Monday, January 20, 2014

Bacon Brunch and Tactical Bacon (Crescent Bacon-Cheese Tartlets & Bacon Hash Brown Casserole)

I found this online, while searching for what else... Bacon.  I'm not sure what appeals to me about it.  I mean, bacon in a can doesn't really do it for me.  But I do like that it's handy, portable, and perfect for the Zombie Apocalypse.  Check out this add for Tactical Bacon.

Whether you like football or not, it's a great reason to eat Bacon.  Playoffs are no exception.  While the true Bacon Football day is the Super Bowl, and still 2 weeks away, it was still a great time to get together with friends for a dinner brunch.  They had eggs and you know I had bacon.  Here's 2 recipes that I didn't bring home leftovers for.

Crescent Bacon-Cheese Tartlets

1 can (8 oz) refrigerated crescent dinner rolls
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 tablespoon chopped red bell pepper (1/2 Red bell pepper)
1 egg
2 tablespoons milk

Heat oven to 375°F.

If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal.

Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon, peppers and onion. In small bowl, beat egg and milk with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.

Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

Bacon Hash Brown Casserole

6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) shredded cheddar cheese, divided
½ cup chopped green onions
½ cup fat-free sour cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
Cooking spray


Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, ¼ cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining ¾ cup cheese. Cover with foil coated with cooking spray.

Preheat oven to 350°.

Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

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