Peppered Breakfast Bacon Food

BREAKFAST BELL PEPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• On a cutting board, split the bell peppers in half from stem to base. Cut out the stem and the seeds.
• Transfer halved peppers to a baking tray, cavity side up. Sprinkle each half with salt and pepper.
• Bake for 15-20 minutes, until peppers are slightly soft.
• Sprinkle the mozzarella and half of the chives evenly among the four pepper halves. Then crack eggs into the center of each pepper.
• Sprinkle the salt, pepper, bacon, cheddar, and remaining chives on top of the eggs.
• Bake for 15-20 minutes, until egg whites are set. Serve!
• Enjoy!

BACON BREAKFAST CASSEROLE

Steps:

• In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain., In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, reserved bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with parsley.

SMYE'S LIGHTLY PEPPERED BACON

Steps:

• Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
• Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
• Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
• Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
• Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.

PEPPERED BROWN SUGAR BACON

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on foil.
• In large resealable food-storage plastic bag, add brown sugar and peppers; shake to mix. Separate bacon slices, and place in bag; shake to coat.
• Arrange bacon in single layer on rack. Bake 20 minutes.
• Turn bacon over; brush with brown sugar mixture. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes.

OVEN BAKED PEPPER BACON

Steps:

• Preheat the oven to 400 degrees F. Place the bacon in a single layer in a shallow roasting pan or rimmed baking sheet. Sprinkle the pepper evenly over the bacon slices. Place the pan in the oven and bake at 400 degrees F for 25 minutes or until the bacon is crisp and browned. Remove the bacon from the pan and place on paper toweling to drain. Serve immediately or store in the refrigerator. The bacon can also be frozen after baking and cooling.

MAPLE-PEPPER BACON

Steps:

• Position wire racks on 2 rimmed baking sheets. Lay 1 pound bacon in a single layer on the racks and bake 7 minutes at 375 degrees F. Brush with maple syrup and continue baking until caramelized, about 25 minutes, flipping, brushing with syrup and seasoning with pepper every 5 minutes. Let cool 5 minutes on the racks.

PEPPERED BREAKFAST BACON

Steps:

• Heat oven to 400 degrees F.
• Put the bacon on a rack over a roasting pan.
• Lightly sprinkle the bacon with brown sugar& the black pepper.
• Bake apprx 15 minutes or until done.
• It should be golden& crispy.
• Serve really hot.

BACON AND PEPPER PASTA

Steps:

• In a large skillet, cook bacon until crisp.
• Remove bacon with slotted spoon and set aside, reserving the drippings.
• Saute onions and garlic in drippings for 3 minutes.
• Add peppers, cook and stir for 3 minutes.
• Stir in tomatoes and heat through.
• Add bacon and mix well.
• Serve over pasta.
• Cooking time does not reflect time to cook pasta.

CANDIED PEPPERED BACON

Steps:

• Preheat oven to 350 degrees.
• Mix brown sugar, vinegar, maple syrup and pepper together in a bowl.
• Place bacon on a rack on a foil lined rimmed baking sheet.
• Bake bacon for 10 minutes; flip and bake for 5 additional minutes.
• Brush both sides with glaze and bake for 25 minutes, basting ever 5 minutes.

BACON & EGG STUFFED PEPPERS

Steps:

• Preheat the oven to 400 F. Spray a small baking sheet with cooking spray.
• Cut the peppers in half lengthwise (slicing through the stem if you can and then down. Remove the seeds and any membranes inside by using a small sharp knife, then bring a cup or two of water to a boil over medium heat. Add the peppers, cover and let cook for about 5 minutes or until the peppers are tender.
• While the peppers are blanching, heat the olive oil in another pan over medium heat and saute the onion and garlic until tender and the onions are translucent. Remove from heat.
• Take the peppers from the water and pat dry with a clean towel. Set the peppers cut side up on the prepared baking sheet. Line the bottoms of the pepper with bacon and a few cilantro leaves, then the onion/garlic, then a bit of cheese. Make sure there is a good space in the middle for the egg.
• Crack an egg into each pepper, sprinkling the egg with Red Robin Seasoning (or salt) and pepper and add more cheese on top if desired. Bake at 400 F for 20 - 25 minutes or until the white is set and the cheese is nicely melted. (Cook about 5 minutes longer if you want the yolk to be set too.)
• Sprinkle with additional cilantro and/or bacon if desired and serve hot with toast for dipping into the runny yolk.

CANDIED PEPPERED BACON

Steps:

• Preheat the oven to 350° F.
• Line baking pans with parchment paper.
• Place bacon strips on the lined baking sheets.
• In a small bowl mix the sugar, pepper and chili flakes.
• Spread the sugar mixture over the bacon as evenly as possible.
• Put baking sheets in oven and bake for about 10 minutes.
• After 10 minutes, take spoon and spread the liquid that has formed at the bottom of the pan over the bacon.
• Let bake for another 20 minutes.
• Flip bacon strips to ensure that they cook evenly on both sides.
• Bake until bacon is nice and crispy. This should take about another 15-20 minutes.
• Take bacon out of pan and place on cooling rack to let cool.
• Serve and enjoy!

PEPPERED-BACON TWISTS

Steps:

• Heat oven to 375ºF.
• Mix sugar and pepper in shallow dish.
• Unroll dough; separate into 12 strips. Top each strip with bacon slice. Dip in sugar mixture, turning to evenly coat both sides of each. Twist strips slightly; place on baking sheet sprayed with cooking spray.
• Bake 11 to 13 min. or until lightly browned.

OVEN BAKED PEPPER BACON

Steps:

• Preheat oven to 400 degrees F. Arrange bacon slices in 2 jelly roll or shallow roasting pans, overlapping the lean edge of each slice with the fat edge of the next. Evenly sprinkle pepper over bacon slices. Place pans on 2 oven racks and bake 25 minutes, switching pans between upper and lower racks halfway through the baking, or until bacon is golden brown and crisp. Transfer bacon to paper towels to drain; keep warm.

MAPLE AND BLACK-PEPPER BACON

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds.
• Arrange bacon slices in 1 layer (not overlapping) on racks of 2 large broiler pans (if you only have one, use a large rectangular metal rack set inside a large baking pan for the second). Bake until fat is rendered but bacon isn't crisp, about 20 minutes. Drain on paper towels.
• Arrange all of bacon in 1 layer on rack of 1 broiler pan. Brush top with syrup and sprinkle with pepper. Bake until bacon is crisp and deep golden, 20 to 25 minutes. Drain, glazed side up, on paper towels.