Think you don’t have time to enjoy bacon and eggs on weekdays? With our Hearty Bacon and Egg Breakfast, you can satisfy your cravings, any day of the week.
This simple recipe delivers flavor, convenience and satisfaction in a perfectly portable package. One bite, and you’ll want to make our Hearty Bacon and Egg Breakfast with Minute® Rice & Quinoa on repeat.
Preheat oven to 325°F. Coat a 12-cup muffin pan with nonstick cooking spray.
Prepare rice and quinoa according to package directions.
Combine rice and quinoa, eggs, bacon, cheese, salt and pepper in a medium bowl. Divide batter between prepared cups and bake for 18 to 20 minutes, or until eggs are just set.
Add a handful of spinach or chopped red bell pepper to the batter for a dose of veggies and more color.
Substitute grated Monterey Jack Cheese for cheddar cheese.
When a recipe specifies softly beaten eggs, you should whisk or use a fork to quickly combine the egg whites and yolks. Eggs that have been softly beaten work well for scrambled eggs and may be required in some baking recipes. The only thing to watch out for while lightly beating eggs is that the white and yolk don’t stay apart. You won’t need to spend much time beating the eggs because you will frequently continue to mix the dough or batter when baking.
A whisk, egg beater, blender, or electric mixer is used to beat eggs until they are foamy, light, and uniform in color. Normally, this takes a few minutes. The texture will start to become thicker and foamier.
The eggs should be beaten with an electric mixer for about 5 minutes, or until thick and a light lemon color. As the amount of liquid in the eggs declines, the volume of the eggs will rise. The egg mixture will start to foam quite a bit.
Egg yolks and sugar are beaten with a whisk or electric mixer for roughly three minutes to achieve a ribbon consistency. As the mixture is dropped from the beaters or a spoon, it produces a “ribbon.”
Egg whites that have been beaten using an electric mixer have soft peaks. Beat them at a medium speed until they are tender and white. Lift the beaters out of the egg mixture to see if you’ve beaten the mixture long enough. They ought to develop peaks that will curl downward and bend backward. Making sure there is no oil or egg yolk on the bowl, mixer, or beaters is a good suggestion. The whites won’t be able to attain their maximum volume if there is oil or yolk present.
After soft peaks, stiff peaks are the next level. Just keep running the mixer until stiff peaks form. Remove the mixer for a quick test to see if the peaks are pointing upwards. The mixed whites should not move if the bowl is turned on its side.
Like with any recipe, make sure to read it completely before you start. Using cold eggs or room temperature eggs may be preferable depending on the recipe and how you need to prepare your eggs. You’ll be equipped to handle any recipe now that you are familiar with the standard terminology used to prepare eggs for baking. Try this Mexican Breakfast Scramble for some more practice!