Bakin’ With Bacon and the King

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Saturday in the Castle – that means BACON!

Good morning fans of bacon.    Got a good one for you this morning even though we’ve done our share of bacon casseroles – this is just a little different.    It’s also VERY yummy.

 

“CHARLESTON BREAKFAST CASSEROLE”

 

INGREDIENTS:   (MAKES EIGHT SERVINGS – GREAT FOR A GROUP OR SPECIAL OCCASION OR FOR TWO STARVING PEOPLE!)

12 slices bacon

1/4 cup butter, melted

3 cups croutons

2 cups grated cheddar cheese

6 large eggs

1-3/4 cups milk

1 bell pepper (any color) diced

1 tablespoon mustard (any type will do)

1/2 teaspoon salt and pepper to taste

DIRECTIONS:

  • Step 1

    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  • Step 2

    Preheat oven to 325 degrees F (165 degrees C).

  • Step 3

    Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9×12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.

  • Step 4

    Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.

  • Step 5

    Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

     

 

DELISH?  YOU BETCHA!!   My Mom and Dad love a good casserole…..(and the leftovers!)

Have a royal Saturday!!! (with bacon)   

King Teddy

Bakin’ With Bacon and King Teddy

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Happy Saturday Bacon Lovers!   Here I am in the Castle Baconia kitchen sharing a recipe with you!!

You know I’m always trying to find something totally yummy that involves bacon for you to try.    Well I searched high and low and found this which I think you will enjoy.    It’s just a little bit different because the “shell” of this dinner pie is MEAT – not pastry!    Ready?

“Meat Shell Bacon Potato Pie”

Ingredients

  • 1 pound ground chuck or lean ground beef (90% lean)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted, divided
  • 1/4 cup chopped onion
  • 1 large egg
  • 1/4 cup dry bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • Pinch pepper
  • 2 cups mashed potatoes
  • 4 bacon strips, cooked and crumbled (no surprise here but I used SIX strips of bacon – – – -!!!  The more the merrier I say)
  • 1/2 cup shredded cheddar cheese

Directions

  • In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 25 minutes; drain.
  • Combine potatoes and remaining soup in a bowl; mix until fluffy. Spread over meat crust. Sprinkle with bacon and cheese. Bake at 350° for 15 minutes. Let stand for a few minutes. Cut into wedges.

 

See?   Different but really no unusual ingredients – just put together in a different way using the ground beef as a “pie shell”.     This is really tasty.    Trust me!

Put the ingredients on your shopping list – I promise you and your family will LOVE it!

It’s good to be King…..!!!!   

Teddy

Bakin’ With Bacon and King Teddy

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Ohhhh La La!   Today I’m making something with a FRENCH touch!

 

This sure is a simple recipe but it sure is tasty too.   I know some of you rarely make French Toast and then there are others of you who don’t like maple syrup………..but somehow I think you may change your mind and at least give this recipe a whirl.    It’s awfully tasty as a breakfast treat – REALLY!

 

French Egg and Bacon Sandwich

INGREDIENTS:   (this makes two “sandwiches”)

2 large eggs, beaten

2 additional large eggs

4 slices of bread

4 slices of bacon

1/2 cup maple syrup (or more if you are a syrup nut)

DIRECTIONS:

Dip bread slices in the two beaten egg mixture.   Heat a lightly oiled griddle or frying pan over medium high heat.   Cook bread until browned on both sides – set aside but keep warm.

Place bacon in a large skillet.  Cook bacon over medium high heat until evenly brown.   Drain and set aside.   Reserve 1 tablespoon of bacon drippings in the pan and fry your remaining two large eggs.

Place one piece of French Toast on each of two plates – place fried egg on top of the bread – top the eggs with strips of bacon.   Cover with the other piece of French Toast and pour on the syrup!

 

Yeah it’s ridiculously easy and I’m guessing you probably thought of doing this LONG AGO but maybe you needed reminding?    Making the French Toast and topping the whole thing off with syrup makes it beyond tasty.     I guess this might be one of the most simple recipes I’ve ever passed along but know what else?   It’s not just simple – it’s yummy.    What more do you want???

Have a “bacony” Saturday everyone! 

It’s Good to be King!!!!   

King Teddy

Bakin’ With Bacon and King Teddy

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Welcome to the kitchen at the Castle in the land of Bacon (Baconia!)

Time for us to spend some time together whipping up some kind of delish recipe of one kind or another which features our FAVORITE THING – BACON!!!!!!   YAY!!!!!     I’ve got one today that’s pretty darn easy but also pretty darn delicious too – if you like cabbage that is.

Southern Fried Cabbage With Bacon, Onions, and Mushrooms

 

INGREDIENTS:

1 lb. of bacon

1 large head of cabbage – chopped

1 large onion chopped

1 8-ounce package of slided fresh mushrooms

1 pinch of salt and black pepper to taste

 

DIRECTIONS:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.

Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.

Now – what do you think of this recipe????    Sounds pretty darn good huh?    My Mom loves cabbage but rarely thinks to make it…………..other than in cole slaw or with corned beef.   This is just a really nice variation of a cabbage side dish with added GOODNESS – bacon!!!!!

You know you want to try this right?     So – what are you waiting for?     This recipe was after all approved by the KING OF BACONIA – ME!

AHHH………it’s good to be King!

Bakin’ With Bacon and the King

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Hello from the Kitchens at Castle Baconia!   Ready to cook?

OK – first off I have a confession…………………this one is a recipe that I haven’t made yet.    I found the recipe and intended to make it but Saturday got here too quickly this week and I didn’t have time to TASTE TEST it.   However, I think you’ll agree after reading the ingredients and seeing the photo that it simply HAS TO BE INCREDIBLE.

 

Bacon Maple French Toast

Ingredients

  • 8 large eggs
  • 2 cups half-and-half cream
  • 1 cup 2% milk
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Dash cayenne pepper
  • 1 loaf (1 pound) French bread, cut into 1-inch slices
  • TOPPING:
  • 6 thick-sliced bacon strips, cooked and crumbled
  • 1 cup butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup chopped pecans, toasted
  • 2 tablespoons corn syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Maple syrup

DIRECTIONS

  • Grease a 13×9-in. baking dish; set aside.
  • In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight.
  • Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first eight topping ingredients. Spread over top.
  • Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.

 

How on earth could you go wrong with this recipe????    I just know it will be great and I do intend to make this soon – it’s just been a rather busy week or so around the Castle and I didn’t have a chance to whip it up for you.     Usually we TRY OUT the recipes we pass on to you.   There is an official TASTE TESTER here at the Castle………..it’s the ROYAL PARENTS and they’re pretty good at taste testing.    We’ll let you know how it was next week.    Meanwhile don’t let THAT stop you – GO FOR IT!

Same here…..this would be very convenient!

Have a royally wonderful week!!   King Teddy