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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.

in Breakfast.



Easy Cheesy Bacon Biscuit Pull-Aparts Recipe

  • 2 tablespoons melted butter
  • One roll refrigerated biscuit dough, 8 count
  • 6 thin slices fresh mozzarella, 1/4-inch thick
  • 1 cup Smithfield cooked, crumbled bacon
  • 1 cup shredded cheddar cheese

Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.
Unroll biscuits from can and place into bottom of skillet. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.

8 servings

in Breakfast.



Bacon Breakfast Cupcakes Recipe


  • 1 bag (20 ounces) refrigerated shredded hash brown potatoes
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 eggs
  • 2 tablespoons milk
  • 3/4 cup crumbled crisply cooked bacon
  • 3/4 cup shredded Cheddar cheese (3 ounces)
  • Sriracha sauce


  1. Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
  2. In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
  3. Bake 45 to 55 minutes or until golden brown.
  4. In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
  5. Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.




  • 1 pound Smithfield Naturally Hickory Smoked Bacon, cut slices in half
  • 1/2 cup freshly grated Parmesan
  • 1 sleeve buttery rectangular crackers


  1. Preheat the oven to 250 degrees F.
  2. Place 1 teaspoon of freshly grated Parmesan cheese on each cracker and wrap tightly with a strip of bacon.
  3. Place the wrapped crackers on a baking sheet and put the baking sheet on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature.

You can also bake at 350 degrees F for 40 minutes if you’re in a hurry! Serve with fresh sliced vegetables.





  • 6 tablespoons unsalted butter
  • 2 ounces diced bacon
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon thyme leaves
  • 1/2 cup dry white wine
  • 1 1/2 cups canned diced tomatoes (from one 14.5-ounce can)
  • 1 1/4 cups chicken stock
  • 2 cans (14.5 ounces each) cannellini beans, drained and rinsed
  • 2 pounds cooked pork sausages (French garlic and bratwurst), left whole or sliced 1 inch thick
  • 5 cups homemade breadcrumbs, cut into 1/2-inch pieces
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


  1. Preheat oven to 325 degrees. Melt 2 tablespoons butter in a large braiser or high-sided ovenproof skillet over medium-high heat. Add bacon; cook until crisp. Add onion; cook until tender. Add garlic and thyme; cook for 1 minute. Add wine; cook for 1 minute. Add tomatoes; cook until sauce is thickened. Add stock and beans; bring to a simmer. Add sausages. Bake for 30 minutes.
  2. Toast breadcrumbs in remaining butter in a skillet over medium-high heat, stirring, until golden, 8 to 10 minutes. Stir in parsley. Season with coarse salt.
  3. Remove skillet from oven. Heat broiler. Scatter breadcrumbs over top of sausage mixture. Broil 6 inches from heat source until top is deep golden brown, 1 to 2 minutes.

Time: 65 Minutes
Serves: 6

in Breakfast.




  • 1 egg
  • 2 tablespoons milk
  • 1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
  • 1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
  • 3 oz. (3/4 cup) shredded Cheddar cheese
  • 1/4 cup finely chopped green onions (4 medium)


  1. Heat oven to 350°F. Spray 11×7- or 12×8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
  2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
  3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.




  • ½ pound bacon or pancetta, cut into small ¼ inch cubes (I used bacon)
  • ½ pound soppressata salami, cut into ½ inch cubes
  • ½ pound mortadella, cut into ½ inch cubes
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 1 pepper, diced
  • 1½ cup red wine
  • 4 cups crushed tomatoes
  • salt and pepper to taste
  • ¼ cup fresh basil, thinly sliced (optional)
  • parmesan cheese (optional)
  • cooked pasta of choice


  1. In a saucepan, cook the bacon on medium heat, stirring often and scraping the bottom of the saucepan.
  2. After about 3-5 minutes add the soppressata and mortadella. Cook, stirring often, for another 5 minutes.
  3. Stir in the garlic, onions and peppers and cook for another 5 minutes or until the onions are transparent.
  4. Add the wine, to deglaze the pan. Let it boil and cook off for about 2-3 minutes.
  5. Add the tomatoes, bring to a boil and lower the heat to a simmer.
  6. Let the sauce cook for about 10 minutes and add the salt and pepper to desired taste.
  7. Stir in the fresh basil just prior to serving.
  8. Serve with fresh cooked pasta and garnish with parmesan cheese.

Serves: 4