Pecan Sugared Bacon


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Ingredients

    2 tablespoons coarsely chopped pecans
    2 tablespoons brown sugar
    1 1/2 teaspoons freshly ground pepper
    12 thick-cut bacon slices

Preparation

    Preheat oven to 400°. Process pecans in a food processor 20 seconds or until finely chopped. Stir together pecans, brown sugar, and pepper.
    Place half of bacon in a single layer on a lightly greased wire rack in an aluminum foil-lined baking sheet. Repeat procedure with remaining bacon, placing on another lightly greased wire rack in a second foil-lined baking sheet. Press pecan mixture on top of bacon slices, coating well.
    Bake at 400° for 22 to 25 minutes or until browned and crisp. Let stand 5 minutes.

BACON AND ONION BRUNCH PIE


Sounds really good!

Kiss my Ingredients

kmi904

Ingredients

3 cups thinly sliced onions
3 tablespoons butter, melted
1 (9-inch) pre-baked deep-dish pie shell
2 eggs, beaten
3 tablespoons all-purpose flour
1/2 cup milk
1 1/2 cups sour cream
1 teaspoon sea salt
4 slices bacon, crisply cooked and crumbled
1/2 cup shredded cheese (your choice, cheddar, white cheddar, Swiss etc. for garnish – OPTIONAL)
Sliced green onion for garnish (OPTIONAL)

Directions:

Preheat oven to 325 degrees F.

Melt the butter In a medium saucepan over medium heat. Add the onions and saute until lightly browned.

Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions.

Beat the eggs and the flour together in a small mixing bowl to combine. Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon, top lightly with shredded cheese (if using) and bake until firm in the…

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Maple Bacon Biscuits


maple-biscuits
Ingredients (Yields 24 Biscuits.)
1 pound bacon, cut into 1/2-inch pieces
3 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound (2 sticks) butter, cut into 1/2 -inch cubes
3/4 cup plus 2 tablespoons maple syrup, divided
3/4 cup plus 2 tablespoons buttermilk
1 egg yolk
1 egg
1 tablespoon heavy cream
Fleur de sel

Method
Cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.
Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of fleur de sel.
Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm.Makes 2 dozen biscuits.

Note: Fleur De Sel , I knew a few might be wondering as I did what this was. This is from Wikipedia

Fleur de sel (“flower of salt” in French; French pronunciation: ​[flœr də sɛl]) or flor de sal (in Portuguese, Spanish and Catalan) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans.[1] Traditional French fleur de sel is collected off the coast of Brittany, most notably in the town of Guérande (Fleur de Sel de Guérande being the most revered), but also in Noirmoutier, Île de Ré[2] and Camargue.

Flor de sal also has a large production in Portugal,[3] mostly in Aveiro District and in Algarve, being commercialized worldwide from the ancient salt production regions existing in this country, by traditional methods, with high certified quality standards. It is an artisanal food product. Due to its relative scarcity and its labor-intensive production, flor de sal (flower of salt/fleur de sel) is one of the most expensive salts.

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Ham and Cheese Omelet Roll


Looks and sounds delicious!

Kiss my Ingredients

kmi873

Ingredients

4 oz cream cheese, softened
3/4 cup milk
2 Tbls flour
1/4 tsp salt
12 eggs
8 oz ham, finely chopped (1 1/2 cups)
6 oz cheddar or Swiss cheese, shredded (1 1/2 cups)
1/4 cup green onions with tops, thinly sliced
2 Tbls Dijon mustard

1. Preheat oven to 375. In 1 Qt Batter Bowl, combine cream cheese and milk; whisk until smooth using 10″ Whisk. Add flour and salt; whisk to combine.

2. In Classic Batter Bowl, gently whisk eggs until blended. Add cream cheese mixture; mix well.

3. Cut an 18 inch long piece of Parchment Paper. Press into bottom and up sides of Stoneware Bar Pan to prevent egg mixture from running under parchment paper; pinch corners. Pour egg mixture into bottom of Bar Pan. Bake 30-33 minutes or until omelet is puffy and golden.

4. Meanwhile, finely chop ham using Food Chopper. Shred cheese…

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SAUSAGE EGG AND TOMATO CASSEROLE


Yum always looking for new Breakfast recipes

Kiss my Ingredients

kmi870

Ingredients

6 eggs
1 cup milk
1 tbsp Italian seasoning
1/4 tsp Kosher salt
1/2 tsp freshly ground black pepper
1 cup breakfast sausage, cooked
1/8 cup green onion, diced
1/2 pint grape tomatoes, halved
1/2 cup parmesan cheese
6 small potatoes sliced into 1/2 inch round slices

Directions:

In a large mixing bowl, mix together the eggs and the milk. Next add the seasonings.
Add the rest of the ingredients except the potatoes. The potatoes will be used to layer in the casserole dish.
Grease bottom of a 9×9 casserole dish. Line the bottom with the potato slices.
Pour egg mixture over the potatoes.
Refrigerate for an 1 – 8 hours. When ready, bake in a preheated oven at 325 degrees for 45 minutes to one hour.

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