20 baking bacon recipes

Five biscuit variations from a single Bisquick base: rolled, dropped, sweet cinnamon, filled, and Latvian bacon-onion. Pantry-quick biscuits in under 20 minutes from baking mix and milk.

Warm focaccia topped with crispy bacon, crumbled feta, toasted walnuts, and fresh scallions. A salty, crunchy flatbread appetizer or snack ready in 20 minutes.

Sourdough bacon pancakes made with starter, crumbled fried bacon, and a last-minute baking soda lift. Tangy, smoky, and fluffy griddle cakes for a weekend breakfast.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Peanut butter biscuits with Bisquick, crumbled bacon, peanut butter, and milk. A savory, four-ingredient drop biscuit with nutty richness and smoky bacon crumble in every bite.

Quick-thickening arrowroot sauce seasoned with tamari, vegetable stock, and cayenne. Drizzle over steamed vegetables, whole grains, or stir-fries for instant flavor.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

Candied pumpkin baked with sugar until syrupy and topped with bacon. A 3-ingredient Southern-style sweet pumpkin side dish with smoky, salty contrast from the bacon.

Easy baked beans doctored from canned pork and beans with crispy bacon, brown sugar, ketchup, Worcestershire, and mustard. The classic 6-ingredient potluck side dish.

Mini quiches with a crispy rice crust, Swiss cheese, bacon, green chiles, and pimentos. Bite-sized, gluten-free appetizers baked in miniature muffin tins.

French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Toasted crab rolls with a mayo-bound crab salad, melted cheese, and crispy bacon on split dinner rolls. A quick open-faced seafood sandwich baked until bubbly.

Single-serving crustless quiche Lorraine with Swiss cheese, bacon bits, and a water-bath custard. Light, low-calorie breakfast quiche baked in a ramekin in about 30 minutes.