Tag Archives: bacon

Sausage Bacon Egg Grits Mini Muffins


Makes 36

Ingredients

1 Cup Grits (not prepared)
3 Cups Water
1 Cup Milk
1/4 Cup Colby Jack and Monterrey Cheese
2 large eggs
1 teaspoon of Pepper
1 teaspoon of Salt
6 Large Strips of Bacon
8 oz of Hot/Spicy Sausage (crumbled)

Instructions

Preheat oven to 415F.

Cook bacon and sausage. Drain excess grease and set aside.

Bring water to a boil in a medium sauce pan. Add one cup of grits and cook for about 6 minutes.

Add cheese and mix until it’s completely melted.

Add milk, eggs, pepper, salt, cooked bacon, and cooked sausage.

Spray mini-muffin pan with cooking spray.

Scoop mixture into each muffin pan, filling each spot about 3/4 full.

Cook for 30 minutes or until a fork is inserted and comes out relatively cleanly.

Let cool slightly before eating.

Best when served with a creamy, white sauce.
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Crock Pot Bacon and Potato Chowder


makes 6 servings

Ingredients

2 cups potatoes, cut into small cubes
4 oz Canadian-style bacon, cut into 1/4-inch pieces
1 large carrot, diced
1 cup leeks, chopped, white part only
3 medium garlic cloves, minced
4 cups fat-free chicken broth
1/2 cup uncooked barley
1 bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
1 cup fat free half and half

Instructions

In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 4-6 hours.

Stir in half-and-half; heat through, uncovered, about 10 minutes.
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Hashbrowns Bacon And Egg Crescent Breakfast Ring

Ingredients

2 (8oz) cans crescent rolls
1/2 pound bacon, grease reserved
2 cups frozen hash browns
1 medium sized red onion, chopped
6 eggs
6 slices American cheese
salt & pepper to taste

Instructions

Preheat oven to 375 degrees.

Cook bacon in pan until crisp. Reserve grease, & drain bacon on paper towels. Crumble when cool. Meanwhile, in a large round casserole dish or on a large pizza pan, lay out your crescent rolls, wide ends in the center, & points overlapping, making a wreath-like shape. (Refer to photos below)

Cook the hash browns on medium-high heat in the bacon grease for 5 minutes. Stir in the chopped red onion & cook for an additional 10 minutes, or until slightly browned. Drain on paper towels.

In a medium bowl, scramble the eggs with a fork. Cook on medium heat until done. Melt the cheese on top, stir – and set aside.

Layer the components inside the crescent roll ring as follows. First the hash brown/onion mixture, then the cheese eggs, followed by the crumbled bacon. Wrap the outer points over the filling, and tuck the ends in the center.

Cook in the preheated oven for 17-22 minutes.


place your crescent rolls in a circle, overlapping – leaving the middle hollow like a donut, as shown.


Now, let’s layer the ingredients in. First the hash brown & onion mixture.


Top with the eggs & crumbled bacon.


Pull the crescent rolls over the filling & tuck inside the ‘hole’.
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White Cheddar Shells with Spinach and Bacon


Yields: About 6 servings

Ingredients

8 ounces small pasta shells
4 slices bacon (or more)
1 tablespoon butter
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 + 3/4 cups milk
1/4 cup heavy cream
2 cups freshly shredded sharp white cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 packed cups baby spinach, stacked and cut into thin ribbons
1/3 cup grated Parmesan cheese

Directions

Cook pasta to al dente according to package directions.

Meanwhile, in a large saucepan cook bacon until crispy. Set aside to cool.

Drain the grease from the pan. Add the butter and melt over medium low heat. Add the garlic and cook until fragrant, about 2 minutes.

Add the flour and cook 1 minute stirring. Slowly add the milk and heavy cream. Turn the heat up and bring to a simmer. Simmer 3 – 4 minutes, stirring often.

Turn the heat down to low and add the cheddar, salt, and pepper. Stir until the cheese is melted and then remove from heat.

Stir in the spinach, Parmesan and drained pasta.

Crumble bacon and mix in (reserving some to sprinkle on top). Season with more salt and pepper if needed.
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Baked Brie with Cranberry-Pecan-Bacon Crumble

Ingredients

4 strips bacon
2 tablespoons candied pecans or walnuts, finely chopped
2 tablespoons dried cranberries, finely chopped
6 dried apricots, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
One 7- to 8-ounce round high-quality Brie, preferably from France
Sliced baguette, crackers and apple and/or pear slices, for serving

Directions

Preheat the oven to 325 degrees F. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop.

Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.

Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.

Serve with bread, crackers and apple and/or pear slices for dipping.
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Deviled Bacon and Eggs

Ingredients

6 slices peppered bacon
1 dozen eggs
1/4 cup mayonnaise
1/4 cup heavy cream
1 teaspoon yellow mustard
1 teaspoon sugar
1 teaspoon white vinegar
Hot sauce, such as Tabasco, as needed
Kosher salt and freshly ground black pepper
Paprika, for sprinkling

Directions

Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.

Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.

Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.

Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.
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Bacon Wrapped BBQ Meatloaf Stuffed with Cheese

Ingredients

Meatloaf

1 lb ground beef
1 egg
2 Tbsp bbq sauce
1/4 c dry seasoned bread crumbs
1 1/2 tsp Parmesan cheese, grated
1/2 tsp garlic powder
1/8 tsp sea salt, optional
2 cloves garlic zested or minced
1/4 tsp rounded, dry mustard
1/4 tsp rounded, oregano
1/4 tsp rounded, basil
1/4 tsp rounded, black pepper fresh ground
2-3 green onions, white and green part, chopped finely
1/2 small green bell pepper, small dice
1 c shredded sharp cheddar cheese (reserve 1/4c for on top)

Topping

3 slice bacon cut in half (6 smaller slices total)
2 Tbsp bbq sauce
1 Tbsp rounded, light brown sugar not packed

Directions

Preheat oven to 375 F. Get out a 9×13 baking pan. Do not use a bread pan. You can line this with foil to help with clean up, or just spray with a non-stick spray. Set aside.

Keep hamburger in the refrigerator until the last minute. In a bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt, minced garlic, dry mustard, oregano, basil, pepper, onion and bell pepper. Stir it around a bit to get everything mixed. Add the 2 tsp bbq sauce and egg; mix.

Grab the rest of the ingredients, this will go quickly so the “loaf” holds its shape.

Take the hamburger and add this to the bowl, quickly mix together with clean hands, forget the spoon.

Place 1/2 of the hamburger mix in the center of your pan. Make a “well” with your hand so it looks like a hollowed out 1/2 potato. Add 3/4 cup of the cheese and gently press it in.

Add the second half of the hamburger on top and press it together and shape like a log.

Lay the bacon strips on top of the loaf.

Smear the last 2 tbsp of bbq sauce on top of the bacon. Sprinkle brown sugar on top of the sauce and put this into the oven for 60 minutes. (temp should be 160°F internally)

After 60 minutes, you can sprinkle the remaining 1/4 c cheese on top and return it to the oven for 5 minutes, just to let the cheese melt. If you don’t want to to this, you can just stuff all the cheese inside and leave the outside to the bacon and bbq sauce.
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BBQ Bacon Wrapped Cheese Stuffed Hot Dogs

Ingredients

8 hot dogs
8 slices of gouda cheese
16 slices bacon, pre-cooked
1/2 cup BBQ sauce
8 hot dog buns, toasted

Directions

Preheat grill to low.

Slice each hot dog lengthwise down the middle, but not all the way through. Fill the pocket with cheese. Wrap the hot dog with two slices of thin-sliced, pre-cooked bacon. Secure bacon with toothpicks.

Baste with your favorite BBQ sauce. Grill on all four sides starting with the cheese facing down. Grill until bacon is crisp, the hot dog is sweating and the cheese is melted.
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Green Chile Pork Fatty


Servings: 6 people

Ingredients

10 slices bacon
1 pound pork sausage
1 4.5 oz can green chiles
2 teaspoons taco seasoning
1/4 cup green enchilada sauce for basting

For the filling:

8 oz cream cheese softened
1/4 cup sour cream
1 4.5 oz can green chiles
1 cup marbled cheddar cheese shredded
1 teaspoon taco seasoning

Garnish

queso fresco optional
lime wedges optional

Instructions

On a large work surface, lay out a flat piece of plastic wrap. Begin construction your bacon weave in a 5×5 pattern, overlapping each piece.

In a medium bowl, combine the pork sausage, green chiles, and 1 teaspoon of the taco seasoning. Don’t overmix, stir until just combined. Use your hands or the back side of a spoon to spread the sausage mixture over the bacon weave, leaving about an inch of the bacon exposed on all sides.

In another bowl, combine the cream cheese, sour cream, chiles, cheese, and 1 teaspoon of the taco seasoning. Spread over the sausage mixture.

Lift up one edge of the saran wrap and carefully roll the fatty together. Make sure all of the bacon edges are overlapping on the bottom and both ends. Use toothpicks to secure the ends, if necessary.

Prepare your smoker for indirect grilling at 275 degrees and allow to preheat. Remove your fatty from the plastic wrap and season with the remaining 1 teaspoon of taco seasoning. Place your fatty with the bacon seam side down on your smoker, close the lid and cook for approximately 2-3 hours or until the internal temperature reads 155 degrees F using an accurate thermometer. The time will vary for each fatty based on thickness, etc. so it is important to watch the temperature of the meat instead of planning for exact cooking time.

Baste the fatty with the green enchilada sauce and continue to cook until the internal temperature reaches 165 degrees F. Remove the fatty to a cutting board and sprinkle with the queso fresco while still hot. Allow to rest for a few minutes before slicing into rounds and serving with fresh lime wedges.

Author’s notes:
Last up is cooking method. Technically, you can bake this green chile pork fatty in the oven. Just follow the time and temp guidelines in the recipe below.
Emotionally, you really need to make this fatty in your smoker. A fatty like this deserves to be smoked! (I walked right into that one.) But in all seriousness, do what you gotta do to get this beautiful masterpiece on a smoker for the cook time. I like to do my fatties on my pellet grill, just for the ease of consistent temps and smoke, but if you’re doing this on any other off-set smoker just shoot for a temperature around 275 degrees and smoke for 2-3 hours. I recommend hickory or oak wood chips or pellets with this particular recipe. The recipe below calls for 2-3 hours cook time, because each fatty is a little different in thickness and takes a different amount of time to come up to temperature. Your best bet is to get an AWESOME and ACCURATE internal thermometer (I have always recommended ThermoWorks products for their consistency) and cook for temperature instead of time.

Bacon Weave

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Bacon Cheeseburger Rigatoni


Yield: 4 – 5 servings

Ingredients

2 tablespoons olive oil
1/2 cup diced onion
2 garlic cloves, minced
coarse salt and fresh ground pepper
1 pound ground beef
1 + 1/2 cups tomato sauce
3/4 cup barbecue sauce
1 tablespoon red wine vinegar
1/2 cup diced pickles
1 diced tomato, seeds removed
8 ounces rigatoni
1 cup shredded smoked or sharp cheddar cheese
3 slices bacon, cooked crisp and crumbled

Instructions

In a large skillet heat oil over medium – low heat and add the onion, garlic and a pinch or two of salt and pepper, cook until onion are translucent.

Turn heat up to medium and add ground beef, season it with salt and pepper and break it apart as it cooks.

Meanwhile cook rigatoni according to package directions in plenty of salted water to al dente.

Preheat oven to 400 degrees F. and grease a 9 x 13-inch casserole pan.

When the ground beef is cooked through remove from heat. Drain off the grease.

Stir in both sauces, the vinegar, 1/2 the pickles, 1/2 the tomatoes, the pasta and 3/4 cup of the cheese.

Spoon the mixture into the casserole pan and sprinkle the top with the remaining cheese, pickles and tomatoes.

Bake until bubbly 20 – 25 minutes. To serve garnish the top with the crumbled bacon.
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