NOT pre-heat the oven.
You will not be
Preheat the oven to 400 degrees F.
Preheat oven to 350 degrees; fit pie crust into a 9-inch pie plate, crimping edges as desired.
Bake crust 5 minutes.
Sprinkle bacon and cheese evenly over crust.
In a small bowl, whisk eggs and half and half together.
Whisk in salt and pepper.
Pour over cheese.
Bake 40 minutes, or until center is set.
Cut into wedges to serve.
Garnish with chopped cooked bacon, if desired.
Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered.
Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven.
Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.
Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.
f bread.
Place the cooked bacon on one of the pieces
br>In frying pan, cook bacon until slightly crisp. Take out
25 degrees.
Set oven rack to bottom position.
ogether the corn, chopped arugula, bacon, and onions. In a separate
Preheat oven to 400 degrees F (regular or convection oven, if you are using a regular oven set rack to lowest position).
For easy clean up line your pan with foil, then spray generously with cooking spray.
Arrange the bacon slices in 1 layer in the pan.
Cook the slices until evenly browned (about 17-22) minutes turning the bacon halfway through cooking time.
Transfer to paper towels or a rack.
Use immediately or freeze to use later.
Heat in microwave to crisp up before serving.
crumbled slices of the bacon into a bowl. Mix together
In a stockpot or Dutch oven, bring the broth to a boil over high heat.
Add diced potatoes and onions and return to a boil.
Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
Serve soup hot with a side salad and a crusty baguette.
Preheat oven to 350^. Spray 11x7 glass
eat to medium, stir in bacon, and cook until thickened and
Line a cookie sheet with parchment paper.
Preheat oven to 400 degrees Fahrenheit.
Lay bacon on paper.
Sprinkle bacon generously with optional black pepper, chiptole pepper and brown sugar.
Bake 10 minutes then drain fat from pan.
Bake 5 more minutes or until it's as crisp as you like.
owl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef
Mix together sour cream, 1 can of cream of chicken soup, 1 hidden valley ranch dry seasoning packet, 2 teaspoons of garlic, and 1/4 cup of cooked bacon bits in crockpot.
Add four chicken breasts.
Cook on high for 3-4 hours.
Shred chicken after cooked & serve over egg noodles.
Spread about 1 tablespoon butter into the bottom of a large skillet (or just leave some fat in the pan from the bacon).
Spread 1 tablespoon (can use more) onto one side of each slice of bread.
Place the 4 slices of bread butter-side down onto a large skillet or flat grill.
Top with 1 slice of cheese, 2 slices of tomato and 2 slices cooked bacon, then 1 more slice of cheese.
Cover with a slice of bread (butter-side facing outside).
Fry over medium turning once with a spatula until golden brown on both sides.
Place cooked bacon in a large stockpot over
arge skillet. Set cooked bacon aside, leaving as much grease
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Place bacon slices one next to the other on the prepared baking sheet.
Bake in the preheated oven for 15 to 20 minutes. Remove from oven. Flip bacon slices with kitchen tongs and return to oven. Bake until crispy, 15 to 20 minutes more. Thinner slices will need less time, about 20 minutes total. Drain on a plate lined with paper towels.