Chili Cheese Egg Puffs & Maple Pig Candy Bacon

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
  • Marinade
  • 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.

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