Hello Bacon Lovers! It’s ME – The King – NEXT Saturday is July 4th but I’m cooking up a 4th of July breakfast casserole with BACON today so you can have time to get the ingredients and make it for NEXT Saturday!
This is great for a crowd or a hungry family and maybe kind of fun to have a SPECIAL breakfast on July 4th (or any time). I just know you’re going to like it.
Charleston Breakfast Casserole
12 slices bacon
1/4 cup butter – melted
3 cups croutons (plain)
2 cups grated cheddar
1-3/4 cups milk
1 bell pepper (any color) – diced
1 tablespoon prepared mustard (any kind)
1/2 teaspoon salt and pepper to taste
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown – drain, crumble and set aside
- Preheat oven to 325 degrees F (165 degrees C)
- Melt butter in the microwave or 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
- Crack eggs into a bowl and whisk to break up the yolks. Add milk, peppers, mustard, salt, and pepper and beat until well-combined. Pour mixture over croutons and cheese and sprinkle with the crumbled bacon
- Bake in preheated oven for 40 minutes – remove and let rest 10 minutes before serving
YES and I made an extra slice for YOU !
Doesn’t this just sound wonderful? Well it is. And really not a big deal to make either – most casseroles are just mixtures of yummy things tossed in together. That’s why they’re fun to make and why more people enjoy them. This one really is tasty.
Yep – there’s just something about that wonderful aroma…………………MMMMMMM!
Hope you have a Happy 4th of July and we will have ANOTHER July 4th recipe NEXT Saturday on THE BIG DAY.
Happy Saturday Bacon Lovers and Welcome to My Kitchen!!!
I have my buddy Raz from Friends Furever here to help me present this wonderful recipe for something delish you can make in your crockpot!! My Mom is all for crockpot cooking when possible because she can get a lot of OTHER things done while something delish is cooking without her help/supervision in the crockpot. I personally like crockpots for the same reason (sort of) – if she’s got dinner or part of dinner going in the crockpot it means SHE CAN TAKE ME OUTSIDE!!!! WOO HOO!!!!
Raz and his Mom were kind enough to send in a REALLY YUMMY recipe for Slow Cooker Cheesy Bacon Ranch Potatoes so we decided to invite Raz over to help me present it to you AND share the recipe with all of you Baconians out there!
Slow Cooker Cheesy Bacon Ranch Potatoes
2-lbs red potatoes, cut into 1″ cubes (obviously you can use another type of potato but reds are great and so are Yukon golds)
1/2-lb bacon, cooked and crumbled
1 1-oz package ranch dressing seasoning packet (yes – it’s that ranch dressing packet again that SOME of you don’t have access to)
1 tablespoon olive oil
2 tablespoons water
2 cups shredded cheddar cheese, 1/2 cup reserved
1/2 cup chives, chopped, to serve AND sour cream for serving (amounts up to you!)
In a small bowl, mix oil, water and seasoning packet. Pour mixture over potatoes in a large bowl. Toss to coat all the potatoes in the mixture.
Into a lightly greased 6-quart slow cooker, add in 1/3 of the potatoes. Sprinkle 1/3 of the bacon and 1/3 of the cheddar cheese. Repeat 2 more times. Cover and cook on high 3-4 hours or until potatoes are cooked through.
Sprinkle with remaining cheddar cheese and cover again, allowing cheese to melt. Serve with sour cream and freshly chopped chives.
Now as you can PLAINLY see, this is an easy recipe and talk about yummy…………well it’s got so many good things in it how could it miss? We’ve had a similar recipe before and as I’ve said above this recipe also has that packet of ranch dressing as an ingredient. We in the USA have these packets of salad dressing mixes available (for the most part) in our grocery stores where salad dressings are. Hopefully you can find these but if not – you can improvise OR leave it out all together – you can tell from the ingredients that it’s probably wonderful without the dressing.
There you have it – with special thanks to Raz and his Mom Sharon we say GIVE THIS ONE A TRY – you will love it.
This is a CHEF-approved recipe!!! (double Chefs actually)
Thanks Raz for helping me in the kitchen today and thanks to your Mom for the recipe too!
See you all NEXT Saturday….King Teddy
Hello Friends! Hope things are good for all of you – all is well in the Baconia Castle kitchen to let’s get to cookin’ !!
It’s entirely possible I’ve given you this next recipe once before – after all – who doesn’t like German potato salad???? Well this of course has a lot of bacon in it so it makes it extra tasty, but over and above that, it’s got that tartness that’s a nice addition AND you serve it warm which is pretty different from the “usual” potato salad. Mom makes this when Dad grills bratwurst out on the BBQ.
Bacon Lovers German Potato Salad
2 pounds Yukon gold potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish
- Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
- Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
- Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
Now that I’ve given you the recipe – I want some. Well, Mom does anyway and I’m sure Dad would too. Me? I have to settle for my cat food! Oh well………….such is life for the Chef of the Castle Baconia (who just happens to be King!).
Yep – – sure did!!!
Yeah – good advice!
Have a good and safe weekend…..see you next week in the kitchen.
Greetings from Castle Baconia’s Kitchen! Two guests today: Sammy Pilch and his sister Rosie from 15andMeowing !
My friends were invited to join me in the Castle kitchen because it’s thanks to THEM that we have a very yummy baconized treat to share with you today. Get your pens/pencils and paper ready for this one. It’s too good to pass up. I also know thanks to some of you outside the USA that these bisquits in a “tin” aren’t available everywhere. I’m sorry about that but you all are so clever you can probably figure another way to duplicate this TASTE sensation. I just know you can!
Bacon Cinnamon Rolls
You may remember that we shared a similar recipe some time ago – but these are a little different. I say even if you remember the other recipe from before – this can be a friendly reminder of a completely delicious breakfast treat you should try!
1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with cream cheese icing (5 rolls) – – note this is for FIVE rolls – obviously you’ll have to get several packages of Grands biscuits if you need more than 5 (and trust me – these are so good you will need them….HAHAHA)
Heat oven to 350°F. Grease or spray 8- or 9-inch round pan.
Separate dough into 5 rolls. Unroll rolls. Cook bacon until crisp. While bacon is still warm, place 2 slices bacon on top of 1 unrolled roll; roll back up. Repeat to use up rolls and bacon. Place cinnamon rolls in pan.
Bake 25 to 29 minutes or until golden brown.
Spread with icing; serve warm.
Thank you Guest Chefs for helping out in the kitchen today! FUN FUN FUN!!
Happy Caturday………..King Teddy and Company