Cheesy Bacon Eggs with Baking Powder | CookOS

Cheesy Bacon Eggs

Name: Cheesy Bacon Eggs with Baking Powder
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 pieces of bacon, chopped; 1 tsp baking powder; 2 tbsp all-purpose flour; 8 large eggs; ½ cup milk; ½ cup sour cream; 8 oz monterey jack cheese, shredded; 6 tortillas or english muffins; 2 scallions, chopped

These cheesy bacon eggs are made fluffy and light with baking powder and flour, then loaded with crisp bacon and melty monterey jack cheese. Serve them nestled in warm tortillas or english muffins for an easy, satisfying breakfast.

🌍American 🏷️Bacon 🏷️Eggs 🏷️Cheese 🏷️Breakfast 🏷️Slow cook Monterey jack

About·Privacy·Terms

🏷️

Total

1h 10m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 pieces of bacon, chopped
1 tsp baking powder
2 tbsp all-purpose flour
8 large eggs
½ cup milk
½ cup sour cream
8 oz monterey jack cheese, shredded
6 tortillas or english muffins
2 scallions, chopped

9 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place bacon in a medium skillet. Turn heat to medium-low and cook, stirring occasionally until browned and crisp, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate.
2
In a large bowl, whisk together the baking powder, flour, ½ tsp salt, and ½ tsp ground black pepper.
3
In a medium bowl, whisk together eggs, milk, and sour cream. Add the egg mixture to the flour mixture and whisk to combine. Stir in the shredded cheese and cooked bacon.
4
Spray a pan with cooking spray and pour in the egg mixture. Insert pan into your slow cooker, input settings, and cook now or schedule.
5
Just before serving, toast the english muffins if using or warm the tortillas. Remove eggs from your slow cooker, cut into pieces, and divide between plates. Garnish eggs with scallions and serve with english muffins or tortillas.

Was this recipe helpful?

Tips & Notes

Pro tips

Cook bacon until very crisp, then chop into small pieces so they distribute evenly and stay crunchy throughout the eggs.
Whisk the egg-milk-sour cream mixture thoroughly with the flour and baking powder before cooking to incorporate air and ensure even rise.
Cook over medium heat, stirring gently every 30 seconds to create large, soft curds rather than tiny, dense ones.
Remove from heat when the eggs still look slightly wet on top—carryover heat will finish cooking them to fluffy perfection.

Substitutions

Monterey jack → sharp cheddar or pepper jack (same melting quality)
Sour cream → Greek yogurt or crème fraîche (maintains tang and richness)
English muffins or tortillas → breakfast burritos, crepes, or served plain (no change to egg mixture)

Storage & make-ahead

Store cooked eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally.