When it comes to bacon, there are no rules. You can eat it for breakfast, lunch and dinner. Marinating your bacon may seem strange but it creates a delicious twist on a crowd favorite. Patty Morrissey won a cooking contest on Twin Cities Live a few years ago, today she shared a delicious breakfast idea when company comes over for the holidays.
Chili Cheese Egg Puffs
- 10 eggs, beaten lightly
- Blend in:
- ½ c. flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 pint small curd cottage cheese
- 1 lb. shredded Monterey Jack cheese
- ½ c. melted butter
- 1 to 2 (4.5 oz) cans chopped green chilies
How to make it: Spray 10 small ramekins (holds about 6 oz liquid if filled to top) with cooking spray. Spoon mixture into the ramekins, leaving just 1/2 inch free at top. Place ramekins on a large baking tray for easy in and out of the oven, and easy clean up if the butter bubbles out. Bake at 350° for 35 min. Alternatively, can use 1 large soufflé dish and bake for 1 and ¼ hours until browned and center is firm. Serve with warm, mild salsa. Serves 10.
Maple Pig Candy Bacon
- 1 lb thick sliced bacon
- ½ cup maple syrup
- ½ cup Bourbon or Honey Whiskey
- 2 fresh jalapenos, seeded
- Freshly ground pepper as desired
How to make it: Blend marinade ingredients in a blender until jalapenos are a paste. Place marinade in a gallon size bag and add bacon slices 2-3 at a time, massaging the mix so each slice has contact with the marinade. Let the bacon marinade for about an hour, or even overnight, massaging occasionally. Line a cookie sheet with parchment paper. Lay the bacon slices on the paper with no overlaps (much of the marinade will fall away). Bake bacon for about 20 minutes in a 375° oven. Or about 30 minutes in a 350° oven. Check occasionally to be sure it’s not burning with all the sugar. You should not need to turn it, but sometimes I feel I need to – I think the pig probably decides.