4000. CRAZY-FAST RAMEN with BACON, EGG and KIMCHI

2 strips of bacon, diced

2-3 scallions

kimchi, roughly chopped

a couple tablespoons of kimchi brine

a package of fresh ramen noodles

soy sauce

toasted sesame oil

rice vinegar

mirin

one egg

chile oil

toasted nori strips

First, sauté two strips of diced bacon in a skillet over medium heat. Once the bacon bits are crisp, scoop them onto a paper-towel lined plate, then add two to three chopped scallion whites to all that delicious bacon fat in the skillet (save the scallion greens for later!). Once the scallions start to soften, add a big handful of roughly chopped kimchi and a couple of tablespoons of kimchi brine straight from the jar. Cook for another two minutes until kimchi softens, then remove from heat.

Meanwhile, bring a medium saucepan of water to a boil. Add a package of fresh ramen noodles and boil for just a couple of minutes until they’re springy and tender, then drain in a colander and rinse under cold running water. 

Add the noodles to your skillet with the cooked bacon bits, some chopped fresh kimchi (for tang and crunch), and a splash each of soy sauce, toasted sesame oil, rice vinegar, and mirin. Cook for a minute or two over medium heat, tossing until combined and noodles are warmed through, then transfer to a plate or shallow bowl.

Poach an egg in a medium saucepan of barely-simmering water with a splash of white vinegar. Use a slotted spoon to transfer the egg to your bowl of noodles, then top with some toasted sesame seeds, and those reserved scallion greens. Add a dash of chile oil or some toasted nori strips if you’re feeling fancy.

bacon recipe source: Christina Chaey, Bon Appétit Test Kitchen, January 20, 2016

3995. BACON and EGG YAKIUDON

serves 2


4 slices bacon, cut into 1 inch slices

1 brick frozen sanuki udon

1 tablespoon soy sauce

1 teaspoon dashi powder

1 teaspoon sugar

freshly ground black pepper to taste

1 soft boiled egg, cut in half

sliced green onions, to serve

Soak your frozen udon in a bowl of warm water making sure that all of the strands of noodles are separate. Drain and set aside.

Over medium heat, cook the bacon until crisp in a cast iron pan or heavy bottomed non-stick skillet. Drain off the majority of the fat and then add the drained udon noodles as well as the soy sauce, dashi powder, and sugar. Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes. Turn the heat off, taste and season with freshly ground pepper to taste. Garnish with the sliced green onions and soft boiled egg.

bacon recipe source: i am a food blog, November 9, 2014

3991. ASPARAGUS, LEEK and BACON QUICHE

Yield: 6-8 servings


1 unbaked 9-inch pie-crust

6 oz asparagus, ends trimmed off

1 leek

3 slices bacon

3 eggs

5 oz freshly grated Monterey Jack cheese

1 cup milk

¼ tsp salt

¼ tsp pepper

Preheat oven to 350 degrees.

Bring a large pot of water to a boil on the stove. Once boiling, drop in the asparagus and quickly blanch for 30 seconds until bright green. Quickly drain water and run cold water over asparagus. Set aside to cool.

Fry bacon crisp in a cast-iron skillet over low/medium heat. Once crisp, remove from heat and set the bacon to drain on paper towels but do not toss the bacon grease! Crumble or chop bacon once cool.

Now, thoroughly wash the leek under cold running water. To do this most efficiently, peel off the first two layers and let water run all through. After washing, thinly slice the white part only of the leek.

Reheat your bacon-greased skillet over medium high heat then drop in the thinly sliced leek. Sauté for about five minutes, until leek is soft and translucent. Remove from heat.

In a medium bowl, whisk together the eggs, milk, salt, pepper, crumbled bacon and sautéed leeks. Prick crust all over with a fork, then sprinkle evenly with the cheese. Pour the milk and eggs mixture over the cheese.

Slice the blanched asparagus into 1 1/2" pieces on an angle and scatter over the cheese in the unbaked pie crust.

Carefully place filled quiche on a sheet tray and into the oven for 1 hour.

After 1 hour, the quiche should be puffy and golden. Let cool completely before slicing.

bacon recipe source: Fresh Tastes, PBS Food (@PBSFood)  

3987. SWEET POTATO, BACON, EGG BREAKFAST SKILLET

Serves: 4


1.5 lbs multi colored sweet potatoes, diced

1 lb smoked bacon

2T ghee

1-2T chipotle seasoning

4 eggs

Place bacon on baking sheet and put in oven at 425*F for approx 15-20 min. Set aside in paper towels. Meanwhile, heat a cast iron skillet over med-high with ghee and add diced the potatoes. Season with chipotle seasoning. When potatoes can be softly pierced with a fork, approx 10-15 min, add in half of your cooked bacon, chopped, and crack 4 eggs over top. Cook on stove or in oven until egg whites are set. You may put a lid on to help steam. Sprinkle more chipotle.

bacon recipe source: Natasha Gildea, The Feisty Kitchen (@FeistyKitchen)

3985. BACON and EGG POTATO SKINS

4 eggs

2 potatoes

2 pieces bacon

4 small rectangular slivers of cheese (to fit into the potatoes)

Salt & Pepper

Olive Oil

Parsley or cilantro to garnish

Optional toppings: chili flakes, salsa, avocado

Preheat oven to 375 degrees. Microwave the 2 potatoes till cooked and cut them in half. Scoop out the insides of the potatoes - making little "potato boats" in the process. Add a sliver of cheese in each potato half and place potatoes on a baking tray. Brush potatoes with olive oil. Break an egg into each potato half and bake for 18-20 minutes. Cook strips of bacon and drain well on paper towels. Take the eggs out of the oven - making sure the whites are set. Sprinkle the potato skins with bacon and salt and pepper and parsley and chili flakes; avocados and salsa would make some super tasty toppings too.

bacon recipe source: Shashi, Runnin Srilankan (@RunninSriLankan), June 10, 2015

3981. BAKED EGGS with BACON-BRAISED BLACK-EYED PEAS

Serves 4


2 cup black-eyed peas

3 slices applewood-smoked bacon cut into 1/2-inch pieces

1 small diced yellow onion

1 cup salsa

1/2 cup chicken broth (low-sodium)

4 large eggs

2 tbsp parsley freshly chopped for garnish

hot sauce for garnish

Bring a medium sized pot of water to a boil and season with salt. Add the fresh black-eyed peas and boil for 10 minutes, or until just tender. Drain and discard the water.

In a medium-sized sauté pan, cook the bacon over medium heat until the fat has rendered and the bacon is just crisp.

Remove the bacon pieces from the pan and add the onion to the bacon fat. Sauté the onion until tender and caramelized, about 10 minutes, stirring often.

Add the cooked black-eyed peas and sauté for 3 minutes more. Add the salsa to the pan along with the chicken broth and stir in the cooked bacon. Reduce the heat to a simmer and cook for 10 minutes, uncovered, to meld the flavors.

Preheat the oven to 375°.

Coat 4 gratin dishes with cooking spray. Divide the black-eyed pea mixture evenly among dishes and make a small indentation in the center for the egg to rest in.

Crack 1 egg into a small bowl and gently pour it into a gratin dish. Repeat with the remaining eggs.

Place the gratin dishes on a baking sheet and tent the baking sheet with foil. Bake until the egg whites are cooked through, about 10 to 15 minutes. Serve garnished with parsley and hot sauce, for those that like it hot.

bacon recipe source: La Victoria (@LAVICTORIAbrand), MegaMex Foods, LLC, Consumer Response, 1 Hormel Place, Austin, MN 55912

3968. EGG and BACON PASTA NEST

Serves 6


8 ounces spaghetti noodles
8 slices bacon, halved and sliced lengthwise
2 tablespoons olive oil
2 garlic cloves, smashed
7 eggs, divided
Kosher salt, to taste
Freshly cracked black pepper, to taste
3/4 cup white cheddar cheese, shredded
Fresh parsley

Heat oven to 400 degrees (F). Cook pasta according to package directions; drains.

Grease 6 (10-ounce) ramekins or custard cups. Set aside.

Cook bacon until lightly brown; drain. Heat olive oil and garlic in a skillet over low heat about 2 minutes or until fragrant. Remove and discard garlic.

Whisk together olive oil, 1 egg, ¼ teaspoon kosher salt and ½ teaspoon cracked black pepper. Add pasta and bacon, toss until coated.

Twirl 1 cup pasta-bacon mixture using a fork; place in a ramekin. Create an indent in the center of each twirled nest. Repeat. Bake 5 minutes in oven.

Divide cheese among ramekins. Crack 1 egg into center of each ramekin. Return to oven.

Bake about 20 minutes more until egg yolks are set and egg whites are firm (do not overcook). Let stand 2 minutes. Remove from ramekins. Top with parsley.

bacon recipe source: San Antonio Express-News, February 9, 2016; Hali Ramdene for Better Homes and Gardens

3944. SAVORY CHEDDAR OATMEAL with BACON, GARLICKY GREENS and EGGS

Yield: 4 servings


For the Oatmeal:
1 cup water
1 cup milk
1 cup old-fashioned oats
1½ cups shredded sharp cheddar cheese
Salt and pepper, to taste

For the Greens:
4 slices bacon, chopped
3 garlic cloves, finely minced, grated, or pressed
2 bunches Swiss chard, ribs removed and leaves roughly chopped
Pinch of red pepper flakes
Drizzle of toasted sesame oil
Salt and pepper, to taste

Optional Toppings:
Eggs, fried or poached to desired doneness
Scallions, chopped
Toasted sesame seeds
Drizzle of toasted sesame oil
Hot sauce

For the Oatmeal: In a medium saucepan, bring the water and milk to a boil. Season with a pinch of salt and then add in the oats. Cook for about 5 minutes, stirring occasionally, or until the oats are cooked and the mixture is creamy.

Stir in the shredded cheese and season with pepper. Keep warm until ready to serve.

For the Greens: In a large skillet, crisp the bacon until rendered. Remove from the pan with a slotted spoon and set aside for garnish.

Remove the pan from the heat for a few minutes and then add in the garlic. Return the pan to medium-low heat, so as not to burn the garlic. Cook garlic for about a minute, stirring constantly.
Add in the greens and red pepper flakes, tossing them evenly in the garlic and oil. Cook for about 5 minutes, stirring frequently, or until the greens are softened and wilted but still have texture.

Season, to taste, with a drizzle of toasted sesame oil, salt, and pepper. Keep warm until ready to serve.

To Serve: Spoon oatmeal into serving bowls and top with the greens, reserved crispy bacon, and other desired toppings. I like a runny egg, scallions, hot sauce, another drizzle of sesame oil, and some toasted sesame seeds for crunch. Serve immediately.


bacon recipe source: Molly, Yes to Yolks (@mollycreilly), March 18, 2016

3942. BACON, EGG and CHEESE BRUNCH RING

8 servings


4 slices bacon, cut in half crosswise
1/3 cup plus 1 tablespoon milk
4 eggs, slightly beaten
Salt and pepper, if desired
1/4 cup chopped red bell pepper
1 can (8 oz) refrigerated crescent dinner rolls
1 cup shredded Mexican cheese blend (4 oz)
Chopped fresh cilantro, if desired
1 cup salsa, if desired

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.


bacon recipe source: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

3922. BACON, EGG and CHEESE TAMAGOYAKI (ROLLED OMELETTE)

Yields: 1 serving


2 eggs
1 tablespoon sugar
1 teaspoon mirin
1 teaspoon soy sauce
1 tablespoon bacon bits
1 tablespoon shredded cheese
1/4 teaspoon salt
1 teaspoon oil

Crack eggs and mix with sugar, mirin, soy sauce and salt. Once whisked, add the bacon and cheese.

Heat the frying pan on a medium high heat. Once hot, use a paper towel to spread a little oil out on on the pan.

Carefully pour about 1/4th of the egg mixture into the pan. Once it starts to set, roll it over to the side of the pan. Use paper towel to spread a little more oil to the pan.

Pour another fourth of the egg mixture in the pan, touching up against the cooked egg. Once it sets, roll it over the side again.

Keep continuing this process until you've used all the egg. Transfer to a cutting board to cool, then slice into pieces.


bacon recipe source: Otaku Food

3920. BROWN RICE BOWL with EGG, AVOCADO and BACON

serves 4


5 pieces bacon, chopped
2 scallions, thinly sliced, plus more for garnish
8 oz. curly spinach, stemmed (8 packed cups)
1/4 tsp. kosher salt
1/4 tsp. pepper
2 Tbsp. toasted sesame oil
2 Tbsp. distilled white vinegar
2 tsp. toasted sesame seeds, plus more for garnish
4 cups cooked brown rice, warm
1 avocado, thinly sliced
4 radishes, thinly sliced
4 large fried eggs

Cook the bacon and scallions in a large skillet over medium until the bacon is crispy, 5 minutes. Add the spinach, salt, and pepper and cook just until wilted, about 1 minute.

Whisk the oil, vinegar, and sesame seeds in a small bowl.

Divide the brown rice, spinach mixture, avocado, and radishes in the bowls. Top with the eggs and garnish with scallions and sesame seeds. Drizzle with the sesame dressing and serve warm, with more dressing on the side.


bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016

3919. BUTTER LETTUCE SALAD with HAZELNUTS and BACON BITS

Yield: 2 servings for lunch or 4 servings as a side



1 tablespoon white balsamic vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh chives

Kosher salt and freshly ground black pepper

1 head butter lettuce, separated into leaves

2 thin slices bacon, cooked until crisp and broken into bite-size pieces

2 hard-boiled eggs, halved and lightly salted and peppered

1/4 cup toasted hazelnuts, roughly chopped

1 1/2 ounces Roquefort or other blue cheese, crumbled


Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.



Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.




bacon recipe source: Valerie Bertinelli

, "Best Girls' Night In," Valerie's Home Cooking; adapted from One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond by Valerie Bertinelli (Rodale, 2012).

3918. PAN-FRIED BACON and POTATO ROSTI with a FRIED EGG

Serves 1


For the bacon and potato rösti
1 tbsp olive oil
200g/7oz smoked bacon, fat removed, chopped
½ baking potato, peeled and grated

For the fried egg
1 tbsp olive oil
1 free-range egg
sprinkling freshly ground black pepper

For the bacon and potato rösti, heat the oil in a frying pan over a medium heat and fry the bacon pieces for 5-6 minutes, or until crisp and golden-brown.

Put the grated potato into a clean tea towel and bring the edges of the tea towels together to form a parcel. Wring the grated potato in the tea towel until as much moisture as possible has been extracted.

Add the grated potato to the frying pan with the bacon, and mix well to combine.

Press the potato mixture down into the pan with a spatula or fish slice. Fry over a medium heat for 5-6 minutes on each side, until golden-brown and crisp on both sides.

For the fried egg, heat the oil in a frying pan over a high heat, add the egg and fry until it has just set. Sprinkle the freshly ground black pepper over the egg. 


bacon recipe source: Lesley Waters, Ready Steady Cook, BBC Food

3916. BACON and EGG BREAKFAST ENCHILADAS

Servings: 8


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes  
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups) 
Minced green onions
sour cream

Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.

In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.

In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.

Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions. 


bacon recipe source: Molly Yeh, Food & Wine, November 2014

3912. HAVARTI BREAKFAST BISCUITS with JALAPENO, BACON and ARUGULA

Yield: makes about 16 biscuits


Biscuits
:
6 slices bacon

2 jalapeno peppers, seeded and chopped (you can leave some seeds if you want more heat)
3 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons granulated sugar

1/2 teaspoon salt

3/4 cup cold unsalted butter, cut into tiny pieces

8 ounces havarti cheese, freshly grated

1 1/2 cups buttermilk

1/4 cup heavy cream

For serving:

eggs, cooked to your liking

bacon slices

1 to 2 cups of arugula (depends on how many you're serving), tossed with salt, pepper and a drizzle of olive oil

Preheat the oven to 425 degrees F. Heat a large skillet over medium-low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy. Transfer the bacon to a paper towel to drain the grease. Once it's cool, crumble into tiny pieces. In the same skillet, add the chopped jalapeno peppers. Cook for 1 to 2 minutes then turn off the heat and stir for another minute or so.

In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Add in the crumbled bacon, the peppers (a few spoonfuls of bacon grease with the peppers doesn't hurt) and the grated havarti. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.

Pat the dough into a circle that is about 1 to 1 1/2 inches thick. Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way. Brush the top of the biscuits with the heavy cream.

Bake the biscuits for 10 to 12 minutes or until they are golden and high. Remove from the oven and let cool slightly. While the biscuits bake, you can cook your eggs and fry any extra bacon!

To serve, add the arugula, bacon slices and egg on the biscuit.


bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 15, 2015

3898. BARN-BURNING BAKED CATFISH wrapped in BACON

Makes 10 servings


6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce

Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.

Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.

Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.


bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com

3897. CODDLED EGGS with BACON and GOAT CHEESE

Servings: 4


2 Tbs. plus 2 tsp. unsalted butter, at room
 temperature
8 eggs
4 tsp. heavy cream
1/4 cup cooked diced bacon
1/4 cup crumbled goat cheese (chèvre) or
 other cheese
4 tsp. scallions, thinly sliced diagonally
Salt and freshly cracked five pepper blend,
 to taste

Preheat an oven to 350°F. Have a pot of boiling water ready.

Butter the bottoms and sides of four 5.4-fl.-oz. Apilco ramekins with the 2 Tbs. butter. Put 1/2 tsp. butter in the bottom of each one. Break 2 eggs into each ramekin, then top each with 1 tsp. cream, one-fourth of the bacon and cheese, and 1 tsp. scallions. Season with salt and pepper. Cover the ramekins tightly with aluminum foil. 

Place the ramekins in a baking dish and add boiling water to fill the pan halfway up the sides of the ramekins. Bake until the whites are just set and the yolks are runny, 18 to 22 minutes; for set whites and hard yolks, bake for 22 to 30 minutes. 

Remove the ramekins from the baking dish and remove the foil. Serve immediately with toast. 


bacon recipe source: Williams-Sonoma Kitchen (@WilliamsSonoma)

3896. KALE and BACON QUICHE

1 single crust pie dough, blind-baked

5 large eggs

1 egg yolk

1 cup of milk

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

a dash of cayenne pepper (optional)

1 bunch of organic kale, chopped into bite-size pieces

5 strips of bacon, cooked and diced

½ medium-sized onion, chopped

1 garlic clove, grated

¾ cup of grated cheese (use your favorite!)

For the Blind-Baked Pie Dough
:

Preheat oven to 375 degrees F. Prepare the pie crust and flute the edges. Line the pie dough with a double layer of aluminum foil. Fill the pie pan with pie weights, dried beans or uncooked rice to weigh down the dough and prevent it from shrinking. Bake for 15-20 minutes. Remove from the oven and prepare the quiche filling in the meantime.

For the Quiche:


Lower the oven to 350 degrees F. In a medium-sized bowl, whisk together the eggs and milk. Add salt and pepper and cayenne pepper. Set aside. You want the egg mixture to get to room temperature so it doesn’t take as long to bake.

Place the strips of bacon in a large skillet. Turn the heat on to medium-high and cook until crispy or to your desired preference. Remove the bacon and transfer to a plate lined with paper towel to remove any excess grease. Chop the bacon into bite-sized pieces.

Using the same skillet you cooked the bacon, drain the excess bacon grease reserving about 1 teaspoon to cook the onions and garlic in. On a medium heat, saute the onions and garlic for 4-5- minutes or until translucent. Then add the chopped kale and cook for another 3-4 minutes until wilted. Set aside.

First, add the layer of bacon bits to the bottom. Second, add the layer of kale and onions. Grate ¾ cup of cheese, reserving ¼ cup for the top. Sprinkle the cheese over the kale layer. Gently ladle the egg mixture on top.

Top the egg custard with the remaining ¼ cup of cheese. Put the quiche in the oven and bake for 40-50 minutes or until the egg custard has set. Remove from the oven and set on a wire rack. Let cool for 15-20 minutes. Serve with a side salad and enjoy!


bacon recipe source: Sassy Pantry, June 5, 2013

3893. ASIAGO KOHLRABI NOODLE FRITTATA with CORN, BACON and BASIL

Servings: 4


1 head of corn
5 pieces of bacon
10 eggs, beaten
5 pieces of basil, ribboned
1/4 cup shredded asiago cheese
salt and pepper, to taste
1/2 tablespoon extra virgin olive oil
1 large garlic clove, minced
pinch of red pepper flakes
1 kohlrabi, peeled, Blade C

Preheat the oven to 375 degrees.

Place the corn in a saucepan, cover with water and bring to a boil. Once boiling, cook for 2 more minutes or until easily pierced with a fork and drain into a colander. Rinse with cold water so it's easier to handle and then shave the kernels off with a knife into a bowl. Set bowl of kernels aside.

While the corn is cooking, place a large skillet over medium-high heat, coat with cooking spray and cook the bacon until crispy, in batches, if needed. Set aside on a paper towel lined plate and crumble.

Once bacon and corn are cooked, add to a bowl with the eggs, basil and asiago cheese. Season with salt and pepper and set aside.

Set a 10 or 12" skillet (preferably cast iron) over medium heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the kohlrabi noodles and season with salt and pepper. Toss frequently for 3-5 minutes and cook until mostly wilted. Once wilted, pour in the egg mixture evenly over the kohlrabi.

Let cook for 2-3 minutes or until the bottom sets into the skillet.

Bake for 20-25 minutes or until when you pierce with a skewer (or fork), the skewer comes out clean and the edges of the frittata are lightly golden brown. Serve for 4 or 8.


bacon recipe source: Inspiralized, July 13, 2014

3887. KALE, BACON and EGG WHOLE-WHEAT BREAKFAST SANDWICH

Makes one sandwich


1 whole-wheat bun

Mayonnaise or softened butter (optional)

1 strip bacon

1 1/2 cups kale, chopped into 1/2-inch ribbons

1 clove garlic, minced

1/4 teaspoon white wine vinegar

1 tablespoon vegetable oil

1 large egg

Toast the bun and set it on a plate. Spread with mayonnaise or butter, if desired.

In a medium skillet, cook the bacon until crisp, and set aside on a paper towel-lined plate. Pour off the bacon grease, leaving just a thin film on the pan. Add the garlic and kale to the skillet and cook over medium-high heat, tossing frequently and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.

Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you're feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: Place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale.

Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.


bacon recipe source: The Kitchn (@thekitchn), September 2012