Plus, five equally decadent recipes that are better suited for your healthy diet.
It’s official: Americans are obsessed with bacon. Blogs and websites are entirely devoted to it; festivals bring together bacon fanatics from around the nation; and the salty, streaky strips of pork are showing up in even the most unexpected dishes. While it certainly isn't known as a nutritious food, we can’t deny that we’ve come across a few bacon-infused foods that make our mouths water.
Read on for five of the best bacon dishes we’ve even seen—recommended for looking, not tasting—and five equally decadent recipes better suited for a health-conscious eater.
Yes, this salty, sweet treat is the definition of indulgence, but thanks to full-flavored ingredients like whiskey, caramel, marshmallow, and of course, bacon, you can bet each piece is simply addictive. And that’s not a good thing since the full pan comes in at 6,762 calories. If not tasting is not an option, indulge in a 1-inch square for 105 calories.
Photo courtesy of Endless Simmer
We first stumbled upon these luscious-looking griddle cakes on Pinterest, where we couldn’t help but drool over the thick stack! Though a single cake only amounts to 291 calories, you can be sure that if you whip these tasty babies up, you’ll have a hard time stopping at just one!
Photo courtesy of Recipe Girl
Bacon and chocolate make an irresistible pairing, and this recipe fuses salty and sweet in the most appealing—and fattening!—way. Each rich chocolate morsel is filled with bacon bits and garnished with maple frosting. Rest assured you’ll pay for every scrumptious bite in calories, though!
Photo courtesy of The Novice Chef
Sizzling pork medallions individually wrapped in bacon sound like every meat-lover’s dream. But if you’re diet-conscious, this dish is definitely a special occasion item only; although it’s low in carbs, it’s super high in sodium!
Photo courtesy of The Way The Cookie Crumbles
This recipe gives the humdrum hot dog a totally indulgent twist. Filled with melty cheese and wrapped in bacon slices, the sausage links get a slightly less healthy makeover (though they’re sure to be a hit with party guests!).
Photo courtesy of Barbara Bakes
Now that you've perused some seriously decadent bacon dishes, it’s time to shift gears a little. Kicking off the list of healthier ways to cook with bacon, this hearty quiche (which features bacon crumbles for extra flavor) uses whole-wheat tortillas in place of a high-calorie, flaky crust. And that’s not the only good thing about this dish! A mix of broccoli, onion, and mushrooms melt into an eggy, cheesy base.
4 7-in. whole-wheat tortillas
1 c. broccoli florets
2 tbsp. extra-virgin olive oil
1/2 red onion, finely chopped
4 pieces of cooked bacon, crumbled
4 oz. sliced mushrooms (about 1 1/2 c.)
1/2 c. feta crumbles
1/2 c. plain Greek yogurt
Salt and pepper
Preheat the oven to 375 degrees. In a greased 9-in. pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet. Meanwhile, steam broccoli until crisp-tender, about 1 minute in the microwave. In a skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the broccoli; season with salt and pepper. Spread evenly in the tortilla crust, then add bacon and crumble the feta on top. In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.
Makes 6 servings.
Recipe provided by Carrots ‘N’ Cake
These beans turn deliciously soft and tender while heating up in a slow cooker. Bacon infuses the legumes with a meaty aroma, while a bit of molasses and Worcestershire sauce lend a sweet, spicy flavor. The final result? A succulent dish that’s surprisingly low in sugar and fat!
4 c. Great Northern Beans or another white bean like navy beans (Note: must be dried beans)
2 c. onion, chopped
4 slices bacon, chopped
1/4 c. lower sugar ketchup
1/3 c. molasses
12 packets Krisda stevia
1 tsp. pepper
1 tbsp, Worcestershire
2 tsp. dry mustard
6 c. water
The night before, put the dried beans in a big bowl and add water (enough water to fully immerse the beans, since they will almost double in volume). Make sure you give them at least 10 hours to soak. Once beans have soaked, drain and rinse them well and place all the ingredients in your slow cooker. It will take a long time for the beans to cook as it’s a big batch. Cook on HIGH for 8-9 hours. If you halve the batch, it should take about 4-5 hours on HIGH.
Makes 16 servings (1/2 c. per serving).
Recipe provided by Busy But Healthy
Sick of the same bowl of oatmeal every morning? Whip up this breakfast of champions! Egg and spinach on a whole-wheat pita offer a tasty a.m. alternative, while crumbled bacon bits add just the right amount of salty crunch.
1 whole egg
1 egg white
Salt and pepper to taste
Dash of hot sauce
2 c. baby spinach, chopped
1 whole-wheat pita
1/4 c. sharp cheddar cheese, shredded
1 piece cooked, crumbled bacon
Preheat oven to 425 degrees. Whisk together egg, egg white, salt, pepper, and hot sauce in a small bowl. Set aside. Heat a small skillet over medium heat and spray with non-stick spray. Add spinach and cook until wilted, about 1 minute. Add egg mixture and scramble until eggs are just barely cooked through. Line a baking sheet with foil and place the pita on top. Pile the egg and spinach mixture
on top of the pita, followed by the cheese and cooked bacon. Bake for 6-8 minutes, or until cheese is melted and bubbly. Cut into four slices and serve.
Makes 1 serving.
Recipe provided by Iowa Girl Eats
True, this savory hash is made with bacon and potatoes, but it’s still an overall nourishing dish! Every meaty, mouthwatering bite is loaded with nutrient-packed veggies like zucchini and corn. Plus, you’ll feel full for hours after digging in.
1/4 lb. bacon (4-5 slices)
4-5 Yukon gold potatoes
1/2 yellow onion, chopped (approximately 3/4 c.)
2 tsp. smoked paprika
1/2 tsp. dried and ground coriander
1 tsp. ground black pepper
1 tsp. salt
2 ears of corn
2 small-ish zucchini
Chop the potatoes and onions into bite-sized pieces. Preheat a cast-iron skillet over medium-high and add the bacon. Cook for 5-6 minutes on each side, or until the edges are crispy and browned. Remove from the pan and set aside in a large bowl. Meanwhile, cut the corn off the cob and chop the zucchini. Add the potatoes and onions to the skillet, along with 1 tsp. paprika and the coriander. Cook, flipping occasionally with a spatula, until the potatoes are crispy on the outside and tender on the inside when pierced with a fork, about 10-13 minutes. Meanwhile, when the bacon is cool enough to handle, tear it into bite-sized pieces. Remove the potatoes and onions from the skillet and add to the bowl with the bacon. Add the corn, zucchini, 1 tsp. paprika, pepper, and salt to the skillet. Cook, stirring occasionally, until the vegetables are browned and tender, about 6-10 minutes. Remove the skillet from the heat. Stir the bacon and potatoes into the vegetables until well-mixed. Serve.
Makes 4 servings.
Recipe provided by Savvy Eats
Not only do these egg creations taste divine, they’re also easy to make! A little bit of bacon goes a long way in these muffins, which get an added flavor boost from fresh basil and juicy tomato.
1/2 c. fresh spinach, chopped
1/3 c. skim milk
1/3 c. spelt flour (or whole-wheat pastry flour)
1/4 c. 2% cheddar cheese, grated
1 tbsp. fresh basil, chopped
1 small tomato, chopped
1/2 tsp. sea salt
1/2 tsp. cracked black pepper
1/4 c. cooked, crumbled bacon
Preheat oven to 350 degrees. Break the eggs into a bowl and whisk. Add the rest of your ingredients and mix it all together! Add spoonfuls of the mixture to a cooking sprayed or nonstick muffin tin. Pop them in the oven and bake for 25 to 30 minutes. Fork check to make sure they are done.
Makes 12 muffins.
Recipe provided by Fannetastic Food