Time To Bake With Bacon? Are you ready?
I’ve got a really yummy breakfast type item for you today………………….it’s got everything you want in a breakfast in a muffin. So it can be your “breakfast on the go” or “breakfast to take to work” or WHATEVER – it’s imminently portable!
Bacon French Toast Muffins
- 5 cups of bread , cut into 1″ cubes (fresh or stale bread works)
- 3 (or 4) strips of bacon , diced
- Oil cooking spray
- 3 eggs
- 1 1/4 cups milk (low or full fat)
- 1 tsp sugar
- 2 pinches salt
Combine the Egg Mixture ingredients in a bowl and whisk with a fork until combined.
Add bread cubes and mix well to each piece of bread is well coated with the Egg Mixture.
If using fresh bread, set aside for 10 to 30 minutes in the fridge. If using stale bread, set aside for 20 minutes to overnight. If you’re in a rush, use your hands to gently squeeze the cubes to help them absorb the egg mixture faster.
Preheat oven to 180C/350F.
Spray a medium fry pan with oil spray and heat on high heat. Add the bacon and cook until just starting to brown. Don’t cook until it is very brown because otherwise it will overcook in the oven. Remove bacon from fry pan and drain on absorbent paper.
Spray 6 of the muffin holes in a muffin tin.
Mix the bread-egg mixture to evenly disperse the egg mixture that will have settled at the bottom of the bowl.
Divide 1/3 of the bread-egg mixture between the 6 muffin cups.
Sprinkle with half the bacon, then press the mixture down with medium pressure using the back of a spoon.
Top with the remaining bread mixture. Use your fingers to lightly compress them. Each muffin should be slightly mounded even after lightly compressing them. The bread cubes on top will puff back up when you bake it.
Sprinkle with remaining bacon.
Bake for 15 to 20 minutes until the top is golden brown.
Let rest for 5 minutes before removing from the muffin tin.
Serve with maple syrup, if using.
Yep – this is a winner alright……………………………Of course if you’re taking it along with you somewhere to eat you probably won’t be able to take maple syrup to dump on top but the muffins are so darn good anyway, it’s no big deal if you can’t.
I like the idea of a portable breakfast – breakfast is the most important meal of the day so you shouldn’t skip it – with one of these muffins you can take it with you OR enjoy at home.
Surely we aren’t supposed to BELIEVE this are we????
Same here…..this would be very convenient!
OK loyal subjects of Baconia – I’ll find something else yummy for next Saturday! Thanks for visiting me in my kitchen for another winning way to eat our favorite delectable – BACON……….
Time for the Royal Nap
Welcome to the Castle Baconia kitchen! Yes we are decorated for Halloween already – spicing things up!
I also have a super easy and incredibly delicious breakfast item for you today………….what’s easier than a bacon omelette? Nothing – that’s what! You don’t even need a recipe to make one of these but this one – with onions (we use SWEET onions) is extra delicious for some reason.
EASY BACON ONION OMELETTE
4 slices of bacon
1 teaspoon water
1 tablespoon butter
1/2 white onion – diced
- Step 1
Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet. YES of course you can just fry it in a frying pan if you wish!
- Step 2
Bake in the preheated oven until just crisped, 10 to 12 minutes.
- Step 3
Beat eggs and water together in a bowl.
- Step 4
Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
- Step 5
Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
- Step 6
Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.
See? Super duper easy…………..omelettes are so easy to make and you can add ANYTHING you like to this or any other omelette recipe. The trick is at the end to make it look PRETTY on the plate but know what? That isn’t important – it’s the delicious ingredients that matter…………………..so make an omelette today – this one or another one you might fancy. As I said, ingredients can be WHATEVER………………it’s fun to be creative and omelettes give you a chance to be!
HAPPY CATURDAY in the kitchen!
Greetings from Castle Baconia to all my bacon cooking fans!
I have a great recipe for you today………..oh boy – it’s so delicious my Mom and Dad ATE THE WHOLE THING (I know – I’m sure they must have some piggy in their DNA!!). It was just very tasty and had so many favorite things like bacon and brie and maple syrup………! Well, let me just give you the recipe and you can decide for yourself.
Baked Brie With Maple Caramelized Apples and Spiced Praline Bacon
Quite a mouthful isn’t it……….not just to SAY the name of this delightful treat but once you HAVE had a mouthful you will have many others trust me.
- 3 slices of bacon
- 2 tablespoons finely chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- salt to taste
- two tablespoons unsalted butter
- two Golden Delicious apples – peeled, cored, and cut into 1/2 inch thick slices (any apple will do)
- three tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- one eight-ounce Brie cheese round
- 1 teaspoon chopped rosemary (optional – and we didn’t add this ingredient when we made it!)
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Lay bacon on the prepared baking sheet. Mix pecans, brown sugar, chili powder, and sea salt together in a bowl. Sprinkle evenly over the bacon.
- Bake in the preheated oven until crisp, and browned, 18 to 20 minutes. Transfer to a rack to cool. Chop bacon into rough pieces.
- Melt butter in a nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup. Saute, stirring only every 60 to 90 seconds, until apples are tender and brown, about 8 minutes. Mix in remaining 2 tablespoons maple syrup and cinnamon. Transfer to a bowl.
- Cut a round of parchment paper slightly larger than the round of Brie cheese. Place the Brie cheese on the parchment paper; place onto a baking sheet. Top with the cooked apples to make a big mound.
- Bake in the hot oven for 5 minutes. Add bacon-praline mixture on top of the Brie. Continue baking until top is bubbly, 2 to 3 minutes more. Transfer to a serving platter using a large spatula. Sprinkle with sea salt and rosemary.
Fall in Baconia – a perfect time to make something with bacon right? Right!
It’s good to be King! Have a good week loyal subjects of Baconia!
Greetings from the Baconian Castle kitchen – ready for a great recipe?
I, your King, will favor you with yet another amazingly delicious “ball of yummy” – you’ll see why I’m calling it that when you see what we’re making today. Kind of fun – and absolutely delicious. A great football season snack, or honestly a great and FUN dinner item or “company’s coming” snack. Oh baby are these good!
BBQ Bacon-Wrapped Onion Bombs
- 2 lbs. lean ground beef
- 1 cup bread crumbs
- 1 egg, beaten
- 1/2 cup milk
- 1/2 cup BBQ sauce
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. thyme
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. garlic powder
- 1/2 ” cube of cheddar cheese per meatball
- 5-6 large yellow onions
- 1 lb. bacon
- Additional BBQ sauce
- Mix the the meatball ingredients together, omitting the cheese, in a large bowl with your hands until well combined. Preheat the oven to 425F. Line a sided cookie sheet with foil and set aside.
- Slice the top and bottom off of an onion and peel off the skin. Cut the onion in half and now peel back the layers. Use the two sides of the onion and see how large you need to make your meatball. Stuff the meatball with the 1/2″ cheese cube and roll into a ball. Insert your meatball in the onion halves and make sure it fits nicely, not too small or too large.
- Wrap each of the onion bombs with 2-3 slices of bacon depending on the size of the bomb and secure with toothpicks. Bake on the prepared cookie sheet for 40 min. or until a thermometer reads 165F. Brush liberally with BBQ sauce and bake another 5-10 min.
Not such a toughie to make is it! Not only that, they are beyond delicious. If you like meatballs with BBQ sauce or anything even remotely LIKE that, you’ll love these. Don’t get too hung up in the “onion assembly” part of putting these together – as long as the meatball has onion “around” it – even if the sides don’t match, SO WHAT – you’re gonna wrap it up in bacon anyway. The onion is a great wrap for the meatball……….and the bacon holds it all together then slather it up in BBQ sauce (save some for a bowl on the side for dipping) and you’re in HEAVEN in no time.
Football snack right? That’s what we think anyway………….but you probably could eat these for breakfast and love them too.
I don’t have to think – I know which way I’m goin’ !! How about you ??
King of Baconia……and I hereby issue an order that all in the Kingdom try a new baconized recipe soon – expand your horizons – enjoy your bacon!!
Greetings from Castle Baconia! I’m with Chef Raz again today!
Yes Chef Raz is helping me out again today in the kitchen because he brought us a FABULOUS recipe that absolutely HAD to be this Saturday’s featured recipe. I just knew he’d enjoy making this for you to try. We are the DYNAMIC DUO of Baconia’s kitchen today…………….
What are we making?
Cheesy Bacon Dill Pickle Cheeseball
- 1 Pound Bacon, Cooked and Crumbled (YES – a WHOLE POUND!!!!!!!)
- 5 Green Onions, Diced
- 12 Ounces Cream Cheese Softened
- 2 Tablespoons Dill Pickle Juice
- 1 Cup Chopped Dill Pickles
- 1 Cup Shredded Cheddar Cheese
- 1 Teaspoon Garlic Powder
Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
Use your hands to shape the mixture into a ball.
Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
Roll the cheese ball into the bacon and onion mixture until coated on all sides.
Serve immediately or cover in an airtight container for up to 2 days before serving.
Serve this with your favorite chips, crackers, and veggies.
I have to admit that the Royal Mom is not a big fan of dill pickles but with the salt and cheese and onions in there – the pickles added JUST THE RIGHT TOUCH! Chef Raz and I highly recommend this as a snack in your own castle. Would we lie to you? Heck no!!!
Thank you Chef Raz for joining me again in the Castle Kitchen today…………..it was a pleasure…………now – LET’S EAT!!!
Happy Caturday with a side of bacon!!
Happy Bacon Recipe Day!
Welcome to Castle Baconia where I – your King – will share yet another fantabulous (yes that’s a word) recipe with you – something that’s not tough to make but maybe something you haven’t THOUGHT about making before – a PIZZA!
Yep – who doesn’t like pizza? The Royal Mom and Dad here sometimes have problems with tomato sauce (burp….oops) and so this one is JUST for them. Besides, Mom loves spinach and alfredo so you can’t go wrong when you also add bacon right?
BACON ALFREDO PIZZA
1 package refrigerated classic crust pizza dough (I use Pillsburys but there are a LOT of them out there!)
1/3 cup Alfredo pasta sauce
4 green onions, thinly sliced, white and green parts separated
3 cloves garlic, finely chopped
1 1/2 cups baby spinach leaves (slightly packed)
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped cooked bacon (or more – I used 3/4 cup and probably could have used MORE than that!!!!!)
A note for those who can’t eat bacon or “shouldn’t” eat it – this recipe is VERY tasty without bacon in it…….just thought you’d like to know that!!
Heat oven to 400°F for nonstick sheet pan (425°F for all other pan types). Place oven rack in low position. Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Nonstick parchment paper will brown during baking.
Spread Alfredo sauce evenly over dough. Top with green onion whites and garlic. Top sauce with spinach, cheese and bacon.
Bake 17 to 22 minutes or until bottom of crust is golden brown. Top with green onion greens.
Don’t forget this about Santa – and just for the record – CHRISTMAS IS JUST OVER THREE MONTHS AWAY!!!!!! Better start stocking up on your bacon supply!
Oh it’s good to be King – and it’s good to share some bacon fun on Saturdays! Now if you’ll excuse me – I believe it’s time for the Royal Nap…………..
NAP TIME FOR THE KING!
It’s Bacon Time!
Hello bacon lovers and visitors to Castle Baconia for our regular Saturday morning bake-fest. I love to share a very cool and delicious recipe with you every week – that INCLUDES bacon in the list of ingredients! Today I have something that’s a bit more involved and complicated to make but it’s absolutely incredibly delicious with the combination of vegetables, cheese, bacon, and eggs….it’s a bit like a quiche on steroids! I kind of think it’s a marvelously elegant appetizer when you have company over but that doesn’t mean it’s not just as yummy when you make it for yourselves to enjoy WITHOUT company. Just that it’s something different and who doesn’t enjoy “different” once in a while??? LOTS of ingredients in this one.
Cheddar-Veggie Appetizer Torte
- 1-1/3 cups finely crushed multigrain crackers (note: multigrain crackers are interesting but in truth it can be almost any cracker but NOT Saltines!!)
- 1/4 cup butter, melted
- 2 cups shredded sharp cheddar cheese
- 1 small zucchini, finely chopped
- 1/2 cup sliced fresh mushrooms
- 1/3 cup finely chopped red onion
- 1/4 cup finely chopped sweet red pepper
- 1 tablespoon olive oil
- 1 carton (8 ounces) spreadable garlic and herb cream cheese (I used Alouette because I buy their spreads often but ANY garlic/herb cream cheese will do!)
- 4 large eggs, lightly beaten
- 2 tablespoons crumbled cooked bacon (alright – you know me – I ignored the two tablespoons thing and just crumbled up two whole pieces of bacon!)
- 2 tablespoons grated Parmesan cheese
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.
- In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.
- Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
This is EVER so delicious. We love zucchini here – and all the other veggies that are in this recipe as well as mushrooms – it all goes so well with the cheddar cheese. The crust stands up beautifully too which is nice – makes it easy to slice and serve.
I encourage you to give this one a try FOR SURE………………..it certainly will be used around here for special occasions when there’s company afoot in the Castle!
I hope the Bacon Fairy visits your house soon!!!!
Yep – we Baconians are hooked…See you next Saturday for more fun…….
It’s GOOD to be King of Baconia……..