1,526 bacon recipes

Easy crustless tomato cheese quiche with bacon, sharp cheddar, and basil. Bisquick forms its own crust as it bakes, so no pastry rolling required.

Bacon-wrapped ground beef patties grilled over charcoal for a budget-friendly spin on filet mignon. Seasoned with onion, green pepper, and garlic.

Crustless microwave quiche Lorraine loaded with three cheeses, crispy bacon, and heavy cream. Rich, custardy, and on the table in 35 minutes.

Jackie's spinach quiche: blended egg custard with cheddar, bacon bits, spinach, and evaporated milk baked in a quick Bisquick crust. A potluck-famous shortcut quiche.

Supreme style pizza stacks a ready-made Boboli crust with pizza sauce, provolone, mozzarella, pepperoni, salami, bacon, and black olives. A quick weeknight pizza that delivers full pizza-shop flavor in 15 minutes.

Babe's Quiche layers crispy chopped bacon, sharp cheddar, mushrooms, and water chestnuts in a deep-dish pie shell, filled with a silky egg-cream custard kissed with nutmeg. Brunch royalty.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

Pineapple omelette folds crushed pineapple, crispy bacon, and cream cheese into a buttery French-style omelette. Sweet-savory breakfast that comes together in 10 minutes.

Fiddlehead quiche pairs spring fiddlehead ferns with crispy bacon, Swiss cheese and a creamy egg custard in a flaky pie shell. A short-season New England brunch dish with a nutty, asparagus-like green flavor.

Big-batch homemade pork sausage patties with bacon, white pepper, allspice, sage, and mace. Grind, season, press into patties, and freeze for easy breakfasts all month.

Classic bacon and Swiss quiche in a flaky pie crust with a creamy six-egg custard. Simple enough for a weekday morning, elegant enough for a holiday brunch spread.

Flexible meat-lover's quiche loaded with bacon, ham, sausage, and cheddar for a hearty breakfast or brunch that uses whatever cooked proteins you have on hand.

Hangtown fry omelet with breaded pan-fried oysters, eggs, and crispy bacon. A Gold Rush-era California classic that pairs briny oysters with rich, buttery eggs.

Bacon and egg crescent sandwich baked in a square pan with crescent roll dough, cheddar cheese, crumbled bacon, and a milk-egg custard. A layered breakfast bake with a flaky golden crust on top.

Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.

Potato collops, a traditional Irish layered dish with thinly sliced potatoes, diced bacon, onion, parsley, and cheddar baked in milk until golden and bubbling. Comfort food from the Emerald Isle.