While bacon is usually a breakfast staple or a layer in a sandwich, there are many other uses. The cured meat can be used in a recipe that is sweet, crunchy, cheesy, smoky, savory, etc. Some of the obvious uses of bacon include crumbled on top of entree dishes or simply a salty sidekick, however, bacon can be used in desserts, appetizers, snacks, and salads. Bring home the bacon for all meals of the day: breakfast, lunch, dinner, and snack time!

Get to bakin’ and let us know which one you like best!

5 Ways to Use Bacon

Bacon and Brussel Sprout Salad

• Prep: 40 mins
• Cook: 5 mins
• Total: 45 mins
• Servings: 14

Ingredients:

• 1 lemon
• 1 orange
• 1 large shallot, minced
• 1/2 cup olive oil
• salt and pepper
• 6 slices cooked bacon, crumbled or chopped
• 4 dozen brussel sprouts
• 1 cup almonds
• 1 cup grated Pecorino-Romano cheese

Directions:

1. Cook and crumble the bacon.
2. Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
3. Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.
4. Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

Nutrition Facts (per serving)

• Calories 234
• Total Fat 19.4g
• Cholesterol 4.1mg
• Sodium 166.4mg
• Total Carbohydrate 10.7g
• Dietary Fiber 4.2g
• Sugars 2.3g
• Protein 8.1g
• Vitamin A 39.4µg
• Vitamin C 65.8mg
• Iron 1.5mg
• Potassium 420.7mg
• Phosphorus 157.9mg

Bacon Wrapped Grilled Peaches with Balsamic Glaze

Ingredients:

• 4 large peaches
• 12 ounces bacon
• 60 large basil leaves plus more for garnish
• olive oil
• balsamic glaze store-bought or homemade

Directions:

1. Set a grill to low heat and preheat for 10 minutes or so, brush the grill grates with a paper towel dabbed in oil. I use grapeseed oil.
2. Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
3. Brush the bacon wrapped peaches lightly with olive oil so the bacon doesn't stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
4. Transfer to a serving platter and remove toothpicks. Drizzle with store-bought or homemade balsamic glaze.
5. Serve hot or at room temperature.

Ranch Chicken Casserole with Bacon - entree

• Prep: 15 mins
• Cook: 50 mins
• Total: 65 mins
• Servings: 8

Ingredients:

• 1 (12 ounce) package wide egg noodles
• 1 pound bacon
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breasts, cubed
• 1 tablespoon lemon-pepper seasoning
• 1 (16 ounce) container fat-free sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup milk
• 1 (1 ounce) package ranch dressing mix (such as Lipton® Recipe Secrets®)
• 1 ½ cups shredded Colby-Monterey Jack cheese
• 2 green onions, diced

Directions:

1.  Preheat the oven to 350 degrees F (175 degrees C).
2. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
4. Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.
5. Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.
6. Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.

Substitution option: Mushroom soup for chicken soup if desired.

Nutrition Facts (per serving)

• 563 calories
• 36.3g protein
• 45.3g carbohydrates
• 25.4g fat
• 128mg cholesterol
• 1443.5mg sodium

Bacon Brittle

Ingredients:

• 8 ounces bacon, cooked your favorite way until crisp
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 cup unsalted butter
• 3 tablespoons light corn syrup or golden syrup
• 1/4 teaspoon baking soda
• coarse sea salt

Directions:

1.  Chop the bacon into small bits about a 1/4-inch in size.
2. Butter a rimmed baking sheet or line it with a Silpat.
3. In a large, heavy-bottomed saucepan, combine the sugar, water, butter, and syrup. Bring to a boil over moderate heat, stirring occasionally until the mixture reaches 300°F on a candy thermometer, about 10-15 minutes.
4. Remove from heat and stir in the baking soda, then the bacon bits. Immediately pour the mixture on the prepared baking sheet. Use a large spoon (If it sticks, oil it lightly.) to quickly spread the brittle into a thin, even layer. Sprinkle with sea salt.
5. Allow the brittle to cool completely, then break into pieces. Store in an airtight container.

Candied Bacon

• Prep: 5 mins
• Cook: 25 mins
• Total: 30 mins
• Servings: 8

Ingredients:

• 1 pound thick cut bacon
• 1 tablespoon fresh ground black pepper
• 1 cup light brown sugar packed

Directions:

1. Preheat oven to 375°F.
2. Place a wire rack on a foil lined baking sheet. Arrange the bacon on the wire rack and sprinkle with the black pepper. Lightly pat the brown sugar on top of the bacon to create a thin layer.
3. Transfer the baking sheet to the oven and bake for 25 minutes or until the brown sugar has melted and the bacon is crisp.
4. Remove from the oven and allow to cool for 10 minutes. Using tongs, transfer the bacon to a parchment lined baking sheet and allow to cool to room temperature.
5. Store in an airtight container for up to 3 days at room temperature.

Nutrition Facts (per serving)

• Calories: 343
• Carbohydrates: 28g
• Protein: 7g
• Fat: 23g
• Saturated Fat: 8g
• Cholesterol: 37mg
• Sodium: 383mg
• Potassium: 159mg
• Fiber: 1g
• Sugar: 27g
• Vitamin A: 21IU
• Calcium: 29mg
• Iron: 1mg