Find everything you need to know about Bacon right here
Bacon & Egg Salad Sandwiches
Bacon & Eggs aren't just for Breakfast, try this delicious Everyday Easy Meal.
Bacon & Egg Salad Sandwiches
smoky flavor from the bacon itself. Now to build the bacon and egg salad sandwich ..... Remember those soft boiled eggs ? Cut them in half and ..... Top it with a couple of bacon slices. And the final ..... for a fresh take on a BLT . There's no reasonHomes and Gardens Everyday Easy Meals. Put a dinnertime twist on breakfast bacon and eggs with this hearty satisfying sandwich. I love the flavors in here and you'll that it's on the table in less than 30 minutes. This is so simple, with just 5 main ingredients. You need some bacon some fresh basil, some bread that you can bake up fast, half dozen eggs and an English cucumber. From your pantry, you'll need mayonnaise and yellow mustard. I like to get my bacon going first. When it's done, drain the fat off, but keep the skillet handy. To get the right consistency on the eggs timing is everything. They're all boiled but you wanna have a couple that are soft boiled to get that yummy runny consistency. For the perfect eggs place all of them in a medium saucepan and cover them with water. Bring that to boiling over high heat. And then cover the pan and remove it from the heat. After 6 minutes, take out just two of the eggs let the remaining eggs stay in the hot water for another 4 minutes. Once that's done, drain them and rinse with cold water and then peel, and give them a rough chop. The bacon and eggs are ready to go but there are just a couple more things to prep. Give the cucumber a rough chop. Then on
Best Crowd-Pleasing Breakfast Recipe Ever: Bacon and Egg Muffins
-a traditional bacon and eggs breakfast baked right into a cornbread muffin. These bacon and egg muffins make a crowd-pleasing ..... drizzle of maple syrup if you like. Bacon and eggs and sweet morning muffins all in one-a traditional bacon and eggs breakfast baked right into a cornbread muffin. These bacon and egg muffins make a crowd-pleasing brunch recipe. Being by preheating the oven to 400 degrees. Cook 4 slices of bacon that you've cut into thirds and drain them on a paper towel lined plate. Reserve the drippings. Brush 12 2-1/2 inch muffin cups with more of the reserved bacon drippings and set them aside. Then into a small bowl, add 3 eggs 2 tablespoons of water, and a dash of salt and pepper. Beat this altogether and add the drippings back to the skillet now then pour the eggs into the hot skillet over medium heat and cook, but don't stir until the eggs begin to set on the bottom and around the edges. Lift and fold the eggs with a large spatula so the uncooked eggs flow under the cooked one. Continue cooking the eggs until they're set, but still moist. Remove them to a bowl and set them aside. In a medium bowl, add 1 cup of all-purpose flour, a half cup of yellow corn meal, 2 tablespoons of sugar, 2-1/2 teaspoons of baking powder, and a half teaspoon of salt. Stir all of this together. Then in a separate bowl with 2 more eggs add 1 cup of milk and a quarter cup of vegetable oil or melted butter. Use a whisk to blend this together. Stir this mixture into the dry ingredients. Fold the scrambled eggs Add a half cup of shredded cheddar cheese into the muffin batter. Spoon the batter into the muffin cups. Lastly, top each muffin cup with 1 piece of the bacon Bake the muffins for 15 to 17 minutes or until they're light brown And toothpick inserted into the center comes out clean.them warm with a little drizzle of maple syrup if you like. Bacon and eggs and sweet morning muffins all in one. How can you top that?
How to Make Orecchiette with Bacon Meatballs
fun pasta twist on the classic bacon , lettuce and tomato combo. Start your BLT pasta with the B, bacony meatballs ..... ground pork, 4 slices of chopped bacon , 2 cloves of chopped garlic ..... chopped tomatoes, the T in our BLT pasta recipe. This will cookdo, then you're gonna love this fun pasta twist on the classic bacon , lettuce and tomato combo. Start your BLT pasta with the B, bacony meatballs. Sounds good, right? We think so. Mix together 12 ounces of ground pork, 4 slices of chopped bacon , 2 cloves of chopped garlic and a quarter teaspoon of black pepper. Mix together well and form into 1-inch diameter balls. If the meat sticks to your hands, try dipping them in cold water. Heat a few tablespoons of oil in a skillet over a medium heat then add half the meatballs to the pan. Cook them for 8 to 10 minutes. Be sure to turn them occasionally so they brown on all sides. You want that bacon to get all nice and crispy. When those are done, transfer them to a plate line with paper towels to drain and then repeat with the remaining meatballs. After the meatballs are cooked, reserve about a tablespoon of the bacon drippings in the skillet. We'll use this later to add even more bacon flavor to our dish. Meanwhile, cook up 8 ounces of dried orecchiette pasta. When the pasta's ready, reserve a cup or so of the water then drain it in the colander. All right, let's get back to those bacon drippings in our skillet. Turn the heat to medium high, then add a couple of thinly sliced shallots. Cook these for 3 to 4 minutes using a wooden spoon to scrape off all those yummy brown bits in the bottom of the pan. When the shallots are tender, add the meatballs back to the skillet along with 3 chopped tomatoes, the T in our BLT pasta recipe. This will cook for another 2 to 3 minutes until everything is heated. Time to add the final ingredient of our classic BLT trio, baby kale. Add the drained pasta that's been hanging out as well as 4 cups of kale and toss everything in the skillet together. Add a little bit of that reserved pasta water to the skillet to moisten the pasta and season with a little salt and pepper. One final touch, a bit of shaved parmesan. Who doesn't love a little cheesy bonus at the end? Viola. A BLT turned into pasta with bacon meatballs, juicy tomatoes and hearty baby kale. This could give the BLT sandwich a run for its money.
The Secrets to Classic Quiche Lorraine
savory marriage of bacon , eggs , and cheese in an ..... They'll pick up all that bacon flavor left in the ..... aside. Next, crack 4 eggs into a medium bowl ..... You need enough eggs to provide a firm ..... custard. Add the bacon , and the drainedLorraine is a classic French dish that features the savory marriage of bacon , eggs , and cheese in an elegant pastry shop. It's a perfect brunch dish that can also be paired with a salad for a lunch or light dinner. Let's get started by making the filling. Peel a medium onion, cut it in half, and thinly slice it. Place 8 slices of bacon in large skillet over medium heat and cook them until they're crisp. Drain the cook bacon on paper towels. Crumble it finely. Set the bacon aside for now. Save 2 tablespoons of the bacon drippings and discard the rest of the fat. Add the sliced onions to the skillet and cook them on medium heat, stirring frequently until they're tender but not brown, about 5 minutes. They'll pick up all that bacon flavor left in the pan. Drain the onions and set them aside. Next, crack 4 eggs into a medium bowl. Lightly beat them. Add one cup of half-and-half or light cream, 3/4 of a cup of milk, 1/4 teaspoon of salt, and a dash of nutmeg. Whisk this together. The ratio of liquid to eggs is crucial to the texture of the Quiche. You need enough eggs to provide a firm enough structure to hold the cut edge, but enough milk or cream to provide a tender custard. Add the bacon and the drained onions, and stir them into the filling. Place 1-1/2 cups of shredded Swiss cheese about 6 ounces into a
Make Deviled Eggs Different
Almost everyone loves deviled eggs , but do you ever wanna change ..... little bit of chopped cooked bacon to your basic filling recipe ..... bit of chopped tomato and more bacon . I'm sure everyone will love ..... time you wanna make deviled eggs , try one of these flavorfulfor this one, just stir in a little bit of chopped cooked bacon to your basic filling recipe, pipe that into your egg whites, and then garnish them with a little bit of chopped tomato and more bacon . I'm sure everyone will love it. Next time you wanna make deviled eggs , try one of these flavorful ideas.
How to Cook Bacon
how to cook perfectly crisp, perfectly straight bacon every time? Use the oven. We're serious and we never joke about bacon . To start, place your uncooked bacon side by side in a baking pan. A 1-inch high-So you wanna know how to cook perfectly crisp, perfectly straight bacon every time? Use the oven. We're serious and we never joke about bacon . To start, place your uncooked bacon side by side in a baking pan. A 1-inch high pan keeps the fat from running over the sides of the pan and into your oven. Now, just bake in a 350-degree oven for 15 minutes. My favorite part? You don't even need to preheat the oven. After 15 minutes, take your bacon out of the oven and transfer to a paper towel-lined tray. Let it cool and try not to eat it all instantly and that's it. You are now the master of cooking perfect, even, crispy bacon every time.
Cheese Balls Get Better with Bacon !
the classic cheese ball party hors d'oeuvre? Add bacon of course. These bacon cheddar cheese balls are creamy and crunchy with a ..... pepper sauce, and 4 to 5 slices of cooked crumbled bacon . Beat everything with an electric mixer on mediumdo you improve on the classic cheese ball party hors d'oeuvre? Add bacon of course. These bacon cheddar cheese balls are creamy and crunchy with a little bit of hot and sweet. Perfect for spreading on bread or celeryof hot pepper sauce, and 4 to 5 slices of cooked crumbled bacon . Beat everything with an electric mixer on medium speed until it's almost smooth. Scrape down the sides if necessary. Now, cover andchopped pistachios and roll the other in 5 slices of crisp crumbled bacon . Serve the cheese balls with cucumber slices, dried apricot halves, and slices of toasted baguette. Cheers!
Go-To Brunch Recipe: Hash Brown Quiche
and crumble 4 slices of crisp bacon . Next, add one and a quarter ..... skillet with a tablespoon of the bacon drippings and add 1/2 cup ..... aside. Now, mix together 4 eggs . One cup half and half of light ..... crushed red pepper. Stir in the bacon and the zucchini mixture. Placethe sides of the pan. Cook and crumble 4 slices of crisp bacon . Next, add one and a quarter cups of coarsely shredded zucchini to the skillet with a tablespoon of the bacon drippings and add 1/2 cup of chopped red onion. Cook the onion and zucchini over medium heat, stirring occasionally until they're tender but not brown, about 3 to 5 minutes. Set this aside. Now, mix together 4 eggs . One cup half and half of light cream, a quarter teaspoon each of salt and crushed red pepper. Stir in the bacon and the zucchini mixture. Place one cup of shredded Swiss cheese in a small bowl and sprinkle it with one tablespoon of
The Best Slow Cooker Side Dish: Loaded Creamed Corn with Tomato and Bacon
loaded creamed corn with tomato and bacon . Made in the slow cooker, this cheesy ..... cooking time, place five slices of thick bacon in a skillet over medium heat and cook ..... drain it on paper towels. After the bacon cools, break or cut it into one-inchof this recipe says it all-- loaded creamed corn with tomato and bacon . Made in the slow cooker, this cheesy and delicious side dish serves a crowd, making it perfect for a picnic, a tailgate,Toward the end of the cooking time, place five slices of thick bacon in a skillet over medium heat and cook it until it's crisp, turning it once. And then, drain it on paper towels. After the bacon cools, break or cut it into one-inch pieces and set it aside. Sprinkle three quarters of a cup of shredded Monterey Jack cheese on top of the corn. You can use plain Monterey Jack or the variety with jalapeño peppers, whatever you prefer. Next, sprinkle on the bacon pieces. Cover the slow cooker for about five minutes to allow the cheese to melt. While the cheese is melting, to one half cup of chopped tomato in a small bowl, add two tablespoons of snipped fresh Italian parsley, one teaspoon of red wine vinegar, and one-eighth teaspoon of sugar. Stir it well. Spoon the mixture on top of the corn. Loaded creamed corn with tomato and bacon pairs well with grilled chicken or steak, burgers, sliced ham, and well, just about everything.