 the egg mixture then the bacon. Top with basil to garnish.

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Breakfast Casserole Recipe- Egg, Potato, Peppers, Bacon

I wanted an easy, crustless breakfast casserole with specific ingredients to take to our small group breakfast at church and this one I found online proved perfect! I adjusted a few things to make it work with what I had on hand and everyone loved it!

1 package (1 lb.) bacon, cooked (I only had like 4 slices, so I threw in several slices of chopped up lunchmeat)

1 bell pepper, seeded and diced

2 c. shredded cheddar cheese

3 c. potatoes, washed and diced (raw, or frozen diced. No need to thaw or precook!)

Preheat oven to 350 degrees. Cook bacon till crispy and chop into small pieces. Sauté onion, pepper, tomato and garlic. Mix all ingredients together, except eggs, and pour into greased casserole dish. Beat eggs and pour over top. Bake uncovered for 40-55 min or until center is no longer runny. Let stand 10 min. before serving. Can be served with your favorite hot sauce (ours is Valentina)!

Note: this recipe can be made the night before and popped in the oven to bake the next morning!

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.

KETO Egg Bake - Bell Pepper, Onion, Bacon and Egg

3) In the blender (easiest way I've found) combine the eggs, sour cream, heavy cream, cream cheese and blend thoroughly
I also add a bit of salt, pepper and turmeric to the blender.

4) Put veggies on bottom, add bacon crumbles on top, sprinkle about half the cheese on top of that. Pour the egg mixture into the pan. sprinkle remaining cheese on top.

Macro Note: 71% Fat, Protein 22% Carbs 7% 1) cook the bacon to crispy goodness (the whole pound)
let cool and chop into crumbles

2) fry the veggies in the bacon grease
Note on the spinach: I used a can (the whole thing) drained

3) In the blender (easiest way I've found) combine the eggs, sour cream, heavy cream, cream cheese and blend thoroughly
I also add a bit of salt, pepper and turmeric to the blender.

4) Put veggies on bottom, add bacon crumbles on top, sprinkle about half the cheese on top of that. Pour the egg mixture into the pan. sprinkle remaining cheese on top.

Scrambled Eggs With Bacon

Scrambled eggs with bacon is a versatile recipe. It's a simple, everyday breakfast recipe but special enough that you could serve it for a crowd at brunch. You often see scrambled eggs served with bacon, but this recipe has tons of flavor because the scrambled eggs are cooked in some of the bacon fat, then the bacon is folded into the eggs along with cheese. The end result is rich, creamy, salty, and smoky with the wonderful crunch from the bacon.

Scrambling eggs isn't difficult, but it does take some practice. To get large fluffy curds of egg, use a heatproof spatula. You will want to occasionally scrape the bottom of the skillet as the eggs cook, turning the eggs over to reveal the cooked area while letting the uncooked egg flow to the bottom of the pan. When the eggs look set, they are done. Don't overcook them. If you want to be safe, the temperature of the cooked eggs should be 160 F as measured by an instant-read thermometer.

If you are making this recipe as part of a brunch for a crowd, serve these eggs with some sweet rolls, muffins, or a coffee cake, and some orange juice, hot coffee, and cold milk. A fresh fruit salad is also a nice, light complement to the rich eggs.

Keto Bacon & Onion Egg Cups – SCKC

These keto bacon & onion egg cups contain just a few ingredients, but are loaded with flavor. The bacon of course adds a salty lusciousness, but the onion is where the magic is. Cooked down and caramelized in the bacon fat, the onions add a natural sweetness that perfectly complements the savory bacon and eggs.

Our grocery store was out of it, but some fresh thyme would be a nice addition to these keto bacon and onion egg cups if you can get it! Parsley would also work, but I didn&rsquot have that either. ? Next time.

If you aren&rsquot doing the Squeaky Clean Keto Challenge or Whole 30, then some cheese added to these keto bacon and onion egg cups would definitely make them next level. I&rsquod go salty feta or creamy brie personally, but asiago or cheddar would also work well if dairy isn&rsquot a problem for you.

Using a muffin tin makes these keto bacon & onion egg cups easy to portion out, but you could just as easily bake this in a 9 x 9 baking dish, and then cut it into squares for easy serving. Just be aware that you may have to increase the baking time by a few minutes until the center is firm and cooked through.

Bacon and Eggs Breakfast Pizza Ingredients

Anyone who knows me knows that I would NOT call myself a morning person. I’m not that mom who wakes up at the crack of dawn to have a 4-course steaming breakfast on the table when my angelic children sleepily rub their eyes awake. Nope, most days my kids are lucky to have a bowl of cereal ready for them.

Because of that, when I’m making homemade breakfast pizza, I choose to use a pre-made crust. In the morning, I simply don’t have time to let the homemade dough rise.

If you are one of those super-human people who thrive before the sun rises, go for it! Make some homemade dough. If you’re like me though, no shame in some store-bought pizza dough.

Bacon Breakfast Burrito

They’re crazy easy to make, even easier to eat thanks to their portable little package, and totally customizable with all your favorite mix-ins.

So far both the breakfast burritos on my site are vegetarian (one with tater tots and one loaded with veggies) but I think we have room in our recipe box for some bacon, egg, and cheese deliciousness too!

Bacon And Egg Fried Rice

I liked this dish a lot. I made it on a day when I happened to have some leftover white rice. Next time I make it, I will probably add 2 more eggs and 2 more slices of bacon, just to get that really, big breakfast feeling. But it is already fantastic as written. I really appreciated how making the bacon and then adding it back in again later made for bacon that was really crisp and wonderful. Despite the chopsticks shown in a couple of the images, I did find it best to use a spoon to eat this. really big spoonfuls filled with really good stuff! (This recipe was submitted in 2004. It was tested and photographed in May 2017.)

How To Make Bacon And Egg Fried Rice

In large skillet fry pieces of bacon until crisp, drain, set aside. Set bacon on a plate and clean the skillet for reuse.

Beat eggs in cup and scramble in a little oil in the skillet. Set scrambled eggs on a plate and clean the skillet for reuse.

Heat remaining oil in pan and add cooked rice. Toss rice to coat and add some soy sauce. Add eggs, bacon pieces and pepper. Add salt if desired - but remember. the soy sauce is really salty already. Stir and continue to cook for a couple minutes.

Add onions (or cilantro) at the end so they don't overcook.

Cooking Notes From Mr Breakfast

Where the choice is given between green onion or cilantro, I went with cilantro. I really liked the freshness that it added to the heavier flavors.

As originally submitted, the ingredients included "salt - to taste." I eliminated that ingredient because the soy sauce and bacon already provide plenty of salt.

Great as both the main course or as a side dish. This could be served for any meal, but we tend to have it at breakfast with leftover rice from the night before.

Mr Breakfast would like to thank MamaMia for this recipe.

From Fancy

Rating (out of 5):

I grew up in the south so ate this recipe all the time growing up. My parents would add back eyed peas, corn, or whatever else was leftover. You can make it with sausage or bacon. I just started adding the soy sauce a few years ago and it is definitely what takes the recipe to a higher level. I usually cook the bacon until crisp, remove the bacon, then add the onions to the bacon fat. After onion is soft, push everything to the side. Then, add eggs and cook in remaining bacon fat until just set. Add the eggs (and I like a lot of eggs in this recipe) cook until firm. Add the rice and stir about every 30 seconds until the eggs are done. Delish.

Comment submitted: 9/1/2014 (#18975)

From jammers

Rating (out of 5):

This is a good dish, but I say double the bacon and add one more egg. It tastes like a dinner dish otherwise. But make my changes and it tastes like a really good breakfast.

Comment submitted: 3/12/2012 (#13664)

We have been making "fried rice" for breakfast for decades. we love it. Our recipe is a little different and easier I think. We cook it all in one skillet. Bacon fried first, removed and drained. then we put the rice and green onions in the drippings of the bacon (same skillet), then break the eggs over the rice, season with salt and pepper, cook until eggs are done, crumble bacon in!

Bacon & Egg Breakfast Fried Rice

It’s an economical dish that is quick to make and it tastes fantastic no matter what you put into it! For real. I haver made it a ton of ways and it turns out great every single time!! It’s a great way to use up leftovers or if you only have a little bit of an ingredient, it’s a great way to make it stretch to feed a crowd! Fried rice is definitely in my top 5 dishes of things I like to make when I don’t know what to make!

If you think fried rice is only for dinner, I’m here to show you that it is bomb-diggity for breakfast! Yes, bomb-diggity! Brian even asked me to make this again the next day after I made it for pictures for the blog. This Bacon & Egg Breakfast Fried Rice is perfect for a quick breakfast, lunch or dinner!! Although the extent of veggies I used for this dish was limited to onions (white for cooking and green for garnish), you could definitely add some peas & carrots, bean sprouts or any veggie you like to the mix to make it a little more substantial. I like to serve this with fresh fruit for a meal that is so, so simple and delicious!

Don’t forget to stop by and see what my friends shared today for Bacon Month!

Can I Make This the Night Before?

Yes. This is a great casserole to make the night before. In the morning be sure to allow 30-60 minutes for the casserole to come to room temperature before baking it in the oven.

The Sweet Potato, Bacon and Egg Breakfast Casserole takes approximately 40 minutes to bake or until the center is set and doesn’t jiggle anymore. If you find that it’s getting too brown on top cover it loosely with a piece of foil. I did this during the last 10 minutes of cooking time.

Let the casserole rest for 10 minutes before serving. I suggest serving it with either the Cranberry Apple French Toast Casserole that I mentioned earlier, Cranberry Orange Muffins or this Cranberry Maple Pecan Baked Oatmeal. And don’t forget the Cranberry Orange Mimosas! The casserole also reheats well and is excellent for breakfast or lunch the next day.