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in Breakfast.


Bacon Egg and Biscuit Cups Recipe


  • 15 eggs, scrambled
  • salt and pepper
  • ½ pack of ham, diced
  • one pack chopped spinach, defrosted
  • biscuit dough
  • 30 slices bacon
  • shredded cheddar cheese


  1. Scramble the eggs in a large measuring cup with a spout. Add salt and pepper. Flatten out each piece of biscuit dough with your fingers and cut into four pieces. Place the pieces into greased cupcake pan. Par-cook the bacon in the microwave then wrap the bacon around the top of the biscuit dough.
  2. Bake at 350 degrees for 5 minutes. Remove the pan from the oven and pour in the scrambled egg mixture into each cup, only about 2/3 full. Put on the toppings of ham, spinach, cheese or anything else you like.
  3. Put the pan back into the oven for 10-15 minutes or until eggs are cooked. Remove each biscuit cup and enjoy warm.


Stuffed Zucchini Boats Recipe


  • 3 zucchinis
  • 1/2 large onion, chopped fine (~ 1/2 cup)
  • 1 Tbsp butter
  • 6 slices crispy bacon (~ 1/2 cup chopped)
  • 1 Tbsp sour cream
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp curry powder
  • 1 Roma tomato, seeded and chopped
  • 1 tsp fresh thyme leaves
  • freshly grated Parmesan cheese
  • fresh cracked black pepper
  • kosher salt


Give the zucchini a quick wash for good measure.  Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon.  Leave a ledge of zucchini around the edges.  For the life of me, I couldn’t make straight lines.  That’s okay.  They were still delicious.  Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon.  You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)… but my family goes through quite a lot bacon, so it’s going in!  Saute the onions in the butter until soft and translucent.  Add in the bacon. Season with the curry powder and salt.   Cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream.  (How can this be bad?)Rough chop some fresh thyme leaves. Mix the cooked onion and bacon mixture with other ingredients.  Taste and adjust seasoning.

Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling.  You don’t really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.



Grilled Stuffed Flank Steak Recipe


  • 2 lb + Flank steak butterflied
  • 2 garlic cloves, sliced
  • 1 cup fresh baby spinach
  • 5 – 6 slices provolone cheese
  • 1 small red bell pepper, diced
  • 1 small sweet onion, diced
  • 2 tbs honey mustard
  • coarse ground black pepper
  • sea salt
  • olive oil
  • 3 – 5 slices of bacon
  • Butchers twine


  1. Wash, dry and butterfly Flank Steak.
  2. Saute onions, red bell peppers, Crimini mushrooms, salt and pepper.
  3. Apply mustard to inside of Flank Steak.
  4. Layer the stuffing ingredients: Provolone cheese, salt, pepper, parsley, sauteed vegetable and spinach.
  5. Roll Flank Steak up to make a log.
  6. Apply olive oil to surface.
  7. Salt and Pepper
  8. Place Bacon on top.
  9. Tie with Butchers twine.
  10. Roast at 350 F for approximately 1hr or until internal temp reaches 140 F
in Breakfast.


Egg Bacon Baguette Breakfast Recipe


  • 1 slice slab bacon (2 oz; 55g)
  • 1/4 French baguette
  • 2 eggs
  • Salt and pepper
  • Olive oil for cooking


  1. First, cut the baguette. And make a hole but don’t remove all the white bread inside. Just like this. And set aside.
  2. Add the olive oil in the frying pan and heat the oil over medium heat. Meanwhile cut the bacon. I am using slab bacon today. Then cook until brown and crisp. Now transfer to a kitchen towel lined plate to drain the excess fat.
  3. Now wipe out the bacon fat on the pan and lightly spray oil. Reduce the heat to medium-low and place the baguette on the pan.
  4. Crack an egg in a cup and slowly pour it into the hole. If you press the baguette firmly with fingers, the egg white will not get leaked out on the bottom of the bread. Season with salt and pepper and cover the pan. And cook for 2 minutes. And flip it over. Then cook another 1 minute or until the egg is cooked to your liking.
  5. Repeat the process. This recipe is for 2 egg baguettes.
in Desserts.


Bacon Cinnamon Rolls Recipe


  • 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
  • 5 bacon strips


  1. Preheat oven to 350 degrees.
  2. Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
  3. Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
  4. Cook according to package instructions, then drizzle with icing from the package.
in Breakfast.


One Pan Breakfast Recipe


  • 6 slices of bacon.
  • 6 eggs, beaten
  • 6 small pork sausages
  • 6 cocktail tomatoes
  • 12 button mushrooms
  • 1/2 cup of grated cheese
  • 1 small onion, chopped finely
  • 1 spring onion
  • salt and pepper to taste


  1. Preheat your grill to 450 ºF (230 ºC).
  2. Fry the sausages for about 5 minutes on a medium heat, then add the bacon and fry for another couple of minutes. Add the chopped onion and mushrooms and fry until the onion is golden in colour. Drain off the excess fat, and lower the temperature to medium low. Arrange the sausages and other ingredients evenly around the pan. Pour in the seasoned beaten eggs. Stir a little with the fork to mix while the eggs partially set (2 minutes). Switch off the heat, add tomatoes and sprinkle the cheese and chopped spring onions over the top.
  3. Put the whole frypan in the oven near the top and grill for 2 more minutes or until the surface just starts to brown.
  4. Leave it to sit for a few minutes to finish cooking. Cut, serve & eat your baconlicious breakfast.


Chipotle Macaroni and Cheese with Bacon Recipe


  • Butter, for greasing the baking dish
  • 2 cups elbow macaroni, uncooked
  • 2 cups milk
  • 1 cup cottage cheese
  • 1 chipotle chile in adobo
  • 1 clove of garlic, roughly chopped
  • 1 tsp. dry mustard powder
  • Pinch of cumin
  • Salt and freshly ground black pepper, to taste
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 pieces raw turkey bacon or 4 pieces cooked bacon, chopped
  • 1/4 cup of crumbled cotija cheese


  1. Preheat oven to 375 degrees.
  2. Butter a 9-inch cast iron skillet or a 9-inch round or square baking dish. Add the dry macaroni.
  3. In a blender, purée the milk, cottage cheese, chipotle chile, garlic, mustard powder, cumin, salt, and pepper until smooth.
  4. Pour the milk mixture over the dry macaroni. Stir in 2 cups of the cheese (2/3 of the cheddar and 2/3 of the Monterey Jack.)
  5. Cover the baking dish with foil and bake for 30 minutes.
  6. Remove the foil, stir the macaroni, and top with the remaining cup of cheese and the (turkey) bacon, if using.
  7. Bake the macaroni, uncovered, for another 25 minutes, or until lightly browned and bubbling.
  8. Remove the macaroni from the oven and top with the crumbled cotija cheese, if desired.
in Breakfast.


Bacon and Egg Crescent Squares Recipe


  • 1 tube Pillsbury Crescents
  • 4 eggs
  • 6 slices bacon
  • 2 tablespoons Parmesan cheese
  • salt and pepper
  • 1 tablespoon fresh chopped basil, parsley, or Italian parsley


  1. Preheat oven to 400 degrees.
  2. Open and unroll the Pillsbury Crescents onto a baking sheet lined with parchment paper. Split the dough right down the middle, forming two large squares. Pinch the perforations together in each square.
  3. Fold up the edges of each square of dough (about 1/2 inch of the edge around each square).
  4. Crack two eggs into the center of each dough square. Place three slices of bacon across the eggs on each square. Sprinkle with a tablespoon of Parmesan cheese, and salt, and pepper to taste.
  5. Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference.


Ultimate Grilled Cheese Sandwich Recipe


  • 1 Tablespoon Butter
  • 1 whole Medium Onion, Halved And Sliced
  • 4 slices Bacon, Cut In Half
  • 2 Tablespoons Mayonnaise
  • Several Dashes Hot Sauce (I Used Louisiana)
  • 2 slices Sandwich Bread
  • 3 whole Hard Boiled Eggs, Peeled And Sliced
  • Salt And Pepper, to taste
  • 2 slices Cheese, Any Variety (I Used Swiss And Monterey Jack)
  • More Butter, For Grilling


  1. Melt the butter in a skillet over medium-low heat and cook the onions low and slow for about 20 minutes, stirring frequently. Remove them to a place when they’re deep golden brown and soft.
  2. Fry the bacon in the same skillet until slightly crisp. Remove to a paper towel to drain.
  3. Combine the mayonnaise and the hot sauce and stir. Taste and add more hot sauce if needed.
  4. Sprinkle the sliced eggs generously with salt and pepper.
  5. To assemble, spread one side of each piece of bread with the spicy mayo. Build the sandwich however you wish: eggs, bacon, cheese, onions, more eggs, more cheese. Spread one side of the assembled sandwich with softened butter and put it butter-side down on a griddle or skillet over medium-low heat. Spread the top side with butter, then continue grilling the sandwich until the bread is golden and slightly crisp and the filling is warm/cheese is melted.


Bacon & Jalapeno Popper Grilled Cheese Sandwiches Recipe


  • 8-10 jalapenos (depending on the size…8 if large, more if not)
  • 8 slices texas toast
  • 8oz cream cheese, softened
  • 2 cups Mont. Jack cheese, shredded
  • 10 thick slices cooked,crispy bacon
  • butter


Set your oven to broil. Place the jalapenos on a baking sheet & broil for about 3 minutes on each side, until the skins are charred. Immedietly place the jalapenos into a ziploc bag, or well sealed container, for about 15 minutes. Remove & peel off the skins & remove the seeds.

Combine the cream cheese & shredded mexican cheese. Spread it evenly between the 4 slices of bread. Top with the cooked bacon. Divide the jalapenos between all 4 slices of bread. Top with the remaining slices of bread.

Melt some butter in a skillet & fry each sandwich on both sides until nicely browned.

Cut in half, and serve.