Bacon recipe collection

Bacon, avocado, and Monterey Jack omelet served with fresh jalapeno-cilantro tomato salsa. A Tex-Mex breakfast for two with crisp bacon, creamy avocado, and bright homemade salsa.

Bacon walnut feta focaccia tops a pre-baked flatbread with crisp bacon, toasted walnuts, briny feta, and green onions. A 25-minute appetizer or wine-night snack from a store-bought crust.

Bacon-cheese dip blends Roquefort, cream cheese, sour cream, and crisp bacon with garlic and a hint of hot sauce. A cocktail-party classic ready in 15 minutes flat.

Bacon-wrapped cheddar stuffed hot dogs broiled until the bacon crisps and the cheese melts out of every bite. A loaded hot dog ready in 20 minutes flat.

Bacony creamed spinach folds finely chopped spinach into a half-and-half béchamel built on bacon-fat sautéed onion, garlic, and a flick of cayenne. Crispy bacon crumbles stirred in at the end. Steakhouse-style side at home.

Baked Clams Casino with littleneck clams on the half shell topped with garlicky, paprika-seasoned bread crumbs and crispy bacon. A classic Italian-American appetizer served with lemon wedges.

One-skillet baked pasta with crispy bacon, garlic, tomato sauce, and a golden oregano-breadcrumb topping. A weeknight casserole that skips the layering and goes straight to dinner.

Banana and bacon sandwich layers crushed banana, crisp bacon bits, and minced apple between buttered bread with a lettuce leaf. A retro Southern lunch ready in 5 minutes flat.

Cajun barbecue sauce with bacon, pecans, honey, and citrus blended smooth. A spicy-sweet sauce with three peppers, orange rind, and Tabasco for chicken, pork, or ribs.

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.

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.

Basic chowder base with bacon, carrot, celery, onion, garlic, and bay leaf. A flexible starting point you can build into any chowder you want.

BBQ corn cobs wrapped in bacon, cooked inside their own husks, served with garlic-chive compound butter. A smoky, juicy summer cookout classic with built-in seasoning.

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.

Make these on the weekend, freeze and they're ready when you are during the week for a time-saving weeknight meal. Beef and bacon bundles of joy topped with a tangy barbecue sauce.