18 Delicious Leftover Bacon Recipes Creative

Got leftover bacon sitting in your fridge? Don’t let that crispy, savory goodness go to waste! Our roundup of 18 Delicious Leftover Bacon Recipes is here to inspire your next kitchen adventure. From quick breakfasts to hearty dinners, we’ve got creative ways to turn those bacon bits into mouthwatering meals. Keep reading to discover how easy it is to elevate your dishes with a touch of bacon magic!

Bacon and Egg Fried Rice

Comfort comes in many forms, and today, it’s found in the simple, hearty embrace of bacon and egg fried rice. This dish, with its golden grains and smoky whispers of bacon, feels like a quiet morning wrapped in warmth.

Ingredients

• 2 cups cooked white rice, cooled
• 4 slices bacon, chopped
• 2 large eggs, beaten
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
2. In the same skillet, add 1 tbsp vegetable oil to the bacon drippings. Pour in the beaten eggs and scramble until fully cooked, about 2 minutes. Remove eggs and set aside with the bacon.
3. Add the remaining 1 tbsp vegetable oil to the skillet. Increase heat to medium-high and add the cooled rice, breaking up any clumps with a spatula. Cook for 3 minutes, stirring occasionally, until the rice is lightly toasted.
4. Return the bacon and eggs to the skillet. Add soy sauce, salt, and black pepper, stirring to combine evenly. Cook for another 2 minutes, ensuring everything is heated through.
5. Garnish with sliced green onions before serving.

Offering a delightful contrast of textures, the crispy bacon and fluffy eggs meld seamlessly with the chewy rice. Serve it straight from the skillet for a rustic touch, or top with a fried egg for an extra layer of richness.

Bacon Wrapped Asparagus

Gently, the crisp morning air reminds me of the simple pleasures in life, like the savory combination of bacon and asparagus. This dish, with its contrasting textures and flavors, is a testament to the beauty of minimal ingredients coming together to create something extraordinary.

Ingredients

• 1 lb fresh asparagus, trimmed
• 8 slices bacon
• 1 tbsp olive oil
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Divide the asparagus into 8 equal bundles. Tip: Ensure each bundle is uniform in size for even cooking.
3. Wrap each asparagus bundle with a slice of bacon, starting at the bottom and spiraling upwards. Tip: Overlap the bacon slightly to prevent it from unraveling during cooking.
4. Place the wrapped asparagus bundles on the prepared baking sheet, spacing them evenly apart.
5. Drizzle the olive oil over the bundles and sprinkle with black pepper. Tip: Use your hands to gently rub the oil and pepper onto the asparagus and bacon for even coating.
6. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the asparagus is tender when pierced with a fork.

So, the bacon wrapped asparagus emerges from the oven with the bacon perfectly crisp and the asparagus tender yet firm. Serve these bundles on a platter for a visually appealing side, or alongside a creamy dip for an extra layer of flavor.

Bacon Mac and Cheese

Kneading through the memories of comfort food, there’s something undeniably heartwarming about the combination of crispy bacon and creamy mac and cheese. It’s a dish that whispers of home, of lazy Sunday afternoons, and of the simple joys that come from a meal made with love.

Ingredients

• 8 oz elbow macaroni
• 4 slices bacon
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat oven to 350°F.
2. Cook macaroni according to package instructions, then drain and set aside.
3. In a skillet, cook bacon over medium heat until crispy, about 8 minutes. Remove, crumble, and set aside.
4. In the same skillet, melt butter over medium heat. Tip: Using the bacon fat adds depth to the flavor.
5. Whisk in flour, salt, pepper, and paprika, cooking for 1 minute to form a roux.
6. Gradually add milk, whisking constantly until the mixture thickens, about 5 minutes.
7. Remove from heat and stir in cheddar cheese until melted and smooth. Tip: For extra creaminess, add cheese in batches.
8. Combine cheese sauce with cooked macaroni and half the crumbled bacon.
9. Transfer to a baking dish, top with remaining bacon, and bake for 20 minutes until bubbly. Tip: For a golden top, broil for the last 2 minutes.

Delight in the creamy texture that hugs each macaroni, with the smoky bacon adding a crispy contrast. Serve it straight from the oven, perhaps with a side of steamed greens, to balance the richness.

Bacon Pancakes

Evenings like these call for something comforting, a dish that bridges the gap between breakfast and dinner with its savory and sweet notes. Bacon pancakes, with their crispy edges and fluffy centers, offer just that—a simple pleasure that feels like a warm hug on a plate.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 6 slices bacon, cooked and crumbled
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined.
2. In another bowl, beat 1 large egg, then stir in 1 cup milk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Fold in 6 slices of cooked and crumbled bacon into the batter, distributing evenly.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve warm with maple syrup drizzled on top.

Mornings are brighter with these bacon pancakes, their texture a delightful contrast between the crisp bacon bits and the soft, airy pancakes. The smoky saltiness of the bacon pairs beautifully with the sweet maple syrup, creating a balance that’s hard to resist. For an extra touch, serve with a side of fresh berries to cut through the richness.

Bacon and Potato Soup

Mornings like these, when the air carries a hint of autumn’s approach, call for a bowl of something warm and comforting. Bacon and potato soup, with its creamy texture and smoky depth, feels like a hug from the inside.

Ingredients

• 6 slices bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp thyme

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the diced potatoes, chicken broth, salt, pepper, and thyme to the pot. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender. Tip: A fork should easily pierce the potatoes when they’re ready.
5. Using a potato masher, lightly mash the potatoes in the pot to thicken the soup, leaving some chunks for texture.
6. Stir in the heavy cream and butter until fully incorporated and the soup is heated through, about 2 minutes. Tip: Do not boil after adding cream to prevent curdling.
7. Serve the soup hot, garnished with the reserved crispy bacon.

Gently ladled into bowls, this soup offers a velvety base punctuated by the crunch of bacon and the earthy sweetness of potatoes. For an extra touch, a sprinkle of sharp cheddar or a dash of hot sauce can elevate it to new heights.

Bacon Jam

Sometimes, the simplest ingredients come together to create something unexpectedly profound. Bacon jam, with its rich, savory sweetness, is one such marvel, a testament to the magic of slow cooking and patience.

Ingredients

• 1 lb thick-cut bacon, chopped
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup apple cider vinegar
• 1/2 cup brewed coffee
• 1 tsp smoked paprika
• 1/2 tsp black pepper

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving 2 tbsp of fat in the skillet.
2. Add the diced onion to the skillet and cook over medium heat until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Return the bacon to the skillet. Add brown sugar, maple syrup, apple cider vinegar, brewed coffee, smoked paprika, and black pepper, stirring to combine.
5. Reduce heat to low and simmer the mixture, stirring occasionally, until thickened and reduced, about 1 hour. Tip: For a smoother jam, use an immersion blender to pulse the mixture to your desired consistency.
6. Let the jam cool slightly before transferring to jars. Tip: The jam will thicken further as it cools, so don’t worry if it seems a bit loose initially.
7. Store in the refrigerator for up to 2 weeks. Tip: For longer storage, freeze the jam in airtight containers for up to 3 months.

Kaleidoscopic in flavor, this bacon jam balances the smoky depth of bacon with the sweet tang of maple and vinegar. Spread it on warm toast, dollop it over creamy cheeses, or use it to glaze roasted meats for an unforgettable touch.

Bacon and Cheese Stuffed Mushrooms

Delving into the quiet kitchen, the aroma of sizzling bacon and earthy mushrooms begins to weave a comforting narrative, one that speaks of simple pleasures and the joy of sharing. These bacon and cheese stuffed mushrooms are a testament to the beauty of combining a few humble ingredients to create something truly memorable.

Ingredients

• 12 large white mushrooms
• 4 slices bacon
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms with a damp paper towel and remove the stems, setting the caps aside.
3. Finely chop the mushroom stems and set aside.
4. In a skillet over medium heat, cook the bacon until crispy, about 5 minutes. Remove and drain on paper towels, then crumble.
5. In the same skillet, add olive oil and sauté the chopped mushroom stems until soft, about 3 minutes.
6. In a bowl, combine the sautéed stems, crumbled bacon, cheddar cheese, cream cheese, salt, and pepper.
7. Fill each mushroom cap with the mixture, pressing gently to ensure it’s compact.
8. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld.

Biting into these stuffed mushrooms reveals a delightful contrast between the crispy bacon and the creamy, melted cheese, all nestled within the tender embrace of the mushroom cap. Serve them as a cozy appetizer on a chilly evening, or as a savory addition to your next gathering.

Bacon Guacamole

How quietly the morning unfolds, much like the simple yet profound joy of combining creamy avocados with the smoky crunch of bacon. This bacon guacamole is a testament to the beauty of contrasts, a dish that invites you to savor each bite with intention.

Ingredients

• 4 ripe avocados
• 6 slices bacon, cooked and crumbled
• 1/4 cup red onion, finely diced
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
2. Add the lime juice and salt to the avocados, then mash with a fork until desired consistency is reached.
3. Fold in the crumbled bacon, red onion, ground cumin, cilantro, and minced jalapeño until well combined.
4. Let the guacamole sit for 10 minutes at room temperature to allow the flavors to meld.
5. Taste and adjust seasoning if necessary, though the bacon adds a natural saltiness.
6. Serve immediately with your favorite chips or as a topping for grilled meats.

Now, the guacamole presents a harmonious blend of creamy and crispy, with a hint of spice that lingers just enough to intrigue. Consider serving it in a hollowed-out avocado shell for a playful twist that celebrates its main ingredient.

Bacon and Spinach Quiche

Dawn breaks softly, much like the gentle blend of flavors in this Bacon and Spinach Quiche, a dish that carries the warmth of home and the simplicity of a quiet morning. It’s a recipe that doesn’t rush, inviting you to savor each step as much as the final bite.

Ingredients

• 1 9-inch pie crust
• 6 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked bacon, chopped
• 1 cup fresh spinach, chopped
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides.
3. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
4. Layer the chopped bacon, spinach, and cheddar cheese evenly over the bottom of the pie crust.
5. Pour the egg mixture over the layered ingredients, ensuring it spreads evenly.
6. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This rest period helps the layers set perfectly.

Zesty yet comforting, this quiche offers a delightful contrast between the crispy bacon and the tender spinach, all enveloped in a creamy, cheesy custard. Serve it with a side of fresh fruit for a bright, balanced breakfast, or enjoy a slice as a hearty stand-alone meal.

Bacon Chocolate Chip Cookies

Reflecting on the quiet moments of the morning, there’s something deeply comforting about the idea of combining the smoky richness of bacon with the sweet, familiar embrace of chocolate chip cookies. It’s a pairing that might seem unexpected at first, but one bite reveals a harmony of flavors that feels like home.

Ingredients

– 1 cup all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 cup chocolate chips
– 1/2 cup cooked bacon, crumbled

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Fold in the chocolate chips and crumbled bacon until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: For extra crispy bacon, bake it on a wire rack set over a baking sheet at 400°F (200°C) for about 15 minutes before crumbling.
Tip: Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.
Tip: Use a cookie scoop for evenly sized cookies that bake uniformly.
Softer than your average chocolate chip cookie, these treats boast a chewy center with crispy edges, the bacon adding a savory depth that contrasts beautifully with the sweet chocolate. Serve them slightly warm with a glass of cold milk for an unforgettable snack.

Bacon and Cheddar Scones

Whispering the morning into existence, the kitchen beckons with the promise of something warm, savory, and utterly comforting. Today, we’re embracing the simple joy of baking, where the rich, smoky aroma of bacon meets the sharp tang of cheddar in a tender, flaky scone.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup cooked bacon, chopped
• 1/2 cup sharp cheddar cheese, shredded
• 3/4 cup heavy cream
• 1 large egg

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gently fold in the chopped bacon and shredded cheddar cheese until evenly distributed.
5. In a small bowl, whisk together the heavy cream and egg. Pour this mixture into the dry ingredients, stirring just until the dough comes together.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Use a sharp knife to cut the dough into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yielding to the first bite, these scones crumble just enough to reveal their moist interior, where pockets of melted cheddar and bits of bacon await. Serve them warm with a dollop of honey butter for a sweet contrast, or enjoy them as is, letting the flavors speak for themselves.

Bacon Wrapped Jalapeno Poppers

Now, as the evening stretches its quiet fingers across the kitchen, let’s turn our attention to a dish that marries the fiery heart of jalapenos with the smoky embrace of bacon. It’s a dance of flavors, both bold and comforting, perfect for those moments when you crave something with a little spark.

Ingredients

• 12 fresh jalapeno peppers
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 12 slices bacon
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut each jalapeno in half lengthwise; use a spoon to carefully remove the seeds and membranes for a milder flavor.
3. In a mixing bowl, combine the softened cream cheese and shredded cheddar cheese until well blended.
4. Fill each jalapeno half with the cheese mixture, ensuring it’s packed but not overflowing.
5. Wrap each stuffed jalapeno with a slice of bacon, securing the ends underneath.
6. Lightly brush the wrapped jalapenos with olive oil to help the bacon crisp evenly.
7. Place the jalapenos on the prepared baking sheet, ensuring they’re not touching.
8. Bake for 25-30 minutes, or until the bacon is crispy and the cheese is bubbly.
9. Let the poppers cool for 5 minutes before serving to allow the cheese to set slightly.

Here, the crisp bacon gives way to a creamy, molten center, with the jalapeno offering a gentle heat that lingers just long enough to invite another bite. Serve these on a rustic wooden board for a touch of warmth, or alongside a cool dip to balance the spice.

Bacon and Brussels Sprouts Hash

Wandering through the quiet of the morning, the thought of a hearty, comforting dish comes to mind, one that marries the smoky depth of bacon with the earthy sweetness of Brussels sprouts. This Bacon and Brussels Sprouts Hash is a simple yet profound celebration of flavors, perfect for those moments when you crave something both nourishing and indulgent.

Ingredients

• 4 slices bacon, cut into 1/2-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 1 medium onion, diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs

Instructions

1. Heat a large skillet over medium heat. Add the bacon pieces and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same skillet, add olive oil, Brussels sprouts, and onion. Season with salt and pepper. Cook, stirring occasionally, until the Brussels sprouts are tender and lightly caramelized, about 10 minutes.
3. Return the cooked bacon to the skillet, stirring to combine with the Brussels sprouts and onion. Cook for an additional 2 minutes to meld the flavors.
4. Create two wells in the hash and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 4 minutes for runny yolks.
5. Tip: For extra crispy Brussels sprouts, avoid overcrowding the skillet. Tip: The key to perfect eggs is covering the skillet to trap steam. Tip: Let the hash sit for a minute before serving to allow flavors to deepen.

Hash emerges with a delightful contrast of textures—crispy bacon, tender Brussels sprouts, and creamy eggs. Serve it straight from the skillet for a rustic presentation, or top with a sprinkle of Parmesan for an extra layer of flavor.

Bacon Infused Bourbon

Now, imagine a quiet evening, the kind that calls for something uniquely comforting yet intriguingly complex. Bacon Infused Bourbon is that rare creation, blending the smoky depth of bacon with the smooth warmth of bourbon, a concoction that whispers of lazy Sundays and contemplative sips.

Ingredients

• 1 cup bourbon
• 4 strips thick-cut bacon
• 1 tbsp maple syrup

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange the bacon strips on the prepared baking sheet, ensuring they do not overlap. Brush each strip lightly with maple syrup.
3. Bake the bacon for 15-20 minutes, or until it reaches your desired level of crispiness. Tip: For infusion, slightly undercook the bacon to retain more fat and flavor.
4. Remove the bacon from the oven and let it cool on the baking sheet for 5 minutes. Pat off excess grease with a paper towel.
5. Cut the bacon into small pieces to increase the surface area for infusion.
6. Place the bacon pieces in a clean, airtight jar. Pour the bourbon over the bacon, ensuring all pieces are submerged.
7. Seal the jar tightly and store it in a cool, dark place for 24 hours. Tip: Shake the jar gently every few hours to encourage infusion.
8. After 24 hours, strain the bourbon through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the bacon pieces. Tip: For a clearer infusion, strain a second time through a coffee filter.
9. Transfer the infused bourbon to a bottle and seal. Store in a cool, dark place until ready to serve.

Captivatingly rich, the Bacon Infused Bourbon carries a velvety texture with a bold, smoky sweetness that lingers. Serve it neat over a large ice cube or as the base for an innovative cocktail, where its depth can truly shine.

Bacon and Apple Grilled Cheese

Today, as the light fades softly outside, I find myself drawn to the comforting embrace of a kitchen warmed by the sizzle of bacon and the sweet aroma of apples. It’s in these quiet moments that the simplest dishes, like a Bacon and Apple Grilled Cheese, become not just meals, but memories.

Ingredients

• 4 slices sourdough bread
• 2 tbsp unsalted butter, softened
• 4 slices sharp cheddar cheese
• 4 slices cooked bacon
• 1/2 cup thinly sliced apple
• 1 tbsp honey

Instructions

1. Preheat a skillet over medium heat (350°F) for even cooking.
2. Butter one side of each sourdough bread slice lightly but thoroughly to ensure a golden crust.
3. Place two bread slices, buttered side down, in the skillet. Layer each with 1 slice of cheddar cheese, 2 slices of bacon, 1/4 cup of apple slices, and a drizzle of honey.
4. Top each with another slice of cheddar cheese and the remaining bread slices, buttered side up.
5. Cook for 3-4 minutes on each side or until the bread is golden brown and the cheese has melted, pressing down gently with a spatula for even contact.
6. Let the sandwiches rest for a minute before cutting to allow the cheese to set slightly, making them easier to handle.

Finally, the contrast of the crispy, buttery bread against the gooey cheese and the sweet, crisp apples creates a symphony of textures. Serve it with a side of apple slices for an extra crunch or a light salad to balance the richness.

Bacon Cornbread

Fondly remembering the warmth of my grandmother’s kitchen, I find myself drawn to the simple yet profound joy of baking bacon cornbread. It’s a dish that carries the essence of comfort, blending the savory crispness of bacon with the sweet, tender crumb of cornbread.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 6 slices bacon, cooked and crumbled

Instructions

1. Preheat your oven to 400°F (200°C) and grease a 9-inch round baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cornbread tender.
5. Fold in 6 slices of cooked and crumbled bacon, distributing it evenly throughout the batter.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.

Zesty with a hint of smokiness from the bacon, this cornbread strikes a perfect balance between savory and sweet. Serve it warm with a drizzle of honey or a pat of butter for an extra layer of flavor.

Bacon and Avocado Salad

Falling into the rhythm of a quiet kitchen morning, the Bacon and Avocado Salad emerges as a harmonious blend of crisp and creamy, a testament to simplicity’s elegance.

Ingredients

• 6 slices bacon
• 2 ripe avocados, cubed
• 4 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a skillet over medium heat. Add the bacon slices, cooking for 4-5 minutes per side until crispy. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
2. In a large bowl, combine the mixed greens, cubed avocados, and sliced red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until emulsified.
4. Drizzle the dressing over the salad mixture, tossing gently to coat all ingredients evenly.
5. Sprinkle the crumbled bacon over the top of the salad just before serving to maintain its crispiness.

Vividly contrasting textures play across the palate—the creamy avocado against the crisp bacon, the tender greens with the sharp bite of red onion. Serve this salad atop a toasted slice of sourdough for an open-faced sandwich that celebrates summer’s bounty.

Bacon Caramel Popcorn

Dusk settles in, and with it comes the craving for something uniquely comforting—a snack that bridges the gap between sweet and savory, between indulgence and nostalgia. Bacon caramel popcorn is that rare treat, a playful twist on classic caramel corn that’s sure to surprise and delight.

Ingredients

• 1/2 cup popcorn kernels
• 6 slices bacon
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup unsalted butter
• 1/4 cup light corn syrup
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat oven to 250°F and line a baking sheet with parchment paper.
2. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.
3. Pop the popcorn kernels using your preferred method and spread them out on the prepared baking sheet, removing any unpopped kernels.
4. In a medium saucepan, combine sugar, water, butter, and corn syrup. Cook over medium heat, stirring constantly until the sugar dissolves.
5. Increase heat to medium-high and bring the mixture to a boil. Stop stirring and let it boil until it reaches 300°F on a candy thermometer, about 5 minutes.
6. Remove from heat and quickly stir in baking soda, vanilla, and salt. The mixture will bubble up—this is normal.
7. Immediately pour the caramel over the popcorn, using a spatula to gently toss and coat evenly. Sprinkle the crumbled bacon over the top.
8. Bake for 45 minutes, stirring every 15 minutes to ensure even coating and to prevent clumping.
9. Remove from oven and let cool completely before breaking into pieces.

Zesty with a hint of smoke, this bacon caramel popcorn offers a perfect crunch with every bite. Serve it in a large bowl for sharing, or package it in individual bags for a thoughtful homemade gift.

Conclusion

Great news for bacon lovers! This roundup of 18 creative recipes ensures your leftover bacon never goes to waste. From breakfast to dinner, there’s something for everyone to enjoy. We’d love to hear which recipe is your favorite—drop us a comment below. Loved the article? Share the bacon love by pinning it on Pinterest for your fellow home cooks to discover. Happy cooking!

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