Saturday in the Castle – that means BACON!
Good morning fans of bacon. Got a good one for you this morning even though we’ve done our share of bacon casseroles – this is just a little different. It’s also VERY yummy.
“CHARLESTON BREAKFAST CASSEROLE”
INGREDIENTS: (MAKES EIGHT SERVINGS – GREAT FOR A GROUP OR SPECIAL OCCASION OR FOR TWO STARVING PEOPLE!)
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated cheddar cheese
6 large eggs
1-3/4 cups milk
1 bell pepper (any color) diced
1 tablespoon mustard (any type will do)
1/2 teaspoon salt and pepper to taste
- Step 1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Step 2
Preheat oven to 325 degrees F (165 degrees C).
- Step 3
Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9×12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
- Step 4
Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
- Step 5
Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.
DELISH? YOU BETCHA!! My Mom and Dad love a good casserole…..(and the leftovers!)
Have a royal Saturday!!! (with bacon)
Saturday Greetings from the Castle ! Shakin’ the pots and pans in the kitchen am I !!
That’s what I do on Saturday morning – give our Castle Baconia Chef the day off and I whip up something special involving BACON for all of you………………….are you ready? Have your pencil and paper ready? If you are a bacon-maniac then you will make sure and try this one. It’s got all the stuff to make a bacon lover (or just plain FOOD lover!) smile.
Bacon Chicken and Dumplings
3 slices bacon (I use five slices but that’s just me – you can use as much as you want!)
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves – diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half (or light cream would also work)
1 1/2 cups biscuit mix (I use Bisquick myself!)
1 cup milk
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
- Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
- Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
Are you salivating yet? This is a doozy and really not a lot of trouble to make either!
Yep that’s what it is – YUMMY. It’s great comfort food too. Nothing wrong with eating comfort food – we do that a lot around the Castle. The more comfortable the better.
MY ALL TIME FAVORITE!
Now I believe now that I’ve shared my vast knowledge of “all things bacon” in the kitchen, I should go take a rest in my chambers…………my royal chair and crown await. Please make plans to visit me again next week when I will have another delicious baconized recipe for you to add to your collection!
See you in the Castle Kitchen next week!! Your King, Teddy