Bacon recipe collection

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.

Easy bean bake brings together great northern beans, smoky bacon, brown sugar, and molasses in one pot for a sweet and savory side that bakes hands-off in the oven. Classic American baked beans done the slow way.

Beef round steak roll-ups stuffed with bacon, browned and pressure-cooked in onion soup gravy. Tender, savory roulades with a thick cornstarch-thickened sauce.

Easy BLT piles crisp bacon, a runny fried egg, ripe tomato, and peppery arugula between slices of toasted rye smeared with chili-spiked mayo. Brunch sandwich with a yolk moment.

Blue cheese potato meatloaf folds tangy blue cheese into the loaf, frosts the whole thing with blue cheese mashed potatoes, and crowns it with crumbled bacon. Meatloaf and mashed potatoes baked into one loaded dish.

Bacon-wrapped chicken breasts marinated in soy, garlic, ginger, and hot sauce, then baked low and slow until the bacon crisps and the chicken stays juicy. A holiday-easy main dish.

Eggplant casserole with bacon, garlic, Italian herbs, and a buttery bread crumb topping. Smoky, savory, and baked until the crumbs turn golden brown.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

Classic quiche Lorraine with bacon, Swiss cheese, and thyme-sauteed onions in a homemade butter crust. Five whole eggs plus two yolks create an extra-rich, silky custard filling.

Falscher Hase, a traditional German meatloaf stuffed with hard-boiled eggs, wrapped in bacon, and served with a sour cream pan gravy. A showpiece Sunday dinner.

New England fish chowder with haddock, cod, bacon, and potatoes in a creamy milk and evaporated milk broth. A classic, no-frills chowder that tastes even better the next day.

Dutch farmer's egg with bacon, potato, and onion baked together and topped with milk-and-egg custard. Rustic European one-pan breakfast for hungry mornings.

Frijoles borrachos drunken beans simmered with bacon, beer, garlic, oregano, and cumin until thick and rich. Tex-Mex side that doubles as a stand-alone supper with cornbread or warm tortillas.

Rumaki wraps bacon around chicken liver and water chestnut, then broils until crisp. The classic 1960s tiki-bar appetizer that deserves a comeback.

Crisp bacon muffins fold finely chopped crispy bacon and a spoonful of bacon drippings into a tender cake-flour batter. Savory breakfast muffin with golden bacon flavor in every bite.

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.