Tag Archives: Bacon

Chilaquiles With Bacon, Eggs, and Cheese

Chilaquiles - HERO - V2 / Photo by Joseph De Leo, Food Styling by Anna Stockwell

Yield6 servings Active Time20 minutes Total Time35 minutes


  • 1/2 lb. thick-cut bacon, cut into small pieces
  • 6 garlic cloves, crushed, peeled
  • 1 serrano chile, thinly sliced
  • 1 (14.5-oz.) can pinto beans, drained, rinsed
  • 2 cups jarred or homemade salsa verde, plus more for serving
  • 8 cups thick tortilla chips, plus more
  • Kosher salt
  • 4 oz. Monterey Jack or pepper Jack, shredded (about 1 cup)
  • 1/2 oz. Cotija or Parmesan, finely grated (about 1/4 cup)
  • 8 large eggs
  • 1/4 cup cilantro leaves with tender stems
  • Hot sauce and lime wedges (for serving)


  1. Preheat oven to 425°F. Cook bacon in a large (12″) cast-iron or other ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp, 5–7 minutes. Add garlic and chile and continue to cook, stirring, until bacon is crisp and garlic is golden brown, 2–3 minutes more. Add beans, stir to combine, then stir in 2 cups salsa verde. Taste by dipping a tortilla chip into mixture; season with salt if needed.
  2. Transfer bean mixture to a large bowl (trying to add the chips to the skillet will make a mess, trust us). Gently stir in 8 cups chips with a rubber spatula until thoroughly coated without breaking chips. Return to hot skillet. Stick a handful of fresh chips vertically into mixture here and there—they will get extra crunchy as the chilaquiles bake. Sprinkle Monterey Jack and Cotija over. Make 8 evenly spaced indentations in filling and carefully crack an egg into each. Bake until egg whites are opaque and cheese is bubbly, 10–15 minutes.
  3. Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.

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Hawaiian Bacon And Pineapple Casserole


  • 8 large eggs
  • 2 cups 2% milk
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 cup crumbled cooked bacon (about 14 slices)
  • 1 cup cubed fully cooked ham
  • 3/4 cup pineapple tidbits
  • 1 package (12 ounces) Hawaiian sweet rolls, cut into 1-inch cubes
  • 1/2 cup coarsely crushed french-fried onions


  • In a large bowl, whisk eggs, milk, Worcestershire sauce and mustard until blended. Stir in cheeses, bacon, ham and pineapple. Gently stir in cubed rolls. Transfer to a greased 13×9-in. baking dish. Refrigerate, covered, several hours or overnight.
  • Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean, sprinkling with onions halfway through baking. Let stand 5-10 minutes before cutting.
Nutrition Facts

1 piece: 308 calories, 15g fat (7g saturated fat), 167mg cholesterol, 669mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 21g protein. Originally published as Hawaiian Breakfast Bake in Breakfast & Brunch 2014 Bookazine

Hawaiian Bacon & Pineapple Breakfast Bake

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Crustless Bacon and Cheese Quiche

Crustless Bacon and Cheese Quiche


Crustless Bacon and Cheese Quiche

45 Min(s) 15 Min(s) Prep30 Min(s) Cook

Prepare this delicious Crustless Bacon and Cheese Quiche.

Avoid the fuss of crust with this cheesy quiche which incorporates a variety of fresh veggies.

What You Need

Original recipe yields 12 servings

5 green onion s, chopped, divided

1 tomato, chopped, divided

12 slices OSCAR MAYER Bacon

1 cup sliced fresh mushroom s

12 egg s

1/3 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream

1 cup KRAFT 2% Milk Shredded Cheddar Cheese

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Let’s Make It

1.Heat oven to 350ºF.

2.Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.

3.Beat eggs and sour cream with a whisk until blended. Pour into a 13×9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses.

4.Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Kitchen Tips

Tip 1

Serving SuggestionFor a delightful brunch idea, serve this Crustless Bacon and Cheese Quiche with a seasonal fruit salad.

Tip 2

Crustless Garden Vegetable QuichePrepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.

Tip 3

Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses for the cheddar and mozzarella cheeses.

14 Foot Pea Fence

Starting At $29.95Ad provided by Park Seed NutritionCalories 180 Calories From Fat 0 % Daily Value*Total Fat 13g 17% Saturated Fat 5g 25% Trans Fat 0gCholesterol 205mg 68% Sodium 370mg 16% Total Carbohydrates 2g 1% Dietary Fibers 0gSugars 1g 2% Protein 14g 28% Vitamin A 15%Vitamin C 2%Calcium 30%Iron 6%* Percent Daily Values are based on a 2,000 calorie diet.servings12 servings* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.Tags

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Slow Cooker Breakfast( Keto)

slow cooker breakfast

Mom’s Slow Cooker Breakfast Bake

Servings: 12

Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes

Nutritional Facts: 2g Net Carbs| 518 Calories | 40g Fat | 2g Carbs | 34g Protein | 0g Fiber


  • 2 lbs. ground sausage
  • 4 cups cheddar cheese
  • 12 large eggs
  • ½ cup chopped sweet red pepper
  • ½ cup chopped onion
  • 1 tsp salt
  • ½ cup heavy cream
  • ½ tsp freshly ground black pepper
  • 1 package of bacon


  1. In a skillet, cook bacon to crisp, cool, then crumble and set aside.
  2. Using the same skillet with the bacon grease, sizzle chopped red peppers and onions for about 3 minutes. Then add sausage to skillet with veggies and brown into crumbles.
  3. In a large bowl, combine eggs, heavy cream, salt, and pepper. Scramble.
  4. In a slow cooker, add sausage mixture to the bottom.
  5. Then top with 2 cups of cheese.
  6. Then top with bacon.
  7. Then top with egg mixture.
  8. Then top with 2 cups of cheese once more.
  9. Cook on high for at least 2 hours or until middle reaches 160 degrees Fahrenheit. Serve and enjoy.        


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Tomato Bacon Welsh Rarebit/Recipe

tomato bacon welsh rarebit

This classic dish of bread with melted cheese (also known as Welsh Rabbit) gets a flavor boost with this easy recipe for tomato bacon Welsh Rarebit!

2 cups milk
3/4 cup butter
1/4 cup flour
2 cups grated cheddar
1/2 cup beer
1/2 teaspoon tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon mustard
10 slices cooked bacon
10 thick tomato slices
5 slices bread, lightly toasted
chopped parsley
Heat milk in a small saucepan. Melt 1/4 cup butter in another saucepan, stir in flour and cook for 2 minutes. Whisk hot milk into flour mixture, stirring constantly until thickened, about 5 minutes.
Add cheese, beer, tomato paste, Worcestershire and mustard and stir constantly over low heat until cheese is melted, about 3-5 minutes.
Spread remaining butter on bread and place on broiler-proof pan or cookie sheet. Top bread with bacon, then tomato. Pour 1/2 cup cheese sauce over each bread slice. Broil until lightly browned, about 2 minutes.
Garnish each with chopped parsley and serve, assuring diners that there are no bunnies involved.

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Cheesy Bacon and Spinach dip/Recipe Share

Recipe Image
32 servings

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices cooked OSCAR MAYER Bacon, crumbled
Let’s Make It
Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Kitchen Tips

Serve with tortilla chips and cut-up fresh vegetables.

Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
To Halve
Cut ingredients in half; combine in microwaveable bowl. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min. Serve as directed. Makes2 cups or 16 servings, 2 Tbsp. each.
Use Your Slow Cooker
When serving this dip at a party, pour the prepared dip into a small slow cooker set on Low. This will keep the dip warm and at the ideal consistency for several hours. For best results, stir the dip occasionally to prevent hot spots.


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Cheddar Bacon Balls/Recipe Share

cheddar bacon balls


  • 513 oz. bacon
  • 1 tbsp butter
  • 513 oz. cream cheese
  • 513 oz. cheddar cheese
  • 2 oz. butter, at room temperature
  • ½ tsp pepper (optional)
  • ½ tsp chili flakes (optional)


  1. Fry the bacon in butter until golden brown. Remove from the pan, and let cool completely on paper towels.
  2. Crumble or chop the bacon into small pieces and place in a medium-sized bowl.
  3. In a bigger bowl, mix the grease left over from frying the bacon with all the remaining ingredients by hand, or with an electric handmixer.
  4. Place the big bowl in the fridge for 15 minutes to set.
  5. Make 24 walnut-sized balls, using two spoons. Roll them in the crumbled bacon and serve.

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Black-Eyed Peas with Bacon/ Recipe Share

Black-Eyed Peas with Bacon


  • 1 pound dried black-eyed peas
  • 1/2 pound bacon strips, cooked and crumbled
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Additional cooked and crumbled bacon, optional


  • Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain.
  • In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme.
  • Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, 30-40 minutes or until peas are tender, stirring occasionally. Sprinkle with salt to taste. If desired, serve with additional crumbled bacon.
Nutrition Facts

3/4 cup: 361 calories, 19g fat (7g saturated fat), 23mg cholesterol, 228mg sodium, 35g carbohydrate (6g sugars, 11g fiber), 15g protein.

Originally published as Black-Eyed Peas with Bacon in Taste of Home December/January 1994

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