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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

in Breakfast.



An English muffin, two slices of bacon, one egg and a slice of cheese.
Ok, so first fry up some bacon. And yes, I use turkey bacon. Its not quite as bad for you as regular bacon and it doesn’t taste too shabby either! :)
Once the bacon is crisped to perfection, lay it on a paper towel so the grease can drain while you make the other stuff.
And just as a side note, you can microwave the bacon if you want to make this even easier. I do that when I am even more lazy than usual. But really, its just not as crispy and delish that way, so I generally try to use the frying pan.
Ok, now here is where you may laugh at me. I sometimes scramble and egg and then put it on the muffin, but I really like the whole fast food egg look. You know, the circle or square that the “egg” is shaped in? Well, I happen to have these cute little bowls and they are the PERFECT size!
So here is what I do. I take one egg and beat it with a fork into that square bowl. Then I microwave it (yes, I said microwave). I nuke it for 20 seconds at first, then stir. Then I nuke it for somewhere between 30 and 40 more seconds until it is done!
And when its done, it looks like this!
Now take your English muffin (toasted or non. I generally don’t toast mine because I don’t feel like bringing out the toaster, but its your call.) and split it in half.
Slap on the egg, slice of cheese, and a few slices of bacon.
Close it up and wala! You have yourself a yummy bacon, egg and cheese sandwich!




  • 2 cups Original Bisquick® mix
  • 1/2 cup milk
  • 1 can (8 ounces) crushed pineapple, well drained
  • 1 package (3.5 ounces) Canadian-style bacon, chopped
  • 3/4 cup shredded mozzarella cheese (3 ounces)
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon garlic powder
  • 1 cup spaghetti sauce, heated


  1. Heat oven to 375°. Spray cookie sheet with cooking spray. Stir Bisquick mix and milk until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
  2. Roll dough into 15×10-inch rectangle. Layer pineapple, bacon and cheese on rectangle to within 1 inch of edges. Fold in each 10-inch side of rectangle 1 inch. Beginning at 15-inch side, tightly roll up rectangle; pinch edge into roll to seal. Cut into 12 slices. Place on cookie sheet.
  3. Bake 16 to 18 minutes or until light golden and cheese is melted. Mix butter and garlic powder; brush over warm pinwheels. Serve with spaghetti sauce.



  • 8 cups frozen shredded hash brown potatoes, thawed, drained
  • 2 tablespoons butter or margarine, melted
  • 2 eggs, beaten, or 1/2 cup fat-free egg product
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt

Cheddar-Mustard Sauce

  • 4 oz pasteurized prepared cheese product loaf, cut into 1-inch cubes
  • 2 tablespoons fat-free (skim) milk
  • 1 teaspoon grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard


  • 1 package (3.5 oz) pizza-style sliced Canadian-style bacon
  • 6 eggs or 1 1/2 cups fat-free egg product
  • 1/4 cup fat-free (skim) milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter or margarine
  • 1 tablespoon chopped fresh chives


  1. Heat oven to 425ºF. Spray 12-inch pizza pan with cooking spray or grease with shortening. In large bowl, toss potatoes, 1/4 cup melted butter, 2 eggs, the flour and 1/2 teaspoon salt. Press potato mixture in pan. Bake 20 to 25 minutes or until edges are golden brown.
  2. Meanwhile, in small microwavable bowl, cover and microwave cheese product cubes and 2 tablespoons milk on High 1 minute; stir until smooth. Stir in Parmesan cheese and mustard until well blended. Spread 1/2 cup of the cheese sauce over potato crust; top with Canadian bacon. Cover remaining sauce to keep warm.
  3. Bake 5 to 7 minutes longer or until Canadian bacon is heated through.
  4. Meanwhile, in medium bowl, beat 6 eggs, 1/4 cup milk, 1/4 teaspoon salt and the pepper with fork or wire whisk until well mixed.
  5. In 10-inch skillet, heat 1 tablespoon butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  6. Spoon scrambled eggs over hot crust. Drizzle with remaining 1/2 cup cheese sauce. Sprinkle with chives. Use a spatula to lift servings from pan.