Edna’s Kitchen Presents: The Best of Bacon


Table of Contents:

Bacon-Wrapped Asparagus

Bacon and Tomato Cream Cheese Tarts

Bacon-Cheddar Pinwheels

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Bacon and Hash Brown Egg Bake

Sheet-Pan Bacon and Egg Hash

Double Bacon Bagel Egg Casserole

Apple, Bacon and Cheddar Waffles

Chicken-Bacon-Ranch Enchiladas

Bacon-Ranch Potato Salad

Tortellini, Broccoli and Bacon Salad

Bacon-Broccoli Mac and Cheese

Bacon and Basil Pasta Salad

Bacon Cheeseburger Meatloaf

Bacon-Wrapped Barbecue Pork Tenderloin



Bacon-Wrapped Asparagus


2 Tablespoons butter, melted

¼ teaspoon crushed red pepper flakes

1 lb fresh asparagus spears, trimmed

8 slices bacon

1 lemon, cut in wedges


Heat oven to 425°F. Line 18×13-inch rimmed pan with foil. Place large rack in pan; spray rack and foil with cooking spray.

In large shallow bowl or pie plate, mix melted butter and pepper flakes. Add asparagus; toss thoroughly to coat. Divide asparagus evenly into 8 bundles. Wrap each bundle in one slice of bacon. Do not overlap the bacon. If desired, secure each bundle with 2 toothpicks; place toothpick-side down on rack. Drizzle with any remaining butter mixture.

Bake 30 to 36 minutes, turning once, until asparagus is tender and bacon is cooked through. Serve with lemon wedges.

To prepare asparagus, break off the woody end of the vegetable as far down the stalk as is easy to snap.


Asparagus varies in thickness. For this recipe, thicker spears work better. When shopping for asparagus, choose firm, bright-colored stalks with tight tips. Store in a plastic bag in the refrigerator for up to three days.

The butter mixture will cling to the asparagus better if the asparagus is cold.

Use regular-cut bacon for this recipe. Thick-cut will not cook through by the time the asparagus is done.

Using toothpicks makes it slightly easier to turn the asparagus during roasting, but they aren’t necessary if you are careful not to pull the bacon away from the bundles at each end.

Choose a large, rectangular flat rack that fits inside of the pan. Using the rack helps the bacon cook evenly, but don’t skip the step of spraying it! Thoroughly spraying the rack prevents the bacon from sticking.

Lining the pan with foil makes cleanup a breeze and protects your pan from bacon drippings that might burn and discolor the pan.

When asparagus starts flooding the supermarket, you know it’s spring! We love loading up on this vegetable while it’s in season, because it’s a whole lot more affordable than other times of the year.


Bacon and Tomato Cream Cheese Tarts


1 can (8 oz) refrigerated crescent dough sheet or 1 can (8 oz) refrigerated crescent dinner rolls

1 package (8 oz) cream cheese, softened

⅓ cup thinly sliced green onions

1 Tablespoon chopped fresh thyme leaves

2 teaspoons heavy whipping cream or milk

½ cup chopped cooked applewood smoked bacon

6 grape tomatoes, quartered (24 pieces)


Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

Unroll crescent dough into 12×7-inch rectangle. If using crescent rolls, press seams to seal. Cut into 6 rows by 4 rows. Place dough pieces on cookie sheet, spacing slightly apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.

In medium bowl, mix cream cheese, 3 tablespoons of the green onions, 2 teaspoons of the thyme and the cream; beat with electric mixer on medium until well mixed. Spread 2 teaspoons cream cheese mixture on top of each baked crescent square.

Top with bacon, tomatoes and remaining green onions and thyme. Serve immediately, or loosely cover and refrigerate up to 2 hours before serving.


Crescent appetizers are best served right away, but they can also be made ahead and refrigerated up to 2 hours before serving.

Applewood bacon has a nice smoky flavor, but regular bacon also works in this recipe.


Bacon-Cheddar Pinwheels


1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated Crescent Dough Sheet

2 Tablespoons ranch dressing

¼ cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

½ cup finely shredded Cheddar cheese (2 oz)

¼ cup chopped green onions (4 medium)


Heat oven to 350°F.

If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.

Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.

Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.


Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce



¼ teaspoon freshly cracked pepper

3 lb chicken wingettes and drummettes

12 slices bacon, cut in half crosswise

Bourbon Sauce

½ cup ketchup

½ cup bourbon

¼ cup packed brown sugar

2 Tablespoons soy sauce

3 cloves garlic, finely chopped

1 teaspoon Dijon mustard

½ teaspoon red pepper flakes


Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.

Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.

Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.

In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.



Bacon and Hash Brown Egg Bake


1 lb bacon, cut into 1-inch pieces

1 medium onion, chopped (½ cup)

1 medium red bell pepper, chopped (¾ cup)

1 package (8 oz) sliced fresh mushrooms

2 Tablespoons Dijon mustard

½ teaspoon salt

½ teaspoon pepper

¾ cup milk

12 eggs

1 package (2 lb) frozen hash browns, thawed

2 cups shredded Cheddar cheese (8 oz)


In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.


Sheet-Pan Bacon and Egg Hash


2 medium sweet potatoes (1 ½ lb total), peeled, cut into ¼ -inch dice (about 4 cups)

4 medium red potatoes (1 lb total), cut into ¼ -inch dice (about 3 cups)

1 large red onion, chopped (about 2 cups)

8 slices bacon, chopped

2 Tablespoons olive oil

4 cloves garlic, finely chopped

2 ½ teaspoons finely chopped fresh thyme leaves

1 ¼ teaspoons salt

¾ teaspoon pepper

6 eggs

2 Tablespoons chopped fresh Italian (flat-leaf) parsley


Heat oven to 450°F. Spray 18×13-inch rimmed pan with cooking spray.

In large bowl, mix sweet potatoes, red potatoes, onion, bacon, oil, garlic, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Spread in pan in even layer.

Bake 1 hour 5 minutes to 1 hour 15 minutes, stirring every 20 minutes, until bacon is crisp and potatoes are browned.

Remove pan from oven; create 6 wells in potato mixture. Gently crack an egg into each well; season eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake 6 to 8 minutes or until egg yolk and whites are firm. Sprinkle with parsley.


Yukon potatoes can be substituted for red potatoes in this recipe.

Make sure to get the red-skinned, orange-fleshed sweet potatoes for this dish.


Double Bacon Bagel Egg Casserole


6 cups cubed (1-inch) everything bagels

1 cup shredded Italian cheese blend (4 oz)

¾ cup sliced green onions

1 cup chopped seeded plum (Roma) tomatoes (about 3 tomatoes)

½ cup chopped Canadian bacon

1 cup chopped cooked bacon

8 oz cream cheese, cut into 1/4-inch chunks

10 eggs

2 cups milk

½ teaspoon salt

½ teaspoon pepper


Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Layer with half of the bagels, 1/2 cup of the shredded cheese, 1/2 cup of the green onions, the tomatoes, Canadian bacon, 3/4 cup of the bacon and remaining bagels. Add chunks of cream cheese on top of bagels.

In large bowl, beat eggs and milk with whisk; beat in salt and pepper. Pour over bagel mixture, pressing down slightly. Sprinkle with remaining 1/2 cup shredded cheese.

Bake 45 minutes; top with remaining bacon. Bake about 10 minutes or until golden brown and center is just set. Let stand 15 minutes; top with remaining sliced green onions before serving.


Apple, Bacon and Cheddar Waffles


2 cups pancake and baking mix

1 ⅓ cups milk

2 Tablespoons vegetable oil

1 egg

¾ cup shredded sharp Cheddar cheese (3 oz)

1 cup crisply cooked and crumbled bacon (14 to 15 slices)

½ cup chopped apple

Warm maple syrup

Sliced green onions, if desired


Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.

Pour 1/2 cup batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer’s directions for recommended amount of batter). Close lid of waffle maker. Bake according to manufacturer’s directions or until steaming stops and waffle is golden brown; carefully remove waffle. Repeat with remaining batter.

Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.



Chicken-Bacon-Ranch Enchiladas



6 slices bacon, chopped into ½ -inch pieces

5 cups shredded cooked chicken

1 can (10 oz) green chile enchilada sauce

2 cups shredded Mexican cheese blend (8 oz)

1 Tablespoon ranch dressing & seasoning mix

12 flour or corn tortillas (6 inch)


2 Tablespoons vegetable oil

½ cup diced onion

1 can (4.5 oz) chopped green chiles

2 Tablespoons all-purpose flour

2 Tablespoons ranch dressing & seasoning mix

2 cups chicken broth (from 32-oz carton)

1 cup sour cream

Toppings, as desired

Cilantro, onions, tomatoes, avocado, olives, shredded lettuce


Heat oven to 375°F.

In deep 10-inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate; discard drippings.

In large bowl, stir together half of the bacon, the chicken, enchilada sauce, 1 cup of the cheese, and 1 tablespoon ranch dressing & seasoning mix.

In same skillet, heat vegetable oil until hot. Cook onion and a pinch of salt in oil until soft and translucent, about 5 minutes. Add chiles; cook until any liquid is mostly evaporated. Quickly stir in flour, making sure of no dry lumps. Cook 1 minute; add 2 tablespoons ranch dressing & seasoning mix.

Slowly beat in chicken broth with whisk. Simmer about 8 minutes or until slightly thickened. Beat in sour cream; simmer 1 to 2 minutes. Spread some of the sauce in ungreased 13×9-inch (3-quart) glass baking dish, just to coat bottom.

Fill tortillas with chicken mixture, rolling up to make enchiladas. Arrange enchiladas in baking dish in two rows of six; top with rest of sauce, remaining cheese and bacon.

Bake about 30 minutes or until edges of enchiladas begin to brown and sauce is bubbling. Let stand 10 minutes before serving with whatever toppings you like.


Bacon-Ranch Potato Salad


1 ½ lb small red potatoes (about 10), quartered

½ teaspoon salt

1 cup grape tomatoes, cut in half

½ cup chopped celery

¼ cup chopped fresh chives or green onions

¼ cup cooked crumbled bacon or 6 slices packaged precooked bacon (from 2.2-oz package), chopped

½ cup ranch dressing


In Dutch oven or 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.

Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.

Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.


If refrigerating this salad to serve later, save the bacon to stir in just before serving.


Tortellini, Broccoli and Bacon Salad


2 bags (19 oz each) frozen cheese-filled tortellini

4 cups broccoli florets

2 cups cherry tomatoes, each cut in half

2 tablespoons chopped fresh chives

1 cup reduced-fat coleslaw dressing

1 lb bacon, crisply cooked, crumbled

¼ cup sunflower nuts


Cook and drain tortellini as directed on package. Rinse with cold water; drain.

In very large (4-quart) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.

Just before serving, stir in bacon. Sprinkle with nuts.


Bacon-Broccoli Mac and Cheese


1 box (1 lb) elbow macaroni (about 6 cups)

1 bag (12 oz) frozen broccoli cuts

8 slices bacon

½ cup sliced shallots

6 Tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon freshly ground pepper

4 cups milk

12 oz white Cheddar cheese, shredded (3 cups)

8 oz Gouda cheese, shredded (2 cups)

20 round buttery crackers, coarsely crushed


Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Meanwhile, cook broccoli as directed on package.

In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings. Cook shallots in bacon drippings over medium heat, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens.

Remove from heat. Add 2 cups of the Cheddar cheese and the Gouda cheese; stir until melted. Stir in cooked macaroni and broccoli and crumbled bacon. Spoon mixture into baking dish. Sprinkle with crushed crackers and remaining 1 cup Cheddar cheese.

Bake uncovered 15 minutes or until bubbly and cheese is melted.



Bacon and Basil Pasta Salad


1 package (16 oz) penne pasta

½ lb sliced bacon

1 pint grape tomatoes, cut in half

2 medium red or green bell peppers or 1 of each, chopped (2 cups)

4 medium green onions, sliced (¼ cup)

⅓ cup red wine vinegar

1 Tablespoon Dijon mustard

½ cup olive oil

½ cup chopped fresh basil leaves

1 teaspoon salt

½ teaspoon freshly ground pepper


Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes until crisp; drain on paper towels. Crumble bacon; refrigerate until serving time.

In large bowl, mix pasta, tomatoes, bell peppers and onions.

In small bowl, beat vinegar and mustard with whisk. Add oil; beat with whisk until blended. Stir in basil, salt and pepper. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.

Just before serving, sprinkle bacon over salad and toss to combine.


Bacon Cheeseburger Meatloaf



3 slices bread, torn into small pieces

½ cup milk

1 ½ lb lean (at least 80%) ground beef

8 slices bacon, crisply cooked and crumbled

1 cup finely shredded sharp Cheddar cheese (4 oz)

¼ cup dill pickle relish

½ cup finely chopped onion

1 clove garlic, finely chopped

1 egg, slightly beaten


⅓ cup ketchup

1 Tablespoon packed brown sugar


Heat oven to 350°F. Line 9×5-inch loaf pan with foil; spray foil with cooking spray.

In large bowl, mix bread and milk. Let stand 5 minutes to absorb milk. Add beef, all but 2 tablespoons of the bacon, the shredded cheese, relish, onion, garlic and egg. Mix until well combined. Shape mixture into 8×4-inch loaf. Place in pan.

In small bowl, stir together Topping ingredients. Spread on top and sides of loaf. Top with reserved 2 tablespoons crumbled bacon.

Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F. Cool 10 minutes.

Cut meatloaf into slices to serve. Top with desired burger toppings, such as pickle relish, ketchup and mustard.


Bacon-Wrapped Barbecue Pork Tenderloin


8 slices bacon

2 pork tenderloins (about 1 lb each)

½ teaspoon salt

¼ teaspoon pepper

⅓ cup sweet & spicy BBQ sauce

1 Tablespoon finely chopped chipotle chile in adobo sauce

¼ teaspoon ground cumin


Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.

Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.

Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.

In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.


Precooking bacon in microwave ensures bacon gets nice and crispy in the time it takes for tenderloin to cook.


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