Cowboy Beans + Eggs
Sweet, smoky, and packed with protein for that hearty cowboy comfort you crave.
Prep
5m
Cook
1h 15m
| Category: | Breakfast Main Course |
| Seasons | All |
Ingredients
For
6
Serving(s)
Ingredients
| 3 Oakdell cage-free eggs |
| 1/2 pound bacon |
| 1 medium onion, diced |
| 1 1/2 cups green bell pepper, diced |
| 1 pound ground beef |
| 1/2 teaspoon garlic salt |
| 1/2 teaspoon granulated onion |
| 1/4 cup brown sugar |
| 2 (28 oz.) cans baked beans |
| 1/2 cup barbecue sauce |
| 2 Tablespoons Dijon mustard |
| 1 (15.5 oz.) can dark red kidney beans, drained and rinsed |
Cowboy Beans + Eggs Directions
- Preheat oven to 350 degrees. In a large oven-safe skillet or pot, cook bacon over medium-high heat until browned. Remove bacon with tongs and let cool. Leave bacon grease in pan.
- Add onion and green pepper to the pan and cook for 1 minute. Add ground beef, garlic salt, and granulated onion and cook until browned, about 5-6 minutes.
- Crumble the bacon and add to the pot along with brown sugar, baked beans, barbecue sauce, mustard, and kidney beans. Stir to mix together.
- Crack eggs over the top of bean mixture and cover with a lid. Bake for 1 hour.
