Bacon recipe collection

Serve this pleasant and unusual entree with sprigs of watercress dipped in a well-flavoured vinaigrette.

Classic quiche Lorraine with crispy bacon, cheddar cheese, and onion baked in a silky egg custard seasoned with dry mustard and nutmeg. A brunch or dinner staple.

Apple-bacon quiches layer Canadian bacon and tender sliced apples with Swiss cheese in a savory caraway-and-mustard custard, baked in individual tart shells. A brunch crowd-pleaser.

Bacon and Swiss cheese breakfast strata with layered bread, crumbled bacon, onions, and a custardy egg-milk mixture. Make it the night before and bake in the morning.

Bacon and egg breakfast casserole layered with croutons, cheddar cheese, and a mustard-spiked egg custard. Assemble and bake for an easy brunch that feeds a crowd.

Bacon and Swiss pizza quiche merges quiche custard with pizza-style tomato sauce, basil, and oregano. Crispy bacon, melty Swiss, and a spoke-pattern sauce drizzle make it brunch-table royalty.

Beef bourguignon braises floured chuck in a full bottle of Burgundy with bacon, cognac and herbs until the meat falls apart. Finished the classic way with browned pearl onions and sauteed mushrooms.

Bacon deviled eggs with crumbled crispy bacon, scallions, and mustard folded into creamy yolks. A 10-minute classic picnic appetizer that adds smoke and salt to the traditional deviled egg.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.

Frijoles borrachos (drunken beans) simmered with bacon, jalapenos, Mexican oregano, and a bottle of dark Mexican beer. The Norteno classic, soupy and salty, served alongside grilled meats.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.