Sheet Pan Breakfast Bake

Ingredients

  • 8 slices bacon, cut in half
  • 30 ounces frozen and thawed shredded hash brown potatoes
  • 1 tablespoon italian seasoning
  • 1⁄2 teaspoon granulated garlic
  • 2 teaspoons kosher salt
  • 1 pinch red chili pepper flakes
  • 1 1⁄2 cups shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 8 large eggs
  • 3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)
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Bacon Pan Fried Noodles

Ingredients

  • 5 ounces (140 grams) dried egg noodles (or spaghetti), enough to generate about 3 cups cooked noodles
Sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
  • 1/2 teaspoon sesame oil (Optional)
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
Stir fry
  • 3 tablespoons peanut oil (or vegetable oil)
  • 5 slices Smoked Bacon
  • 1/2 white onion , sliced
  • 4 to 5 pieces cabbage leaves

Applewood Smoked Mango Pork Quesadillas

Ingredients

  • 1 tablespoon olive oil
  • 1.7 pounds Smithfield Applewood Smoked Bacon
  • Pork Loin Filet cut into small bite size pieces
  • 1 teaspoon chipotle chili powder more or less to your taste
  • 1 teaspoon smoked paprika
  • 4 inch flour tortillas 6-8
  • 1 ripe but firm mango, peeled + diced
  • 1 cup cooked rice or quinoa
  • 2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
  • 2 cup cherry tomatoes
  • 1 jalapeno seeded + chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • Juice from 1/2 a lime
  • Salt to taste

Directions

  1. Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
  2. Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
    Serve with the tomato salsa and sliced avocado.
  3. TOMATO SALSA
    Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.

Slow Cooker Bacon Garlic Pork Loin

Ingredients

  • 3 pound pork loin , trimmed of excess fat
  • 1 tablespoon canola oil
  • Salt and pepper , to taste
  • 4 garlic cloves , minced
  • 1/3 cup light brown sugar
  • 8 slices thick cut bacon

Directions

  1. Rub the tablespoon of canola oil and add Kosher salt and fresh cracked black pepper to taste.
  2. Add the garlic and brown sugar to the top of the pork.
  3. Wrap the pork with the bacon (I wrapped all the way around, if you want to drape them over the top you can as well.)
  4. Place carefully into the slow cooker and cook on low for 4-5 hours.
  5. If you finish the cooking time and for some reason the bacon is not as crispy as you would like, remove the pork and put it on a baking sheet in the oven on broil for 2-3 minutes (keep the pork in the middle of the oven, not too close to the top).

Bacon Cheddar Deviled Eggs

Ingredients

  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 slices bacon
  • 2 tablespoons finely shredded Cheddar cheese
  • 1 tablespoon mustard

Directions

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Grilled Bacon Jalapeno Wraps

Ingredients

  • 6 fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) package cream cheese
  • 12 slices bacon

Directions

  1. Preheat an outdoor grill for high heat.
  2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
  3. Place on the grill, and cook until bacon is crispy.

One-Pot Bacon Cheeseburger Pasta

Ingredients

  • 8 bacon strips, chopped
  • 2 pounds ground beef
  • 1/2 large red onion, chopped
  • 12 ounces uncooked spiral pasta
  • 4 cups chicken broth
  • 2 cans (15 ounces each) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 1/4 cup ketchup
  • 3 tablespoons prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese, divided
  • 1/3 cup chopped dill pickle
  • Chopped tomatoes and thinly sliced green onions, optional