Best 6 Bacon And Egg Doughnuts Recipes

BACON, EGG, AND CHEESE DONUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 2 6-donut pans with nonstick spray.
• Make the donuts: In a large bowl, whisk together the eggs, vegetable oil, and buttermilk. Add the cheddar cheese, ranch dressing mix, salt, baking soda, baking powder, and flour and whisk to combine.
• Fill each mold of the prepared donut pans with 3 tablespoons of the egg mixture.
• Bake the donuts until puffed and cooked through, about 12 minutes. Carefully remove from the pans and transfer to a wire rack set over a baking sheet.
• While the donuts bake, make the cheese sauce: Cook 4 strips of bacon in a large nonstick skillet over medium heat, turning often, until crispy, 7-8 minutes. Using tongs, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered fat behind in the pan. Chop the bacon into fine crumbles, then set aside.
• To the pan with the reserved bacon fat, add the flour and whisk to combine. Cook for 1-2 minutes, until lightly toasted. Slowly whisk in the milk. Cook, whisking constantly, until thick enough to coat the back of a spoon, 3-4 minutes. Stir in the cheddar and Parmesan cheese and whisk until melted and the sauce is smooth, about 2 minutes longer.
• Top each donut with a large spoonful of the cheese sauce, the crumbled bacon, and a sprinkle of chives.
• Enjoy!

BACON AND EGG DOUGHNUTS

Steps:

• Pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. Remove from heat and transfer to a mixing bowl. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 minutes.
• Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour.
• Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Remove dough from refrigerator and stir in bacon pieces.
• Drop dough by scoopfuls (about 2 tablespoons) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. Transfer to paper toweled-lined plate to drain slightly.
• Serve hot, drizzled with maple syrup and topped with bacon pieces.

DOUGHNUT PAN EGG SANDWICHES

Steps:

• Preheat the oven to 300 degrees F. Lightly coat a 6-cavity nonstick doughnut pan with nonstick spray.
• Crack the eggs into a large liquid measuring cup and whisk until no streaks remain; sprinkle with salt. Divide the eggs among the cavities of the doughnut pan and top with the bacon and chives. Carefully place the pan on a sheet tray and bake until the eggs are set and slightly puffed up, 8 to 10 minutes. Cool slightly, then remove the eggs from the doughnut pan.
• Meanwhile, split open the bagels. Top the bottom halves with American cheese pieces and transfer to a sheet tray. Spread the top halves with butter and place them butter-side down on the sheet tray. Bake until the cheese is melted and the buttered bagels are starting to turn golden brown, about 4 minutes.
• Top the cheese half of a bagel with an egg ring and drizzle on some ketchup. Season with salt and pepper and cover with the butter half of the bagel. Repeat with the remaining bagels, egg rings and ketchup to make 5 more sandwiches.

BACON 'N' EGG SANDWICHES

Steps:

• Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

CRISPY OVEN BACON AND EGGS

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.