Bakin’ With Bacon and The King!

Greetings Baconians!!!!!   

 

Another Saturday begins and here I am in the Royal Castle kitchen making yet ANOTHER incredible little snackable (or lunch) for you to try out.    If you like bacon and BBQ sauce, you’re gonna love this one – TRUST ME!

Cheesy Barbecue Bacon Pull-Apart Loaf

What a GREAT snack this is……………and easy peasy.    We like easy peasy right everyone?   RIGHT!!!!!    This one is right from Pillsbury…….and while you know you can use ANY biscuits – Pillsbury’s Grands are big and fit just right in a loaf pan.

Ingredients

1 can (16.3 ounce) Pillsbury Grands refrigerated biscuits

8 slices bacon, crisply cooked and crumbled (about 3/4 cup)

1/3 cup plus 1 tablespoon finely chopped green onions

8 slices Cheddar cheese (from 8-oz package), quartered   (I used sharp cheddar but that’s just because WE love it!)

1/2 cup barbecue sauce

I don’t usually include photos with recipes but thought it might help to SEE this one being made…………………….

Ready?

Steps

Heat oven to 350°F.  Line 9×5-inch loaf pan with cooking parchment paper or foil; spray with cooking spray.

Separate dough into 8 biscuits; separate each biscuit into 2 layers, to make a total of 16 thin biscuits.

Top each thin biscuit with slightly less than 1 tablespoon bacon and 1 teaspoon green onions. Place 2 quartered cheese slices on each biscuit, slightly overlapping.

Make 2 stacks of 8 biscuits each. Place stacks on their sides in 1 long row in loaf pan.   Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through and no longer doughy in center, covering with foil if necessary to prevent excess browning during last 15 minutes of bake time. Cool 10 minutes in pan on cooling rack. Remove loaf from pan by lifting parchment paper from pan.

Drizzle top of loaf with 2 tablespoons of the barbecue sauce; sprinkle with remaining 1 tablespoon chopped green onion. Serve with remaining barbecue sauce for dipping.

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Well this one is another quick and easy winner………………..Mom and Dad tried this one out while watching a British mystery on the tube (they watch a lot of those on PBS!) and it was gone in a flash.

Remember – bacon is a wonderful ingredient in almost EVERYTHING………hahaha………when you’re making something for breakfast, lunch or dinner (and if bacon is OK for you to eat!) think about adding some bacon to it.   Oh YEAH.    Which reminds me, Mom said she thought this loaf recipe would even be good if you put some chicken in that – thin slices of course!

 Long Live Bacon (well….you know what I mean)

It’s good to be King! 

Bakin’ With Bacon and The King

Happy Saturday from the Castle Baconia – I am your KING!

I always enjoy taking over the kitchen here on Saturdays from our usual royal Chef.   He gets a day off and I get to share a bacon recipe with all of you…………..today’s is a yummy one too I’m sure you will agree.

Bacon and Chicken Pan-Fried Sandwiches

INGREDIENTS  (for four sandwiches)

• 8 slices bacon
• ¹⁄₂ cup mayonnaise
• 2 garlic cloves (minced)
• 2  tablespoons lemon juice
• 1 tablespoon chives (chopped) – and this is optional too
• 1 cup chicken (cooked and shredded)
• butter (for spreading)
• 8 slices sourdough bread
• 8 slices smoked cheddar cheese

DIRECTIONS

• Cook bacon until crispy
• Place the mayonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
• Spread both sides of the bread with butter (you will fry sandwiches butter side down of course!!)
• Put cheese slice on bread, add cheese and chicken mixture, top with another slice of cheese and bread.    You have enough mixture for FOUR of these sandwiches!
• Heat a large non-stick frying pan over low heat and cook the sandwiches in batches if necessary for 3-4 minutes each side or until golden and the cheese is melted.

Oh do I have to tell you how divine this is?    We love chicken around here and bacon too so how can you miss with this combo.   Also, I know this is NOT a “diet option” but when my Mom made this she fried boneless chicken breasts for the chicken – of course we had more than the cup we needed for this recipe but she and my Dad love fried chicken sandwiches.    Anyway I’m mentioning this because the crunch from the fried chicken and the crunchy bacon were a GREAT combination for those who love that CRUNCH!   Mom didn’t shred the chicken TOO much either – left it kind of chunky.  Make these sandwiches however YOU want to – just use the ingredients we gave you and you can’t go wrong!!

So are you interested in making this one?    I hope so……….it really is easy as you can see and maybe a combination of things you wouldn’t have thought of……….but DEFINITELY delicious!

See?  Even doctors recommend bacon!  

 

Have a Royal and Bacon-filled Weekend!!!!

King Teddy

Bakin’ with Bacon and The King

Welcome to the Castle Baconia Kitchen – I am YOUR KING!

We’re ready to bake up another delightful and delicious baconized treat for you to try at home.    I got notes from several of you saying by recipe last week for a good old delicious BLT fired up your love of bacon again and I’m so happy to hear that.    The BLT is a classic but adding some of those “optionals” makes it extra good.

This recipe I’m giving you today is EASY……………..and possibly addictive!

Candied Bacon Butter

Ingredients

1 stick butter slightly softened

3 slices bacon

1/4 cup brown sugar

Steps

• 1     Lay bacon out on a baking sheet and cover each slice with some brown sugar totaling approximately 1/4 cup of brown sugar (a little over a tablespoon on each slice).
• 2     Bake in preheated oven at 350°F until crispy and slightly brown on the edges. Be careful because the sugar will burn quickly!
• 3     Chop bacon as small as you can and mix with softened butter until uniformly mixed.
• 4     Shape butter into a stick using plastic wrap and store in the fridge until hardened.
• 5     Serve on toast, bagels, baked potato, steak, burgers, or corn on the cob. Fry an egg in it, saute some onions with it, use it in a brownie recipe.

And I bet you can think of some other ways to use this “special butter” too.    It really is terrific on ALL of the things I mention in Step 5 though – surprising just how tasty and it couldn’t be more simple to make.    If you have trouble shaping the softened butter with bacon in it into a stick – no biggie – tastes delicious no matter WHAT shape you store it in –  but it’s really not tough to do.

So I promised you easy and this would be for sure in that category!     And oh boy oh boy oh boy is it TASTY!!

There’s something about the aroma of bacon frying that brings EVERYONE into the kitchen right?   EVERYONE!

I will see you next Saturday for more bacon delights!  

 

 

 

Bakin’ With The King

Happy Saturday to all Baconians!

It’s me again………..the King of Baconia who every Saturday, takes over the kitchen from the regular Castle Chef for a morning of baking something delicious that involves BACON!    Our Chef here att he Castle really doesn’t mind……..he looks cranky but he isn’t – right Francoise??

My King, it is my pleasure to turn zee keechen over to your Royal self so I may have zee break !!

Good – I will let you know when I’ve cleaned up the kitchen with help from the Castle Cleaning Crew and you may re-inhabit your domain!

I’ll do trash removal!

I’ll do vacuuming!

I’ll do dishes!

I’ll do windows!

I’ll clean countertops!

I’ll snoopervise!

So what will I be cooking for you today?

The PERFECT BLT

WHAT???????????????   But we ALL know how to make one of those you say…………..that may be true, but there are a couple of extra touches that make it even more delish – just a simple BLT or add some extras if you like……………. you’ll agree with me – I bet you will!

INGREDIENTS:

6 pieces thick-cut bacon

• 8 slices good bread
• About 4 tablespoons mayonnaise (I use Hellmann’s)
• Nonstick cooking spray
• 1 large perfectly ripe tomato, cut into 4 generous slices, or 2 plum tomatoes, cut into 4 lengthwise slices each
• Kosher or coarse salt and freshly ground black pepper
• Romaine or iceberg lettuce, about 8 sandwich-size pieces

 

1. You can either bake your bacon (add 4 to 6 extra minutes to the cooking time), or you can heat a skillet over medium heat and cook the bacon for about 6 to 8 minutes, turning it every few minutes until it is nicely crisp, but still pliable. Remove the bacon to paper towels to drain, then cut each slice in half crosswise.

2. Spread about 1 teaspoon of mayonnaise on 1 side of each piece of bread. Spray a large skillet with nonstick cooking spray and heat over medium heat. In the skillet, place as many slices of bread that will fit, mayo side down, and griddle them up until the mayo side of the bread is nicely browned, about 1 minute. Remove the bread from the skillet, let rest browned side up, and griddle up any remaining slices.

3. Place 4 of the slices of toast browned side down on a cutting board. Place a tomato on each piece, season lightly with salt and pepper, place 3 half slices of bacon on each slice of tomato, and top with a couple of pieces of lettuce. Generously spread the rest of the mayo on the non-browned side of the remaining slices of bread, and top the sandwiches with them browned side up. You now have a perfect BLT.

 

Now, remember I said you could jazz this up with some “details”?    Check these out:

• Swap out the plain lettuce for arugula, spinach, or watercress
• Swap out the bacon for pancetta (but bacon is best!)
• Add grilled or caramelized onions or a thin slice of raw onion
• Add a fried egg
• Add a slice of avocado or guacamole, or make a quick guac-ish mash smash up some avocado with lime juice and maybe some minced scallion or minced cilantro
• Mix the mayo with some smoked paprika, hot pepper sauce, minced fresh basil, cilantro, or another fresh herb or your choice
• Add a sautéed thin chicken cutlet (when I say THIN I mean THIN)
• When you’re browning the bread, you could add a slice or a smear of cheese on half the slices (on the top as you brown the bottom – any cheese, such as cheddar, Monterey jack, brie, or goat cheese. Cover the pan for 1 to 2 minutes until the cheese melts slightly, and then assemble the BLTs (lightly mayo the non-browned side of the remaining 4 slices of bread).

My Mom’s favorite addition is avocado………..of course not everyone is in love with avocado like she is but try one of  the other optional goodies………….Adding the fried egg makes it a perfect breakfast sandwich for instance!

See?   The wonderful BLT is just plain delicious no matter how you slice it (hahahahaha – I made a joke!).     Trust me……..

Remember the BLT!    The original bacon treat!   

King Teddy

Bakin’ with Bacon and King Teddy

Welcome Visitors to Baconia – the land where bacon rules! 

I am your Chef, King Teddy – yes it’s good to be King………….and I take over the castle’s kitchen every Saturday to share a recipe with all of you who love bacon as much as we in Baconia do.    Last week I gave you a VERY COMPLICATED recipe which is not “the usual” for me.   I generally give you something pretty easy to make but threw you for a loop last week.     I’m making up for that this week with not only an EASIER recipe but a very very yummy one too.   In fact, this is one of the BEST snacks or “take to the neighbors for drinks” or “bring on a picnic” things EVER.     And just for your info – this recipe calls for 8 strips of bacon but when we tested it we used TEN strips – like any self-respecting bacon-a-holic would!

Ready?

LAYERED BLT DIP

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 cup finely chopped lettuce
• 8 bacon strips, cooked and crumbled
• 4 plum tomatoes, chopped
• 4 green onions, chopped
• 1-1/2 cups shredded cheddar cheese
• Toasted French bread baguette slices

Directions

• In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with bread slices.

 

Did I say EASY?    Did you think I was kidding?     This really is easy and if you’re a fan of the BLT (which the Royal Parents of ME are) then it’s right up your alley.    Give it a whirl.  Oh boy.   And we discovered while we made this that I am a fan of cream cheese.    HAHAHAHA

I know that you all are not “average” right?  I know I’m not!

I’ll see you here in the kitchen next Saturday?   

The King……..

Bakin’ with Bacon and King Teddy

Hello Bacon Buddies!

Time for our weekly get together where I share some occasionally weird or strange bacon recipe (on the other hand it might be something terribly FABULOUS too) with all of you.    It’s up to you to see if it tickles your “bacon fancy” or not and this one could go either way.    It’s a rather unusual recipe but guess what – even though apparently this started out as a JOKE many years ago, it caught on eventually and is somewhat of a gourmet item now.    WHAT AM I TALKING ABOUT???

Bacon Ice Cream that’s what!

Actually this recipe is for Maple Bacon Ice Cream which just happens to be even better than the original recipe.    This is kind of a complicated recipe I grant you AND it needs some special equipment like a candy thermometer and an ice cream maker but then again – both of those things are available at most stores for relatively cheap these days.    And WHO doesn’t love homemade ice cream of ANY kind????    So anyway, here’s the recipe in case you are UP FOR IT.

Ingredients

1 cup grade B maple syrup

4 cups half-and-half

1 1/2 cups granulated sugar, divided

5 egg yolks

1/2 pound thick-cut bacon (about 6 slices)

Directions

1. In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside.
2. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.
3. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.
4. Preheat the oven to 425 degrees F.
5. Cook the bacon – bake in oven OR fry in fry pan – whatever you want – just make sure it’s crispy, let it cool, then finely chop.
6. Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces.
7. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
8. BYOC: Try adding some cayenne pepper to your chopped bacon before you stir it into the melted sugar.
9. Special equipment: candy thermometer, ice cream maker.

 

I have to tell you that there are a lot of recipes out there for bacon ice cream (believe it or not) and some of them are less complicated than this one but this is the one we tried (that’s the ROYAL WE).    It was delicious but then we are fans of anything bacon around here.

There’s no denying it!   It’s true!

Bon Appetit!    Your King…………………….

 

 

Bakin’ With The King

It’s a Bacon Kind of Saturday Here In The Castle!

Yes indeed it is AND we have a “guest recipe” this time too.    It’s a recipe that I think has fascinated a lot of bacon lovers for AGES………….bacon weave ANYTHING is intriguing but pizza?   Oh man that just HAS to be good!   But guess what – they aren’t all that tough to make and I’m going to tell you about it now!

Before I start, a BIG THANK YOU to Sharon of FRIENDSFUREVER for sending this one to us.   Ready with your pencil and paper???

This is what the crust looks like – note we used a few more slices of bacon than the recipe but it’s UP TO YOU how big to make your crust!!

Ingredients:

12 slices thick-cut bacon

1/2 c. pizza sauce 

1 c. shredded mozzarella

1 c. sliced green bell pepper

1/4 medium red onion, sliced

1/4 c. sliced black olives

1/4 c. grated Parmesan

Directions

1. Preheat oven to 400°. Line a large baking sheet pan with parchment paper. To form a bacon weave, line six bacon slices side-by-side on the baking sheet. Lift up and fold back every other bacon slice, then lay a seventh slice on top in the center.
2. Lay folded-back slices on top of seventh slice, then fold back the alternate slices. Place eighth slice on top, next to the seventh slice, weaving like you did before. Repeat this process four more times to complete the weave.
3. Place an inverted, oven-proof cooling rack on top of the bacon slices. This helps them stay flat.
4. Bake 23 to 25 minutes, or until bacon starts to crisp.
5. Remove baking sheet from oven and pour off as much fat as you can. Carefully remove rack, then spread with pizza sauce leaving ½-inch or so for crust. Top with mozzarella, pepper, onions, olives, and Parmesan.
6. Return sheet to oven and continue baking until cheese is melty, another 10 minutes.

IF you google “bacon weave pizza” and see some of the photos you’ll realize that this is definitely worth trying.  If you’re a bacon fan and even more especially if you like THIN CRUST PIZZA (which my Mom does).

So what do you say?    This is one that would be fun to make………………..and delish too……………..just ask my Mom – she had a big smile on her face when she ate it with my Dad!

Mom looked a little like this only her tongue isn’t that long.   HAHAHA

HAPPY CATURDAY!   Your King

Bakin’ With Bacon for a Picnic

I’m back in the castle kitchen cookin’ up something good with bacon!

It’s a long holiday weekend here (Memorial Day) and everyone is talking about picnics and cookouts and what “transports” easily to contribute to the festivities and the food table fun.    The very first thing we think of here at the castle when WE are invited to a picnic is SOMETHING EASY WITH BACON.

SO, we’re going to give you a recipe for something that is always a hit.    QUICHE.    Yep – it’s the perfect traveler and easier to handle than sandwiches and requires no cooking “on site” – just EAT and enjoy.

The recipe I’m going to give you for this PICNIC QUICHE makes TWO pies.   You can of course cut it in half and make ONE but trust me – since this freezes so well, you can wrap the second one up in foil and microwave it when you’re ready to have it and it will be GREAT.    On the other hand, if you’re going to a picnic where there will be four or more hungry people – take both pies!!

Picnic Quiche

INGREDIENTS:

1/2 lb. thick bacon fried

1- 10 oz. pkg. frozen chopped spinach thawed

1 – 8 oz. container sour cream

2 – 9 inch pie crusts unbaked

2 – tablespoons olive oil

1 – finely diced onion

1/2 lb. diced mushrooms

2 cups diced smoked ham

8 oz. Monterey jack shredded cheese

8 oz. cheddar shredded

4 oz. grated parmesan

8 eggs

1-1/2 cups half & half cream

1 tablespoon dried parsley

Salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

 

You’re right about that Pooh!!

Sometimes when you go to a picnic you see people struggling to lay out a platter of things they’ve brought to share and you think “that was a lot of trouble”!    You’re thinking that while you realize how EASY it was to put your beautiful quiche all sliced and ready to eat out on the picnic table and it’s READY TO GO.    Easy for everyone to eat, and pretty darn easy to make too.    You might even have made the full recipe so you know you have another one ALLLLLL TO YOURSELVES when you get home!!

Happy Weekend – whether it be long or short………ENJOY

King of Baconia

Bakin’ With Bacon For Mom’s Day!

It’s Mother’s Day Tomorrow – want something SPECIAL to give her for breakfast???

Well of course you do…………and this might be it…………..I’m giving you the recipe NOW so you can go shopping and get the stuff you need – this really is delicious and I know she will feel EXTRA SPECIAL with a bouquet of flowers and this on the breakfast table!

I saw this one online and I HAD to share.    Gosh – this is quite a fabulous treat and it’s definitely extra good with the French bread since it’s crusty and thick and delicious.   Can you make it with any other kind of bread?  Of course but the French Bread loaf is a great size vs. a bagette.    Here’s the scoop:

Ingredients

• 4 eggs
• 1/4 cup milk
• 1 tsp cinnamon- divided
• 1-2 dashes of nutmeg
• 1/2 tsp vanilla
• 4 slices of bacon- cooked and crumbled
• 4 oz cream cheese- at room temp
• 1 1/2- 2 Tbs maple syrup
• 8 slices french bread

Instructions

1. Cook bacon til crispy, then crumble or chop into small pieces.
2. Beat the cream cheese til smooth, then beat in the maple syrup. Test the flavor, add more syrup if desired. Fold in the crumbled bacon with a rubber spatula. Set aside.
3. Preheat griddle to 325 degrees, or on the stove at medium heat. Cut 8 slices of French bread about 1 inch thick. In a pie pan, or 8×8 baking dish, crack the eggs and add 1/2 of the cinnamon. Mix carefully with a fork. When cinnamon is mixed in add the vanilla and nutmeg and stir again. Add the milk and stir.
4. Grease griddle with shortening. Dip two pieces of bread at a time into the egg dredge. Let them sit for 10-15 seconds before turning them over to repeat on the other side. Place the soaked bread onto the hot griddle. Repeat with two more slices of bread. Add the remaining cinnamon to the egg mixture and repeat process with last four slices of bread. Cook for 2-3 minutes per side, or until golden brown. Adjust heat if necessary.    NOTE:  I used a regular skillet as I don’t have a griddle and it worked JUST FINE!
5. Spread about 1/4 cup of the cream cheese mixture between two slices of the French toast. Top with powdered sugar, jam, or syrup. Eat while still warm.

 

WHAT DID I TELL YOU?   Is this not a dreamy recipe?   Oh yeah…………………….and the reason the cinnamon is divided up is so that the first four bread slices don’t “suck up all the cinnamon” in the egg mixture – bread will absorb all the yumminess and if you have another batch of cinnamon half way through the process to add then the egg mixture stays nice and cinnamon-ey !     Note that this is a recipe for FOUR people…….but then again, maybe YOU could eat two of these “French toast sandwiches” yourself?    Maybe – maybe not – it’s very delicious but if you can always have some bacon on the side you know.    Can’t have too much bacon.

Happy Mother’s Day to Moms everywhere…………

Me and Mom playing when I first came to live with her and Dad…..

A Mom’s arms are the bestest spot to be!

It’s good to be King !

A “bittersweet” P.S. from Mom……………eight years ago yesterday I started One Spoiled Cat with my precious boy Sammy.   I had no idea that we’d get so many followers and friends but we did and I am grateful.    I still miss Sammy every single moment of the day but Teddy certainly has made things FUN around here too.    He’s just as special as Sammy was in his own ways.   Thanks to all of you who noticed it was our blogaversary yesterday !!   We’ll be here as long as my fingers work on the keyboard and Teddy and I have things to say………thank you for your friendship.   

Love, Pam

Bakin’ with Bacon and King Teddy

Greetings Bacon Fans!   Your King awaits you in the castle kitchen!

I’ve got an incredible and imminently edible bacon omelette recipe for you but it’s NOT just bacon – there are so many good things in this you won’t be able to resist trying it.    Honest!

We can all make a “regular” bacon omelette but when you get creative and add bunches of interesting OTHER things in addition to bacon you wind up with an EXPERIENCE – not just an OMLETTE.   Why this is called a RIVER OMELETTE I’m not sure but who cares.   It’s really good!

RIVER OMELETTE

INGREDIENTS:

Ten Eggs (important ingredient in an omelette!)

• 1/3 cup milk
• 1/2 teaspoon salt
• 4 dashes hot pepper sauce, or to taste
• 1/2 pound bacon – cooked, and chopped into bite-size pieces

 

• 1 (4 ounce) can black olives, drained
• 2 roma (plum) tomatoes, chopped
• 1/4 cup green onions, chopped
• 1/3 cup mushrooms, sliced
• 3/4 cup Colby-Monterey Jack cheese, shredded

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.
2. In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.
3. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.

 

See?  Not that complicated – oh and if you want more spice – add more hot sauce………….yep that’s what I said – in fact, you know this recipe isn’t different from most of the ones I pass on to you in that you can and should adjust it to your own taste.   Some people don’t want olive in it – don’t put them in………some prefer cheddar so use it instead of Colby-Monterey jack……just go for it – after all, we fans of bacon know THAT’s the most important ingredient anyway!

Now – maybe you should give this a whirl for tomorrow’s Sunday breakfast?   If you want to try it – you’d better go to the grocery NOW and get those ingredients!

You better believe it baby!

Your Bacon King and Chef