Your King of Bacon is here with another delicious bacon-ized recipe!
Who doesn’t like quiche? I see no hands raised in the crowd – so you must be on the same page as my Mom and me – quiche is a wonderful meal no matter what time of day you have it. This one is TRULY simple – not a lot of ingredients – but one of the most important ingredients is – BACON!
So roll up your sleeves – put on your apron and let’s do this!
Bacon and Swiss Quiche
One 9-inch frozen pie crust – thawed
1-3/4 pounds sliced bacon (or use the whole danged thing!)
3 eggs lightly beaten
1-12 oz. can evaporated milk
1/2 teaspoon spicy brown mustard
1/4 teaspoon ground nutbeg
1/2 cup all-purpose flour
1-1/2 cups shredded Swiss cheese
- Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.
- Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
- In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.
- Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Cool 10 minutes before serving.
Absolutely! No doubt about it – this is beyond yummy in the tummy!
Anyone who can’t have bacon – just FYI this is really good with chopped chicken, or ham, or even some of your favorite vegetables (suggest sauteeing them first though to soften). It’s pretty much an all around quiche recipe but this one focuses on having a LOT of bacon in it which is our favorite thing here.
So what are you waiting for? Add this stuff to your grocery list or even better – go to the grocery now! This would be a super meal for your family (or you) tonight!
Bacon makes my world go ’round!
Hugs, King Teddy
Before I go, I just learned this morning that one of our good and dear friends has flown to the Rainbow Bridge while lying in his Dad’s arms. Buddy Budd just turned 20 and was the Grandpa at TimmyTomcat blog looking after Dad Pete and the other kitties for many years. You can click HERE to leave a message for them. Buddy Budd was definitely one of a kind…………he will be missed.
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
If The King Is Here – It Must Be Saturday – Right?
Right! I’m back with another fantastic bacon-included recipe for you. A really delicious and very simple one this time and while it’s one that uses Bisquick, which not everyone has access to, you can probably think if all kinds of substitutes for Bisquick. We always have it on hand because THE ROYAL MOM uses it to make biscuits and pancakes.
Are you ready? Let’s get cooking!
Bacon BBQ Chicken Pizza Pockets
3 cups Bisquick mix
2/3 cup very warm water
2 tablespoons olive oil
1/2 cup BBQ sauce (any kind will do)
1/2 cup shredded cooked chicken
8 slices bacon (crispy!)
1/2 cup shredded monterey jack cheese (2 oz.) – any cheese will do actually
Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
In small bowl, stir together barbecue sauce and chicken. Place 1 tablespoon chicken mixture on each dough circle. Top each with 1 slice bacon, crumbled, and 1 tablespoon cheese. Fold over, and pinch edges to seal.
Bake 15 to 20 minutes or until golden.
Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.
Uhhuh – see? I told you it was an easy one – and it sounds like it’s no big deal either but trust me – it really is good. My Mom is a big fan of anything bacon but add BBQ sauce and she’s all over it. Oh – did I say “My Mom” ??? I meant THE ROYAL MOM.
This is such a great meal – snacks yes but also if you eat about ten of them then you’ve just had dinner (hahahaha)!
Entirely possible! Happy Saturday from Baconia!
See you next week! King Teddy
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.
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…………………….
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.
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!
Welcome to the Baconian Castle kitchen – Guess who the King is rooting for tomorrow?????
Well, I must say, even though running the kingdom of Baconia is a lot of work, on Saturdays I kind of take a day off so I can come here and play in the kitchen. Our Castle Chef takes the day off and I take over. Over the years I’ve made a LOT of yummy bacon things and in fact, have done a number of bacon dips for you with similar recipes BUT today I’m giving you the recipe for the FAVORITE bacon dip/spread EVER at least as far as the ROYAL PARENTS are concerned. My Mom and Dad have this on toasted bagette slices, dipping chips, crackers, ANYTHING you like to use to put a dip on. Doesn’t matter because this is just the BEST. So if you have a crowd coming to your castle tomorrow – think about making this one. It will disappear in no time.
Warm and Cheesy Bacon Dip
- 16 ounces sour cream
- 12 slices bacon (cooked and crumbled) *actually this might be more bacon than you want to use – so use as much or as little as YOU want)
- 8 ounces cream cheese (at room temperature
- 8 ounces cheddar cheese (shredded (about 2 cups)) *we ALWAYS use sharp cheddar but whatever cheddar you like – go for it!
- ⅓ cup sliced scallions (about 3 scallions)
Preheat oven to 400 degrees F.
In a large bowl, stir together all of the ingredients until thoroughly combined. Spoon mixture into a 1½-quart baking dish.
Bake until the dip is bubbling and starting to brown on top, 30 to 35 minutes. Serve warm with chips, baguette slices or your favorite crackers.
TOUCHDOWN! Yep it’s really yummy!
Realizing not everyone is “into” football, or even involved in Super Bowl Sunday if you live across the pond or in another area of the world – we in the castle are rooting for the New England Patriots to win over the Los Angeles Rams. But as it always is in sports – anything goes. So who knows how things will turn out??? Not me – I just know I’ll be watching and eating WARM AND CHEESEY BACON DIP!!!!
And when the game gets boring, if it does, I’ll curl up on my throne and nap!
Happy Saturday ! King Teddy
Did Somebody say…….BACON?????????????
Count me in……….in fact, count a lot of us in – those of us who are true Bacon Buddies gather together every Saturday in the Kingdom of Baconia to celebrate our love of the stuff – eat as much of the stuff as our tummies can handle – and share whatever bits of bacon trivia we have picked up during the previous week.
Ever on the search for interesting bacon delights – we came up with just a few for you today………….are you ready?
Mom says she’s not too sure about this one…..but she’d be willing to test drive it (haha)
Mom loves peanut butter – Mom loves burgers – but together? Not so sure about this!!
Mom says she could be “on board” with this one………
We’re totally on board with this one!!!!
HAHAHAHAHAHA – guess which direction I’d go!!
Believe it or not we’re having problems finding interesting bacon items for you to giggle over on Saturdays – we may have to resort to “INSTANT REPLAYS” of some our favorites…..somehow I don’t think you’d mine. There’s something about bacon that makes you not mind seeing it OVER AND OVER AND OVER again!
I bet that my Sammy is on his cloud this morning at the Bridge thinking about Saturdays and how Mom would make bacon for him………talk about NICE dreams!
Don’t ever forget!!! Enjoy your bacon today!!
That’s a ROYAL decree!
Happy Saturday…..King Teddy
It makes EVERYONE happy right?????