Is there a better brunch item than a savory Bloody Mary with all your favorite garnishes? What about French Toast stuffed with bacon or tacos filled with crumbled bacon? We’ve gathered our favorite bacon-filled recipes for your next brunch menu!
BLACK LABEL® Bacon Bloody Mary
- 4 cups tomato juice
- 1/3 cup prepared horseradish
- 1/4 cup Worcestershire sauce
- 2 to 3 tablespoons fresh lime juice
- 1 tablespoon hot sauce
- 2 teaspoons celery salt
- 1 teaspoon black pepper
- 12 ounces vodka
In pitcher, combine tomato juice, horseradish, Worcestershire sauce, lime juice, hot sauce, celery salt, and pepper. In tall ice-filled glasses, pour 1½ ounces vodka. Fill glass with tomato juice mixture. Serve with serving suggestions.
Spicy Bloody Mary: Cayenne pepper mixed with coarse salt to rim the glass, fresh and pickled hot peppers, crisp BLACK LABEL® Jalapeno bacon slices and cooked shrimp.
Sweet Brunch Bloody Mary: Brown sugar mixed with smoked paprika to rim the glass, donut holes and mini donuts, hard boiled eggs and candied BLACK LABEL® Brown Sugar bacon slices (recipe below).
- 1 (1-pound) package HORMEL® BLACK LABEL® Premium Brown Sugar Bacon
- 1 cup maple syrup
- 2 cups firmly packed brown sugar
- 2 teaspoons crushed red pepper flakes
Heat oven to 325°F. Grease wire racks; place on baking sheets. Dip each bacon slice in maple syrup. Sprinkle generously with brown sugar. Arrange in single layer on wire racks. Bake 35 to 40 minutes or until browned and candied. Sprinkle red pepper flakes over bacon. Let stand on racks to cool.
Bacon Stuffed French Toast
- 8 slices HORMEL® BLACK LABEL® Maple Bacon
- 4 ounces cream cheese, softened
- 1/4 cup firmly packed light brown sugar
- 8 slices white bread
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- Maple syrup
Cook bacon according to package directions.
In medium bowl, stir together cream cheese and brown sugar, until smooth. Spread one side of each bread slice with cream cheese mixture. Place 2 bacon slices on each of 4 bread slices. Top with remaining 4 bread slices.
In large shallow dish whisk together eggs, milk and vanilla.
Heat griddle to medium heat; add butter. Dip sandwiches in egg mixture, shaking to remove excess. Place on griddle and cook 2 minutes on each side or until golden. Serve with maple syrup.
Bacon Breakfast Street Tacos
- 8 slices HORMEL® BLACK LABEL® Bacon
- 2 large eggs, lightly beaten
- 1 cup refried beans, warmed
- 1/2 cup shredded Monterey Jack cheese
- 1 cup salsa
- 1/4 cup chopped fresh cilantro
- 4 taco size flour tortillas, warmed
Cook bacon according to package directions. Cool and crumble.
In small bowl, whisk eggs until well blended. In small non-stick skillet, over medium heat, cook eggs, stirring constantly until set.
Divide refried beans evenly among tortilla and spread down center of each. Spoon eggs over beans and top with bacon, cheese, salsa and cilantro.
Bacon, Egg and Tomato Breakfast Bake
- 14 cups cubed white bread
- 1 cup olive oil, divided
- 1 large onion, diced
- Pinch salt
- 1 teaspoon crushed red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, drained and chopped
- 1 (24-ounce) package HORMEL® BLACK LABEL® Bacon, cooked according to package directions and cut into 1-inch pieces
- 2 cups shredded Cheddar cheese
- 1 cup shredded Provolone cheese
- 1 cup sliced green onions
- 1 1/2 cups chicken broth
- 6 eggs
- Hot pepper sauce, if desired
Heat oven to 375°F.
In extra large bowl, combine bread cubes and ¼ cup olive oil. Arrange in single layer on 2 baking sheets. Bake 20 to 23 minutes or until bread is golden brown, stirring occasionally.
In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion. Cook 5 minutes or until softened, stirring occasionally. Stir in salt and crushed red pepper flakes.
Add tomatoes. Cook 5 minutes or until all liquid has evaporated.
In large bowl, combine toasted bread cubes, tomato mixture, bacon, Cheddar cheese, Provolone cheese, green onions and broth; toss to combine. Spread mixture into greased 9 x 13 inch baking pan. Cover with foil. Bake 30 minutes. Remove foil; bake 20 minutes or until top is crispy.
Remove dish from oven. Using back of medium-sized ladle, make 6 indentations in bread mixture. Crack an egg into each hole. Bake, uncovered, 12 to 15 minutes or until whites are set and yolks are soft, or cook to desired doneness. Serve with hot sauce, if desired. Serves 6.