Bacon Recipes

Bacon Chocolate Chip Cookies

bacon chocolate chip cookies

The first time I had bacon chocolate chip cookies was at a “bacon party” in college. They served bacon old-fashioned’s, bacon explosions, and these cookies. The explosion was something I could get behind, but bacon cookies? A savory breakfast food is not supposed to mingle with a dessert. They’re like…the first and last meals of the day. They may not meet!

But I was very wrong. I tried one, and I never looked back after. The savory and sweet combine very nicely. If you’re skeptical (as I was), think about maple syrup on bacon. It’s best to think of adding sweet to bacon rather than adding bacon to sweet, if that makes sense. Brown sugar bacon is just fine, and these cookies are similar…just with more emphasis on the sugar part.


12 ounces bacon, cut into 1/4-inch dice*
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
2 tablespoons bourbon liquor (JD works)
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate chips
1/2 cup unsalted butter, softened
1/2 cup reserved bacon fat, chilled



In a large pan, cook the bacon to a nice crispy texture. When you’ve got a good crisp going, drain them on a paper towel as usual. Strain the fat with a fine sieve. You need about 1/2 cup, but strain until you’re done and just pour the rest into another container to use later. Put all the fat in the fridge; you want it to congeal and set for this.

Preheat the oven to 375 degrees F.

Combine flour, baking soda, salt, and baking powder in a mixing bowl. beat the butter, bacon fat, granulated sugar, light and dark brown sugar, bourbon, and vanilla in a separate bowl until thoroughly mixed.

Add your eggs one at a time, beating each one until it’s combined well, then adding another. Gradually beat in the flour/soda/salt mixture. Stir in the bacon pieces and chocolate chips.

Ball the dough and put it on a parchment-lined baking sheet at least 3 inches apart. Make the balls as big as you like, however large you want your cookies to be.

Bake for 9-11 minutes. Let stand for at least 2 minutes afterward, then let them cool on a wire rack. Don’t jump the gun, it’s best to let them firm up before you get at them!

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Smoked Bacon Wrapped Onion Rings

This creative and delicious recipe comes courtesy of Grilling24x7, a great site that you should definitely check out!

You may have seen me post this on my Instagram account recently and wondered about how to make them. Well, here you go!

This recipe right here is why Twitter is so magical. One night I was messing around on it and I noticed that one of my twitter buddies Joe posted a photo of a bacon wrapped onion ring. I have never even considered such a marvelous idea. I went to his blog and I saw his version of these amazing treats. This immediately went to the top of my to-do list. Today I’m going to show you my take on this amazing appetizer. I added spicy sriracha hot sauce and make a spicy mayo dipping sauce. I could only imagine how amazing these would be at a tailgate and it for sure rivals one of the best smoked appetizers ever – the smoked stuffed jalapeno pepper. Yeah, these are that good!

Quick note: This dipping sauce also doubles as an amazing sriracha mayo burger sauce! Check this out!

One of the most beautiful things about this recipe is that it only has a few ingredients. I decided to be crazy and make a dipping sauce for it but to be honest these are so good you can easily eat them by themselves. Bacon, sweet onions, pepper and sriracha hot sauce (or any other hot sauce you like) is really all you need.

Sweet onions are a must for this recipe. They are such tasty and mild onions. The first thing you do is cut the onion in half until you get roughly 1/2 inch tall rings. Be careful doing this as you want to keep the onion completely together or else it will fall apart on the grill or smoker. Cut up a bunch of them and then pop the middles out of the onion ring. You’ll want to leave about 2 “rings” of onion on each one. This provides some stability but at the same time isn’t too hard to bite through.

I was thinking of ways to flavor the onion prior to wrapping it in bacon and I wanted to do something with hot sauce. The problem is that most hot sauces are rather runny and I assumed these sauces would drip right off the onion and barely be noticeable. Sriracha hot sauce, on the other hand, is thick so I knew it would stay on the onion the whole time. Brush that hot sauce on thick.

See how the sauce sticks right to the onion?

The next step is to take full slices of bacon and wrap them around the onion ring. I found that for most onion rings I needed 3, yes THREE, slices of bacon to make it all the way around. Once you are done use a long skewer or toothpick to keep things nice and tight. This also lets you grab them off the smoker with tongs without messing up the onion ring.

If you are using a charcoal grill you can do this via indirect heat and some smoke wood on top of the coals. Aim for 250-350 degrees F and grill the onions rings for about 90 minutes. Today, I was using my Ugly Drum Smoker so I loaded the grate with bacon wrapped onion rings and let it go for about 90 minutes at about 280 degrees F. You’ll know they are done when the bacon looks nicely cooked. We all know what cooked bacon looks like! The only catch here is that the longer these onion rings cook, the softer the internal onion will be. So gauge your temperature and time accordingly and don’t worry if they are taking longer than 90 minutes, just keep an eye on the bacon from overcooking. In other words, don’t think that a quicker high heat will produce just as good of an onion ring. The inside onion won’t be nearly as tender. I bet these onion rings can also work in a normal home oven, you just wouldn’t have the smoky flavor.

Right at the 90 minute mark I opened up the smoker to check these guys out and they were perfectly done. It smelled amazing. As I ran inside to get a plate I thought that I might be able to pull of a quick off-the-cuff sriracha mayo that could be a perfect dipping sauce. I eye balled 2 tablespoons of mayo into a small bowl, 1 tablespoon of sriracha hot sauce and about 1 teaspoon of lime juice. Mix it all up and there you go. It’s that easy!

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Video: Bacon Wrapped Chicken Recipe

This recipe video for bacon wrapped chicken is amazing not just for the titular ingredients, but for the stuffing inside. The chicken is wonderfully seasoned with salt, pepper, garlic, and paprika, folded over (it needs to be hammered a bit before use), and stuffed with a mixture of goat cheese and spinach. This takes a great concept like chicken wrapped in bacon to a whole new level, transforming it into art.

Video is by

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Video: How to Make Vegan Bacon

As I’ve said in the past, bacon is so universally beloved that even people who don’t eat pork want to eat bacon.  There are some store bought options that aren’t too bad, but if you want something a little more natural, here’s a recipe showing how to make vegan bacon out of eggplant. I like eggplant – especially eggplant parmesan – but this recipe is really nothing like bacon. Still, if youre craving something salty, smokey, crispy on the edges and a bit chewy in the middle, this eggplant bacon should work for you. It doesn’t taste like bacon, but it’s not bad on a sandwich.

Video by DIYVeganTV


All you need is one eggplant, olive oil and some seasonings to make your own crispy-on-the-outside, tender-in-the-middle eggplant bacon. It’s slightly sweet with a smoky kick. A great addition to sandwiches or breakfasts, it is a versatile addition to recipes. For example: you can wrap the strips around figs before baking for an amazing appetizer!


1 medium eggplant, sliced into strips
1-2 generous pinch salt
1 pinch pepper
1 tbp smoked paprika
generous drizzle olive oil (about 1/2 cup)
extra oil for pans

Preheat oven to 375°F. Toss the eggplant strips with the seasonings until evenly coated. Add the oil and toss to coat. Transfer to oiled or paper-lined baking sheets, being sure not to overlap.

Bake for about 15 minutes until crisp on one side. Then flip to other side and bake another 15 minutes or until crisp. Serve immediately or store between wax paper sheets in a tightly-sealed container for up to 2 weeks, refrigerated.

To reheat, crisp in toaster oven or hot pan for 30 seconds.


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Video: Bacon Explosion Recipe

Want a good recipe for a bacon explosion? If you’re throwing a bacon party, you’ll need one of these bad boys. If you just make one for your family dinner, well, get ready for your mother/father/grandparent/whatever of the year award! Of course, if it’s the latter, please serve it with a salad or something. Bacon is great, but healthwise, there’s a line!

Credit to Nicko’s Kitchen on YouTube.

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BLT Tomato Bites (Gluten Free) | Clare Cooks!

Reblogged from Clare Cooks!, this is a super healthy little recipe for an appetizer or snack. Of course you could just make a bunch of them and make them dinner, too! Hey, there’s nothing wrong with healthy food, as long as it’s got some bacon in it!

These are the tastiest little bites I’ve had in a while. Tomatoes are in their prime at the moment and I suggest you make these as soon as you can! Every single bite was a little bit sweet, a little bit salty, a little bit spicy, and a whole lot of delicious.

I have been attempting to make these nearly all summer, but seemed to encounter a Goldilocks dilemma every single time. Definitely make sure you get actual cherry tomatoes. I made the mistake of buying a Costco sized box of grape tomatoes, twice, and they are just too small. Then I tried Campari tomatoes and they are just too big, but finally I actually found cherry tomatoes! And they are just right. I used the small end of a melon baller to ‘pit’ the tomatoes and it was the easiest thing ever.

You can use just about any hot sauce you want. I personally used chipotle Tabasco for just about everything and it was absolutely perfect for these. I am sure your personal favorite will work just fine. I think sriracha or a Mexican hot sauce, like Cholula or Tapitio, would be great as well.

BLT Tomato Bites (Gluten Free)

2 pints cherry tomatoes (about 32)

6 slices bacon, cooked crisp and broken into big pieces

1/2 cup mayonnaise or plain Greek yogurt (I used half and half of each)

2 teaspoons of your favorite hot sauce (I recommend Chipotle Tabasco)

1 cup finely chopped romaine lettuce leaves from the heart

Cut off the stem ends of the tomatoes and discard. Using a paring knife or the small end of a melon baller, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain.

Stir together the mayonnaise/yogurt and chipotle and spoon into a resealable bag. Cut off the tip of one corner.

Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.

via BLT Tomato Bites (Gluten Free) | Clare Cooks!.

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Paleo Bacon and Egg Omelet Muffins

These bad boys are paleo friendly. You know, omelet muffins, just like the cavemen used to eat. They’re pretty healthy, and super easy to make, so make up a few and enjoy!

omelet muffinsIngredients

8 eggs
8 ounces cooked bacon, crumbled
1 cup diced red bell pepper
1 cup diced onion
1/4 teaspon salt
1/8 teaspoon ground black pepper
2 tbsp. water


Preheat the oven to 350F. Grease a muffin tin with at least 8 cups, or line with paper liners.

Beat the eggs together in a large bowl. Mix in the bacon, veggies, salt, pepper, and water. Pour the mixture into the muffin cups.

Bake for 18-20 minutes, until muffins are cooked thoroughly.

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Recipe: Southern Cornbread Dressing with Bacon

My father always makes a sweet cornbread dressing at Thanksgiving. He’s done it for years. It’s delicious, but he makes it with cans of soup rather than fresh ingredients. So when I was craving some the other day, I reformed the recipe and created a similar one from scratch. I threw in some bacon to, because bacon.

cornbread dressing


1 package of Jiffy cornbread mix (16 ounce)
1/2 pound bacon, cooked and crumbled
2 tbsp. butter
1/2 cup celery, chopped
1/2 cup mushrooms, chopped
1 small Vidalia onion
2 eggs, beaten
2 cups vegetable broth
2 tbsp. fresh sage
1 tbsp. fresh rosemary
1 tbsp. fresh thyme
salt and pepper to taste


Cook the Jiffy cornbread according to the directions on the package. Cool and crumble.

Cook the bacon and crumble it up. Reserve the grease.

Preheat oven to 350F. Grease a 9″ x 13″ baking dish.

In a large skillet, melt the butter, and suttee the veggies until soft.

In a large bowl, combine the bacon, veggies, cornbread, eggs, broth, and spices; mix well. It’s possible that you will need a bit more liquid; you want it to be very moist, but not soupy. Think of a good dressing like a cake. You’re kinda making a batter here.

Place into the baking dish and bake for about 35 minutes. If you had to add broth, you may need a second smaller pan to bake some extra in, but it should all fit in a 9×13.

Your finished product should be solid, but nice and moist.

OPTIONAL: Use the reserved bacon grease to make a gravy. If you use corn flour for this, you can make a sweet and savory gravy that will compliment the cornbread dressing.

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Awesome Bacon and Cheese Stuffed Burgers

A New Twist on Bacon Burgers

bacon stuffed burgersMy step mother always used to make these sort of “kitchen sink” burgers, where the toppings were mixed in with the beef. So she would chop onions, cube cheese, and mince pickles, mix them with the beef, and grill the patties. She never made them with bacon, but when I got older, I started doing it that way myself. Here’s the recipe:


2 lbs. ground beef/turkey/chicken
1 lb. bacon
1 large yellow onion, chopped
1/2 cup cubed cheese of your choice (bacon cheddar or smoked gouda are great choices)
1/4 cup dill pickles, chopped
Worcestershire sauce
Burger seasoning

Serves ~10 (depending on burger size)


bacon stuffed cheeseburgersDirections

Cook the bacon until it’s crispy. You might like yours a little chewier. I don’t care. You need crispy for this. When it’s done, drain it on some paper towels like normal, and set them aside.

Dump the ground meat (whichever you choose) in a big mixing bowl. Combine with cheese, pickles, and onions. Crumble the bacon in as well, keeping the crumbles on the large side (maybe half-time size; you don’t want little grains of bacon, you want to know its there in the final product).

Add the worcestershire sauce and burger seasoning. The amount is up to you. I could tell you “2 tablespoons of worcestershire sauce, 2 teaspoons of seasoning” but hey man, it’s really your call. The sauce adds some bold flavor and some moisture, so add enough to keep the burgers from drying out.

TIP: When forming the burgers into patties, use a spoon to make a little indentation in the top. When grilled, burgers have a tendency to “bubble” up, and this can cause them to break. Pressing them down with the spoon prevents this.

Grill the burgers until they’re done. They’re not steaks, you don’t get to choose how done you want them.

Serve them on some nice buns. I like onion or poppy-seed rolls. You can top them with some ketchup and stuff, but don’t overdo your toppings; you’ve got most of what you need already in the burgers. That’s the beauty of these bad boys.

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Sugar and Spice Bacon


A very simple recipe that’s easy to make, and makes breakfast a whole lot more special.


1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspon corasely ground black pepper
1/4 teaspoon cayenne pepper
1 pound thick cut bacon


Preheat oven to 400 degrees F

Place dry ingredients into resealable plastic bag and shake to mix. Add bacon to the bag a few pieces at a time and shake until the bacon is nicely coated.

Place bacon onto a baking sheet or broiler pan.

Baked for 15 minutes (longer if you like it a bit darker).


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