Prepare to meet your new obsession, bacon lovers. This simple candied bacon recipe takes this beloved meat to new heights by adding a touch of sweetness. The result? A delectable treat that’s perfect for breakfast, brunch, or any time you’re craving a delightful blend of sweet and savory. Get ready to savor every bite.

I’m a fan of bacon, but I usually don’t opt to eat it on its own. In my opinion, it is best used as an addition or ingredient when making other items. But nothing beats the savory-sweet combination of candied bacon. It’s the perfect blend of salty and sweet, and it’s a cinch to make. This easy candied bacon recipe will have you whip up delicious treats in no time.

Bacon is a staple in many homes, and it’s definitely a crowd-pleaser. Now, with this spiced maple and brown sugared bacon recipe, you can take your bacon to the next level. It’s a quick and easy recipe that’s sure to make your taste buds dance. All you need is a few ingredients and a bit of patience.

So let’s get to cooking!

Gather Candied Bacon Ingredients

To start making this easy candied bacon recipe, we’ll need a few simple ingredients. Grab some thick-cut bacon, some quality maple syrup, some brown sugar, and some spices. This isn’t your average bacon recipe – it’s gonna be like nothing you’ve ever tasted before!

Thick-Cut Bacon

There’s something special about thick-cut bacon that makes it perfect for candying. It’s got just the right amount of fat and smokiness that makes it a great base for our sweet and savory concoction. And because it is extra-thick it can stand up to the long heat in the oven with the sugar.

When selecting thick-cut bacon, make sure it’s a good quality bacon. Look for bacon that’s well-marbled with a mix of both meat and fat.

I know that perfectly crispy bacon is the ideal (at least for me), but this recipe won’t quite get fully crisp. The sugars will keep more of the moisture in and make it so we can’t cook it too long. The sugars would begin to burn before fully crisping. So we have to sacrifice a little bit of texture for the sweet sugared bacon recipe.

Maple Syrup

When it comes to selecting your maple syrup, it’s important to note that not all syrups are created equal. To get the best quality candied bacon, you need the real deal! Look for pure maple syrup, not one of those syrups made with corn syrup and artificial flavors. And definitely steer clear of ‘pancake syrups’ for this recipe.

Maple syrup comes in different grades. Look to this in-depth post by Werner Tree Farm for more information on maple syrup grading. Amber and dark syrups have a more robust flavor and are perfect for baking and candying bacon. Though it’s up to you which one to choose.

If you’re looking to find maple syrup online, I have used this bourbon barrel-aged syrup with great success.

Brown Sugar

Next up on the list of ingredients is brown sugar. I’m not as picky about my brown sugar, so I’d say to use whatever you have available – as long as it isn’t old. The dried, chunky brown sugar won’t really work for this recipe. Though you can try to revive it with the old bread trick. Also, you can use either light or dark brown sugar but I would tend to favor dark for this recipe.

Spices

Adding a little flavor to your candied bacon is super easy. For this recipe I decided to go for some warming, aromatic spices. I like to use a simple blend of cinnamon, cloves, and nutmeg. Just mix the spices together and sprinkle them over your bacon before you put it in the oven. If you want a more adventurous flavor, try adding a pinch of cayenne pepper. A little goes a long way, so start small and work your way up. Experimenting with different spices will help you find the perfect combination for your tastes!

And if you really want strips of pure candied bacon, just omit any added spices and use only the bacon, maple, and brown sugar.

Prepare the Baking Sheet

You can set this up multiple ways, but I think the setup below is best. It cooks the bacon well, and it makes for an easy cleanup. Start with a rimmed baking sheet. This will be our base that we can move in and out of the hot oven while cooking, flipping, and coating the bacon.

Aluminum Foil

Grab a roll of aluminum and tear off a sheet that’s big enough to cover the bottom of your entire baking sheet.

Carefully lay down the aluminum foil on the baking sheet. Use your hands to lightly press down the edges of the foil against the baking sheet. This will help make sure that the bacon grease doesn’t seep around the foil and make a mess.

Once the baking is finished, you’ll be able to peel up the foil and throw it out. It’s really helpful because the sugars that drip down will likely end up burning in the bottom of the pan.

Wire Rack

A wire rack will help the bacon stay elevated, allowing the hot air to circulate around it. This will help the bacon cook evenly and not get soggy. It’ll help us get as crispy as possible.

If you are looking for some decent wire racks, I bought this two-pack wire rack from Amazon.

Place the wire rack on top of the aluminum foil. Try to center it in the pan. If you don’t have a wire rack, you can always substitute it with something similar, such as a cooling rack – as long as you know for certain that it is oven-safe!

Candied Bacon Recipe Mixed Seasonings

To follow these sugared bacon directions, we’ll mix the spices and seasonings we use into the brown sugar. This will make it so that they can be evenly spread across the bacon. In my recipe below I have a specific mix of cinnamon, cloves, and nutmeg.

This gives the sugared bacon a little bit of a fall or winter flavor. These spices add a bit of warmth and depth to the flavor. I enjoy this a lot, but you could also just omit the spices and have a straight bacon and sugar flavor.

You could also mix it up by using some different spices in the mix. Try some chili powder, cayenne powder, or chipotle powder for a little spicy kick. Try cardamom, allspice, ginger, or really any other spice or seasoning. As long as you think the flavors would pair well with the sweet bacon.

Just be careful not to go overboard here, otherwise, you may overpower your bacon. Keep track of what spices you use in case you love it and want to recreate the same easy candied bacon recipe again.

I mix the brown sugar, cinnamon, nutmeg, and cloves together until they are evenly distributed. Do this with whatever seasonings and spices you decide to experiment with. This helps to ensure that all the pieces of bacon get an even coating of seasoning. And it makes sure the flavor is consistent throughout the dish.

Coating the Bacon

On to finally prepping the bacon. With all of the ingredients out and ready to go, lay the bacon out on the wire rack. Then brush it with a glaze of maple syrup. Finally, sprinkle it with the mixed brown sugar and spices. This is the key to making a delicious, easy-to-make candied bacon recipe properly. Then everything will be ready to cook.

I recommend that you preheat the oven before you start coating the bacon. Then the oven will be hot and ready to go when you’ve finished coating everything.

Lay the Bacon on the Wire Rack

Now that we’ve got the perfect seasoning mix for our candied bacon recipe, it’s time to lay the bacon on the wire rack. This part of the process is so simple, but it’s an essential part of the recipe.

Simply place each bacon strip out on top of the wire rack. I had a little bit of overhang on some of the ends, especially for longer pieces of bacon. Don’t worry too much about this, because the bacon will shrink as it cooks in the oven.

It’s important to make sure the bacon strips don’t overlap each other if possible. Give as much room in between slices as possible so the bacon can get full airflow in the oven. Though, as you can see in my photos, my bacon was a little bit crowded.

Brush the Maple Syrup on the Bacon

Alright, now we’re getting to the fun part – brushing the glaze on the bacon. Grab a basting brush and spread the maple syrup like you’re painting a masterpiece. You’ll want to make sure the bacon is completely covered so you don’t miss any spots.

Brushing the syrup as a glaze over the bacon makes it so that our brown sugar will stick. You don’t need pools of syrup sitting on top of the bacon, just an even, thin glaze.

If you don’t have a good basting brush, you can try using your fingers or some paper towels to try and get similar results.

Sprinkle with Brown Sugar Seasoning

Finally, it’s time to sprinkle the brown sugar mixture over the bacon. I mean, what’s candied bacon without sugar? I simply used a spoon to pick up a small amount of the spiced brown sugar. Then I went over each piece and lightly shook the spoon to rain down the sugary goodness over the bacon.

Just be sure to sprinkle the sugar evenly, so all the bacon pieces get a nice coating.

Once you’ve added the brown sugar, give the bacon one last pat with your hands to make sure the coating is sticking. Now you can go ahead and move on to the next step: cooking.

Note that on this first pass, only one side of our bacon will be covered in the glaze and brown sugar. We’ll be cooking for about half the time, then flipping and coating the second side.

Bake the Bacon

Once the oven is preheated, it’s time to get to cooking. Just pop the baking tray in the oven and let it do its magic. Halfway through, flip it over and brush the second side with a coat of maple syrup, and then sprinkle with the brown sugar mix.

Bake in the Preheated Oven

Alright, now we’ve got our bacon coated, let’s pop it in the oven. Before you do, make sure you preheat your oven to 375°F (190°C). This is important, as it ensures that your bacon cooks evenly and properly.

With the bacon in the oven, now it’s time for the hardest part: the wait. Depending on your oven, it should take about 30-35 minutes total for your bacon to be cooked. You’ll also want to remember to flip and coat the bacon halfway through the baking time. This will ensure that both sides get coated and have the time for the sugar to melt and stick to the bacon.

Flip and Recoat Candied Bacon

After cooking it for 15 minutes, remove the baking sheet from the oven. Then, carefully flip over every single piece so that the non-coated side is showing. Brush this side with the remaining maple syrup. Then sprinkle the rest of the brown sugar on top.

Pop it back into the oven for another 15 to 20 minutes or so.

You’ll want to keep an eye on the bacon as it cooks since the sugar burns easily. The bottom foil of the pan will burn and blacken as the dripped syrup and brown sugar cook. When the ends of your bacon are just on the edge of looking burnt, it is time to take it out of the oven.

Serving this Candied Bacon Recipe

When it comes to serving candied bacon, the possibilities are nearly endless. I mean, bacon makes everything better. So, sweet candied bacon should make everything even more better, right? Probably not quite everything. Some things don’t really call for the sweetness that this recipe adds.

But there are a bunch of recipes out there that could use candied bacon for a delicious twist.

Candied bacon is a great way to add a salty, sweet, and smoky flavor to dishes. Whether you’re looking for a simple side dish or an impressive main course, the possibilities are endless. Here are some of the best recipes to use candied bacon in.

Candied bacon is a great way to jazz up a salad. I made my fall harvest apple cider cinnamon salad with this bacon specifically in mind. You could also try using this with my pecan and apple salad or my easy apple walnut spring mix salad. To use it in a salad, just chop it up and give it a generous sprinkling over your greens.

For a classic dish, just serve it as a side with some delicious buttermilk waffles. Candied bacon would also be a perfect substitute for regular bacon in my savory and sweet charcuterie waffle skewers. Or add a touch of sugar to a breakfast or brunch quiche Lorraine.

Mix up the classic BLT with candied bacon or try it on your next deli meat sandwich. You can get creative and experiment with unique flavors. Just think of anything that normally uses bacon and could use a little bit of sugary sweetness to round out the flavors.

How to Store Candied Bacon

Now that you’ve got your candied bacon ready to serve, it’s important to know how to store it properly. The best way to store candied bacon is to wrap it in wax paper or parchment paper and place it in an air-tight container or ziploc bag. This will preserve the bacon and help keep it from spoiling.

It will keep in the fridge for up to a week.

If you’re not going to eat the bacon within a few days of making it, you should freeze it. Wrap each piece of bacon in wax paper or parchment paper and place it in an air-tight container or a freezer bag. This will help keep the bacon from getting freezer burn and will help it stay fresh for longer – up to a month.

Note that using the wax or parchment paper will help to keep the candied bacon from sticking to itself.

No matter how you store it, one thing’s for sure – candied bacon is sure to please. And with the right storage techniques, you can keep it fresh and delicious for days – or weeks – to come. So make sure to store it properly and enjoy the sweet and salty flavor of candied bacon any time you want!

Overall, making this easy candied bacon recipe is pretty simple and a fun way to jazz up your regular bacon. With just a few ingredients, you can create a sweet and savory treat that’s perfect for snacking. So next time you’re looking for something new to try, give this candied bacon recipe a go! You won’t regret it.

How did yours turn out?

I’d love to hear when you try out this candied bacon recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Easy Candied Bacon

Recipe by Marc PetersonCourse: Appetizers, Breakfast, BrunchDifficulty: Intermediate

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Cooling Time

10

minutes

Total time

1

hour 

5

minutes

This easy candied bacon recipe will have your taste buds sizzling! Learn how to make this delicious sweet and savory treat in no time.

Ingredients

• 1 and 1/2 pounds thick-cut bacon

• 1/2 cup brown sugar

• 1 teaspoon ground cinnamon (optional)

• 1/2 teaspoon ground cloves (optional)

• 1/2 teaspoon ground nutmeg (optional)

• 4 tablespoons pure maple syrup

Directions

• Preheat oven the oven to 375°F (190°C)
• Line a rimmed baking sheet with aluminum foil and place an oven-proof wire rack over the foil
• In a small bowl mix together the brown sugar, cinnamon, cloves, and nutmeg
• Lay the bacon out on top of the wire rack on the baking sheet, trying not to overlap the bacon
• Use a basting brush to coat the top side of the bacon with half of the maple syrup and then evenly sprinkle with half of the brown sugar mixture – only one side of the bacon will be covered before putting it in the oven
• Put the bacon into the preheated oven and bake for 15 minutes
• Take the bacon out of the oven, carefully flip the bacon over, brush it with the remaining syrup, and evenly coat it with the rest of the brown sugar mixture
• Return the bacon to the oven and bake for 15-20 minutes until done
• Let the bacon cool for at least 10 minutes before removing it from the wire rack and using or storing it immediately – note that hot sugar can be extremely hot

Notes

• For less of a spiced fall flavor, just omit any added spices and use only the bacon, maple, and brown sugar
• Or mix up the spices and seasonings to create your own flavors – chili powder, chipotle powder, cardamom, ginger, or whatever flavors tickle your fancy

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The post How to Make Easy Candied Bacon Recipe appeared first on Do You Roux?.

I’ve always been a little wary of potato salads. First off, throw the word salad into something and I already have my guard up. But I think it mostly comes down to not knowing what exactly is in it. Then I had a delicious warm side potato salad at The Ranch at Las Colinas.

Theirs was a warm potato salad with whole grain mustard that I just found divine. Unfortunately, it appears to no longer be on the menu. So clearly, I had to make my own version.

This scrumptious potato salad is made with baby red potatoes, smoky bacon, chives, and a tasty, tangy dressing. It’s perfect for a summer BBQ, or as a side dish for any occasion.

Prepare to embark on a flavor-packed journey that marries the classic comfort of potato salad with the savory indulgence of crispy bacon and the vibrant freshness of chives. This delicious bacon chive potato salad recipe combines simple ingredients to create a dish that’s both satisfying and irresistible.

The best part? It’s incredibly easy to make, making it an ideal addition to your kitchen. So, let’s get cooking.

What Ingredients Are in Potato Salad?

As with all recipes, it all starts with the right ingredients. So, what do we need for this potato salad?

Creating the perfect potato salad is an art that involves the careful selection of ingredients, each contributing to the medley of flavors and textures. In our bacon chive potato salad recipe, the following key components join forces to craft a tantalizing dish:

• Baby Red Potatoes: These tender gems provide a creamy yet firm texture, an ideal base for the salad. Other potato types can be used, but these tend to work best here.
• Shallot and Garlic: Shallots lend a gentle onion-like sweetness, while garlic adds a savory depth that elevates the overall profile.
• Fresh Herbs: Aromatic chives, parsley, thyme, and dill infuse the salad with fresh herbaceous flavors.
• Lemon Juice and White Wine Vinegar: Zesty lemon juice adds brightness, and vinegar adds its signature tang.
• Crispy Bacon: It’s bacon. Delicious bacon. Crumbled bacon introduces smoky, savory richness.
• Creamy Dressing: A velvety combination of mayo, sour cream, and olive oil forms a luscious base.
• Whole Grain Mustard: Packed with flavor and texture from the whole grains.
• Seasonings: Black pepper and salt enhance the overall taste, ensuring a well-balanced flavor profile.

All of these ingredients combine to make a wonderfully creamy and flavorful potato salad that is sure to be a hit at any gathering. Each element has a role to play, resulting in a potato salad that’s more than just the sum of its parts.

Prep and Boil the Potatoes

To begin creating this delicious dish, we need some cooked potatoes.

Start by giving the small red potatoes a thorough wash, ensuring they are free from dirt and debris. A gentle scrub with a vegetable brush can help remove anything stubborn clinging to the skin.

Next, chop the small red potatoes into bite-sized pieces. If you have baby red potatoes you can usually just quarter them to get a decent size, otherwise, just chop the potato into 1/2 to 1-inch pieces. Consistency in size helps with even cooking.

Now it’s time to get them boiling! Place a large pot of water over high heat to get the water to a boil. Add in 2 tablespoons of salt to help season the potatoes as they boil.

When the water begins to boil, reduce the heat to medium-high and carefully place the prepared potatoes into the pot. let the potatoes boil for about 10 to 15 minutes. The goal is fork-tenderness, where a fork can effortlessly pierce through the potato without much resistance.

With the potatoes cooked to perfection, transfer them to a colander to drain. Remember that overcooking the potatoes can lead to a loss of texture, so keep a watchful eye and aim for that ideal balance between tenderness and firmness.

Prep the Dressing

While the water heats up and the potatoes are boiling, it is time to prep the dressing. We need the dressing ready to go because it will go on the potatoes when they are still hot from the water. This is a warm potato salad recipe.

Get out a large mixing bowl in which we can mix together the whole potato salad.

Start chopping and mincing all of the fresh ingredients – shallot, chives, garlic, parsley, thyme, and dill. Cut and juice the lemon.

Now we’ll add all of our ingredients into the large mixing bowl (except for the potatoes… since they’re still cooking). Add in everything we just cut along with the mayo, sour cream, olive oil, vinegar, mustard, bacon, pepper, and remaining salt.

Stir everything together until well combined. Make sure to scrape the bottom and to ensure there are no pockets of unmixed ingredients. Hopefully, you’ll have this ready to go before the potatoes have finished cooking so that everything can come together quickly once the potatoes are drained.

Mix Together the Potato Salad

With the perfectly boiled baby red potatoes and the creamy dressing ready, it’s time for the final step. Mixing everything together is a straightforward yet crucial step.

I highly recommend doing it while the potatoes are still hot. If you’re really not into that, then you can wait for the potatoes to cool off and you can also chill the salad before serving it. I just happen to think that it is great served warm. Possibly because that’s how the one from the restaurant this was based on was served.

Using a large spoon or spatula, gently mix the together the potatoes and the dressing. The goal is to evenly distribute the potatoes in the dressing without overmixing and breaking the potatoes. The result should be a salad that’s beautifully coated and inviting.

Taste a small portion of the salad and adjust the seasoning if needed. You can add a pinch more salt, pepper, or even a squeeze of lemon juice to enhance the flavors according to your preference. And you can get fancy with it and top it with some more crumbled bacon and chives

What to Serve with Potato Salad

Now that you know how to make the perfect potato salad, let’s talk about what to serve with it. Whether you’re enjoying a picnic at the beach or a backyard barbecue, there’s a variety of dishes you can pair with your potato salad to create a truly memorable meal.

When it comes to pairing other sides with our bacon chive potato salad, you have a world of options to choose from. Consider these delectable choices:

• Grilled Poblano Corn Salsa
• Watermelon Feta Mint Salad
• Frog Eye Fruit Salad
• Mom’s Homemade Dinner Rolls

Pairing the bacon chive potato salad with the right main entree can create a balanced and satisfying meal. It pairs will with most grilled items. Here are some main course options that harmonize wonderfully with the flavors of the potato salad:

• Grilled Steak with Gorgonzola Butter
• Buffalo Smoked Chicken Drumsticks
• Smoked Pulled Pork
• Chimichurri Steak Kabobs

So don’t be afraid to get creative with your potato salad side dishes! Whether you’re looking for something light and refreshing or something a little more indulgent, there’s something for everyone.

These thoughtful pairing options ensure that your meal is well-rounded, satisfying, and a delight for the senses. Experiment with different combinations to create a memorable dining experience for you and your guests.

How did yours turn out?

I’d love to hear when you try out this bacon chive potato salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Delicious and Easy Bacon Chive Potato Salad

Recipe by Marc PetersonCourse: Sides, AppetizersDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

Creamy potatoes, crispy bacon, aromatic herbs, and a luscious dressing create a medley of flavors and textures that’s perfect as a side dish. Indulge in this easy-to-make culinary delight that’s bound to impress.

Ingredients

• 2 1/2 pounds baby red potatoes

• 2 tablespoons plus 1 teaspoon kosher salt, divided

• 1 shallot

• 2 tablespoons chopped fresh chives

• 4 cloves garlic

• 2 tablespoons parsley

• 1 tablespoon thyme

• 1 tablespoon dill

• 1 1/2 tablespoons fresh lemon juice

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1/3 cup olive oil

• 2 tablespoons white wine vinegar

• 3 tablespoons whole-grain mustard

• 4 strips cooked bacon, crumbled

• 1/2 teaspoon freshly cracked black pepper

Directions

• Scrub and rinse the potatoes, then cut them into about 1/2 to 1-inch pieces – even sizes will give a more even cook
• Place a large pot of water over high heat and bring it to a boil, adding in 2 tablespoons of salt
• Once the water is boiling, carefully add in the potatoes, turn the heat down to medium-high, then boil for 10 to 15 minutes
• While the potatoes are boiling, chop the shallot and chives, mince the garlic, parsley, thyme, and dill, and cut and juice the lemon
• In a large mixing bowl, mix together the dressing by combining everything except the potatoes (since they’re still cooking) – don’t forget the remaining teaspoon of salt
• When the potatoes are fork-tender, drain them in a colander and give them a shake to remove excess water
• Add the hot potatoes in with the mixed dressing and gently stir to evenly coat the potatoes

Notes

• Other potato varieties and sizes can be used if you don’t have baby red potatoes on hand, just be sure to cut them into bite-sized pieces

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The post Delicious and Easy Bacon Chive Potato Salad Recipe appeared first on Do You Roux?.

I’m not as big a fan of breakfast as my wife. In her best life, I think she would probably just have breakfast items for every meal every day. But one of the few ‘breakfast’ foods that I am more excited to get behind as a possible lunch or dinner option are these ultimate fully loaded breakfast burritos.

With a name like that, how could I not want to have them?

Because they are customizable, savory, and so fully loaded with items, I think they seem to transcend breakfast in my eyes. So I don’t mind having them even for lunch or dinner. Just look at that mix of filling. And then in the end you can top it with all sorts of things – including my favorite Cholula hot sauce.

Basically cramming every good savory breakfast thing into a tortilla.

So, unlike my Baja shrimp burrito, don’t be afraid to give these a try any time of day – morning, noon, or night.

Making Loaded Breakfast Burritos

First off, make sure that you start out with the largest tortilla you can find. Trust me, it will help. Otherwise, you are much more likely to overstuff your burrito and it will end up more like a large floppy taco. Still tasty, but harder to eat.

Start off sauteing some of the veggies, adding in and browning the sausage, and then set that aside. Then whisk together the eggs with a bit of seasoning and cook them in that same pan. Once the eggs are cooked, time to start filling your tortilla.

Once the filling is on the tortilla, it is time to fold and roll it up. If you’d like some help with this step, try checking out my post on how to fold a burrito for helpful tips.

After assembling and rolling up the burrito, you can bake or pan fry it to melt the cheese, heat everything back up, and help seal the burrito fold. Just be careful not to over-heat cause it can start to dry things out, especially the tortilla.

Fillings, Toppings, Dips and Sauces

The reason these loaded breakfast burritos are so awesome is all of the options.

I find it best to just have everything available and serve them as a build-your-own burrito special. Then everybody can get exactly what they want. Plus it can help out when there are people with different food allergies present. It can be an inclusive meal.

But maybe you want a little help deciding what to put inside a breakfast burrito. So here are my thoughts on the colorful spread of ingredients you can include:

Fillings

The filling is everything you put inside your burrito. And is the main part of why these are fully loaded breakfast burritos. Eggs are the main portion of the filling, along with savory meats and veggies to help round things out. Serve any of the following:

• Eggs
• Bacon
• Sausage
• Chorizo
• Ham
• Steak
• Cheese
• Potatoes
• Avocado
• Mushrooms
• Onion
• Bell Pepper
• Spinach
• Black Beans
• Tomatoes

Toppings

Just because the burrito has been filled and rolled up doesn’t mean that all is said and done. Try topping it with cheese and melting. Or serve it enchilada-style doused in sauce. Here are some topping ideas:

• Cheese
• Avocado
• Enchilada Sauce
• Cilantro
• Squeezed Lime

Dips and Sauces

Finally, serve any of these alongside your loaded breakfast burritos for added flavor or heat:

• Salsa
• Hot Sauce
• Sour Cream
• Chipotle crema
• Cilantro-Lime crema
• Ketchup
• BBQ Sauce

How did yours turn out?

I’d love to hear when you try making fully loaded breakfast burritos! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Ultimate Fully Loaded Breakfast Burritos

Recipe by Marc PetersonCourse: Breakfast, BrunchDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

25

minutes

Total time

50

minutes

Adding in almost every savory breakfast item helps to make these the ultimate fully loaded breakfast burritos of your dreams

Ingredients

• 3 cloves garlic

• 1 red onion

• 1 red bell pepper

• 1 green bell pepper

• 3 tablespoons unsalted butter

• 1 pound mild Italian sausage

• 12 large eggs

• 3 tablespoons milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon smoked paprika

• 8 large burrito-size tortillas

• 2 cups shredded cheddar jack cheese

• 8 slices bacon, cooked

• 8 hash brown patties, cooked

• 3 large avocados

• 2 large tomatoes

• 1/4 cup chopped cilantro

• Hot sauce

• Salsa

• Sour cream

Directions

• Mince the garlic and chop the onion and red and green bell pepper
• Melt the butter in a frying pan over medium heat and cook the garlic, onion, and bell pepper in the butter for 3 minutes, stirring occasionally
• Crumble the sausage into the pan and continue to cook everything until the sausage is fully cooked, 10 to 15 minutes
• While the sausage is cooking, whisk together the eggs, milk, salt, pepper, and paprika in a large bowl
• When the sausage is cooked, pour everything from the pan to a plate and set it aside for later
• Pour the egg into the pan and cook over medium heat, stirring and scraping the bottom of the pan to scramble the eggs, and cook until done
• Remove the eggs from the heat
• Lay the tortillas out on plates, add in the desired fillings, then fold and roll them tightly
• Top with cilantro, hot sauce, salsa, and sour cream as desired and serve

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While living in Texas we invited our friends over for dinner. I was making my chicken pot pie and we asked them to bring a side or salad. When they showed up for dinner, they had brought quite a large salad. We tossed the salad together and had it on the side with the pot pie. It was delicious. And it became the basis for this apple walnut spring mix salad.

About halfway through the meal, we learned that one of our friends had never had a pot pie that she liked. And so the salad was really brought to be a backup meal for her. Fortunately, she did enjoy the pot pie (at least that’s what she said…) but we also thoroughly enjoyed the salad.

I haven’t always been the biggest fan of salads, but I was on board with this one. My wife especially enjoys it, this is one of her favorites.

I love how food can be all about sharing and enjoying together. And in my house when we request or talk about this salad, we just call it the Hansen salad. Cause that’s who shared it with us.

But I don’t know if that is a descriptive enough name for the site, so apple walnut spring mix salad it is.

Spring Mix Salad

This salad comes together quickly and is assembled by just tossing everything together. Just make sure that you start out with washed and prepared greens that are ready to eat.

Only the bacon needs to be cooked beforehand. And a bunch of the ingredients must be chopped. But other than that it is a cinch to make.

Optionally, you can set all of the toppings out in bowls separate from the greens. That way, people can assemble their own plates according to their tastes and any dietary restrictions. This is especially helpful if you are having a large group together with this salad.

For the dressing, I highly recommend a salad dressing shaker or a mason jar with a lid. The salad dressing likes to separate and a good, vigorous shaking together will help it stay emulsified long enough to serve. Stirring the dressing together is not as effective.

You can make the dressing ahead of time if desired. It will keep in the fridge for 2 to 4 weeks. Technically it could also be stored on the counter since all of the ingredients are shelf-stable. But that feels weird once you’ve mixed it up.

Salad Remix

There’s always an opportunity in cooking for changes and alterations in recipes. It’s the fun spice of life that makes cooking interesting in my opinion.

I think originally whenever our friends brought this salad over, the greens were all baby spinach. I like a little more variety to the greens, so I made it a spring mix salad. Spring mix includes a whole combination of greens and lettuces for different flavors and textures. But you could always try substituting with straight baby spinach, or whatever other greens you happen to have on hand.

Mixing up all of the other ingredients can be a fun adventure as well.

For the nuts, replace the walnuts with pecans or almonds. For the cheese, substitute the feta with another creamy variety like crumbled goat or gorgonzola. Toss in some blueberries or other fruit to add another dimension.

However you like it, make it your own. And enjoy this salad as either your next main dish or as the best side salad you’ve ever tasted.

Apple Walnut Spring Mix Salad

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Total time

20

minutes

Creamy feta and avocado combine with crisp apple, bacon, and walnuts with a delightfully acidic dressing in this perfect spring mix salad

Ingredients

• Dressing

• 1/2 cup extra virgin olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon sugar

• 3 tablespoons white vinegar

• 1 tablespoon red wine vinegar

• 1/2 teaspoon red pepper flakes

• Salad

• 6 cups washed spring mix greens

• 3 to 4 strips cooked bacon

• 1/2 cup chopped red onion

• 1 large avocado

• 1 large apple

• 1/2 cup chopped walnuts

• 1/3 cup craisins

• 1/2 cup crumbled feta cheese

• 1/2 cup prepared dressing

Directions

• Dressing
• Combine all dressing ingredients in a container with a lid
• Vigorously shake the container until the dressing is thoroughly combined
• Store the dressing in the fridge until ready to use, shaking to combine again just before serving
• Salad
• Crumble the cooked bacon
• Chop the red onion, avocado, apple, and walnuts into 1/4-inch to 1/2-inch pieces
• Add the spring mix greens to a large bowl
• Top the greens with crumbled bacon, chopped red onion, chopped avocado, chopped apple, chopped walnuts, craisins, and feta cheese
• Toss the salad together with tongs
• Serve into bowls and top with salad dressing

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The post Easy Apple Walnut Spring Mix Salad Recipe appeared first on Do You Roux?.

This is one of the recipes that I am not sure of how or when I first encountered it. Most dishes bring memories from growing up or a specific restaurant, cookbook, friend, or something to tell me how I came in contact with it. Learning how to make twice baked potatoes apparently just happened at some point because I cannot recall. That’s not to say I don’t have great food memories of twice baked potatoes, but those mostly come from the get-togethers where they were eaten. Until they were all gone.

Cause they are irresistible.

At first thought, it seems strange to cook something twice. But there are actually some dishes that use multiple cooks – croutons, biscotti, toast, some methods for making french fries. As you can see by most of the items in the list, the main goal with a second cook is usually to get a good crunch or crisp. That is part of the goal with the twice baked potatoes. The other goal is to melt and combine all of the added ingredients.

So add these crispy-crunchy potato boats loaded with cheesy bacon potato filling to your cooking reportoire. It’s a side dish everyone will love. This is a delicious, inexpensive, easy crowd-pleaser that I use when making food for a gathering.

Prep Work for Twice Baked Potatoes

First of all, make sure to give the potatoes a hearty scrub. Get them nice and clean. A good, dedicated vegetable scrubber really helps out. Remember, potatoes are root vegetables. They grow in the dirt. Plus it is just good practice to scrub and wash your fruits and vegetables.

For this recipe, I don’t go into a whole ton of detail on the initial bake to get baked potatoes. If you want, feel free to follow my instructions for the perfect baked potato. When making baked potatoes to have as-is, that first bake is much more important. It is a little less of the focus when you are also mixing in other ingredients and cooking them again.

Bake the potatoes, cut them in half, and scoop out their insides. Make sure to keep all of the potato you are scooping. Leave just a bit of the potato on the inside of the skin so that it forms a kind of boat or bowl that we can fill back later. Gather the filling ingredients and mix it all together.

Now, scoop up the filling and load up those empty potato skins. And don’t be afraid to pile them high with filling. Then cook them for a second time until the outside is crispy, the bacon is sizzling, and the cheese is fully melted. Most of the time making twice baked potatoes is hands-off cooking, letting them sit for either the first or second bake until they are done. So I typically work on other parts of the meal while they are coming up to temp.

As always, feel free to mix whatever feels right into the filling for the potatoes. I typically do just this mix that is a traditional baked potato topping. But you could easily add some other protein, roasted garlic, powdered ranch dressing mix, nacho cheese, and more. The imagination’s the limit. Also what tastes good.

What’s My Secret?

I almost always do the second ‘bake’ on these twice baked potatoes on the grill. This is my great secret for making these the best they can be.

Doing the second potato cook on the grill while also grilling or smoking some chicken or ribs is awesome. Originally, I made this recipe by baking both times – hence the name twice baked. But now I generally do the second ‘bake’ one the grill or smoker because I think it adds a whole new depth of flavor to them. The bottoms of the potatoes can get that slight char. The flavor of those flames just adds something magical. I don’t know what it is exactly.

I think that I just happened to be grilling something the same time we planned on making twice-baked potatoes and that’s when the magic happened. Though it may have been because we lived in Arizona and wanted to cook and leave the heat outside rather than having the oven heat up the house. Cause it is too hot there.

The other secret is to have one or two extra potatoes in the first bake. Scoop those out, but do not refill them. This will leave more filling for the other potatoes. To really give them that overloaded baked potato feel. If you want, you can turn those few shells into potato skins which are kind of like a pared-back twice baked potato.

Fully-loaded twice baked potatoes. Try them next time you fire up the grill.

Twice Baked Potatoes

Recipe by Marc PetersonCourse: Sides, AppetizersDifficulty: Moderate

Servings

8

servings

Prep time

40

minutes

Cooking time

1

hour 

20

minutes

Total time

2

hours 

Fully-loaded with cheese, bacon, and butter, these twice baked potatoes have a crisp crunch from cooking directly on the grill

Ingredients

• 8 large russet potatoes

• 1 3/4 cup cheddar jack cheese

• 1 stick butter, melted

• 2/3 cup heavy whipping cream

• 1 cup chopped, cooked bacon

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 cup chopped chives – optional for topping

Directions

• Bake the potatoes until tender using your preferred method (here’s mine)
• Let the potatoes cool slightly, slice them in half lengthwise, and let them cool until you can just start to handle them
• Use a spoon to scoop most of the inside of the potato out into a large mixing bowl, leaving the skin and a thin layer of potato intact
• Add the cheese, butter, cream, bacon, salt, and pepper into the mixing bowl with the scooped out potato
• Mix together everything in the bowl until thoroughly combined – a hand mixer works well for this
• Taste the filling and add more salt, pepper, cheese, bacon, butter, or cream to taste
• Preheat the grill (recommended) or oven to around 400°F (205°C)
• Scoop the filling up and load it into the potato skins from earlier, making sure each skin is full of the mixture
• If you are using the grill, place the filled potatoes directly onto the grill grates to cook – be careful of hot spots in your grill that may burn the bottoms of the potatoes
• If you are using the oven, place the filled potatoes onto a baking sheet and place them in the oven to cook
• Cook the potatoes for about 25 minutes until the outside is crispy, the cheese is fully melted and the top has started to brown

The post How To Make Twice Baked Potatoes appeared first on Do You Roux?.

Quiche is such a savory dish. Especially in a classic quiche Lorraine recipe. The buttery crust, silky seasoned eggs, salty cheese, and crunchy bacon all combine in perfect harmony.

I haven’t had much experience with quiche – either eating or making. But the one that most sticks in my mind was from on a trip to Sydney, Australia. My wife and I stayed in a boutique hotel that was a little off the beaten path. It just so happened to be within walking distance of a Bourke Street Bakery.

We went there multiple times for breakfast. During one visit we ordered their bacon, gruyere and leek quiche. It was outstanding and I think our favorite item. Except maybe a chocolate croissant, cause, duh. And you will notice that those quiche fillings are quite similar to what I have below. I wonder why…

In general terms, quiche is just a pastry crust tart filled with a savory custard. It will also often include chunks of meat, vegetables, or cheese. For the Lorraine, we include bacon (traditionally it was lardons) and cheese in the quiche.

Ingredients and Layering

So, I call this one the fully loaded quiche Lorraine recipe because I go over the top with the filling. When ready to fill the quiche, we’ll add ingredients in various layers. Once all the solid ingredients are in the crust, pour over the egg mixture to fill in all of the nooks and crannies.

For the cheese, I elected to use gruyere. If you have not had it before, in my opinion, it is like parmesan and cheddar had a baby. It also melts really well and in the quiche, it almost disappears into the egg mixture when cooked. So it adds all of its savory flavors directly into the tart.

If there’s a food with smoky flavor, I tend to love it. Any meats thrown out on the smoker. Chipotles in adobo sauce. And smoked paprika. So I had to use some smoked paprika here. It adds a little color to the dish along with some subtle flavors. I highly recommend this set of smoked paprika that includes hot, sweet, and bittersweet varieties. They are fresh and fragrant and can be used in almost anything.

I like thick-cut bacon. So that’s what I used in this recipe. But you can use whatever kind you like. You can even go super traditional and use lardons if you want to. Those are basically thicker chunks of pork fat. But I have yet to work with them and had bacon in the fridge, so bacon for me.

A Crust for Quiche Lorraine

A pre-made crust can easily be used for this recipe. But you can make your own crust to really take the flavor and flakiness to the next level. Might I suggest you use my recipe for the ultimate pie crust as the base for your quiche?

As you may know from watching the Great British Bake Off, a soggy bottom is our ultimate enemy. So we will blind-bake the crust in the tart tin or pie dish with some weights. And we will also be using an egg wash as a layer of protection between the crust and ingredients because they are so wet.

And if we’ve done everything right we’ll end up with a savory quiche with pockets of bacon and a flaky crust.

Fully Loaded Quiche Lorraine

Recipe by Marc PetersonCourse: BreakfastDifficulty: Moderate

Servings

8

servings

Prep time

40

minutes

Cooking time

50

minutes

Total time

1

hour 

30

minutes

Buttery crust, silky seasoned eggs, salty cheese, and crunchy bacon all combine in perfect harmony

Ingredients

• 1 pie crust

• 2 cups uncooked bacon cut to 1/2-inch pieces, divided

• 1 cup diced yellow onion

• 1 and 1/2 cups shredded gruyere cheese

• 5 large eggs plus 1 egg white

• 1 and 1/2 cups heavy whipping cream

• 1/4 teaspoon nutmeg

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt

Directions

• Preheat the oven to 350°F (175°C)
• Roll out the pie crust dough and place it in a 9-inch tart pan or pie dish
• Cut parchment paper to cover the dough, put it on top, and place some pie weights, dry beans, or rice on top of the parchment paper to weigh it down, and place it into the oven to cook for 15 minutes
• When it finishes blind baking, remove it from the oven, take the parchment paper and weights off of the crust, brush it with the egg white, and put it back in the oven for 1 minute
• Remove the crust and set it aside for later
• While the crust is blind baking, cook the cut bacon in a pan over medium heat until it is crispy, and then use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate
• Add the diced onion to the pan with the rendered bacon fat and cook until the onions are soft and translucent, about 5 minutes, and then transfer to a paper-towel-lined plate with the slotted spoon
• In a large mixing bowl, combine the 5 large eggs, heavy whipping cream, nutmeg, paprika, salt, and pepper and whisk thoroughly to combine
• Spread the cooked onions on top of the crust in an even layer, then spread out half of the bacon, then all of the cheese, and then the rest of the bacon on top
• Pour the egg mixture from step 8 over all of the ingredients
• Place the quiche in the oven and let it cook for 40 to 50 minutes until a knife comes out clean from the center of the quiche
• Let cool, then slice and serve

The post Fully Loaded Quiche Lorraine Recipe appeared first on Do You Roux?.

I’m dreaming of a white pizza, cause it already seems like it will probably be a white Christmas here. And pizza tastes better than snow. Unless maybe you’re at Bahama Bucks for some shaved ice.

Anyways, while working on the post for how to caramelize onions, I remembered this pizza. I was coming up with recipes that would use the caramelized onions and had the eureka moment. And it had been a very long time since I had made the pizza. Which is unacceptable with how delicious it is. So now I bring you this delicious combination of dough, sauce, and toppings.

The first incarnation of this recipe comes from my mom many years ago. While on a trip to Utah to see family she had a white pizza at The Pizza Factory. She loved it. But once she was back home, she wanted to recreate it. So she got to work and made her own version from how it was in her head.

And then it got interpreted again. Because this here is not exactly her recipe. It is my take on what she did. I loved the white pizza and hadn’t really had a non-red sauce pizza before she made it at home. It was a whole new world that I decided to dive into.

White Pizza Toppings

You can really customize this however you’d like. A lot of things taste great on a white pizza. This can make it really great for having people over because you can have everything ready to go and just let people choose their own toppings. But this combination below goes extremely well together.

• Cheese – The cheese obviously makes the pizza. This one uses a combination of fresh mozzarella, a block of mozzarella, and Parmigiano-Reggiano. Using too much of the thick slices of fresh mozzarella seems to overload the pizza. But I like cheese everywhere so I shred a block of mozzarella to sprinkle over top and in between. Then the shredded Parmigiano-Reggiano is a finishing touch on top.
• White Garlic sauce – For this, you essentially make a garlic béchamel sauce using a roux with some garlic and parmesan added for flavor.
• Chicken – Cooked and chopped beforehand, I prefer to use some marinated and grilled chicken but had to improvise for this one since I didn’t want to go out and grill in below freezing temps. So I used a grill pan on the stovetop. You can use whatever chicken you’d like – rotisserie chicken or leftover chicken from another recipe could work here.
• Bacon – Salty. Fatty. Cooked crisp and crunchy. I crumble the slices of bacon once they are cooked to sprinkle over the pizza.
• Caramelized onion – The inspiration for posting this recipe came when I was making caramelized onions. These lend a complex mix of savory and pop of sweetness to the recipe that helps balance some of the other toppings.
• Spinach – Wilted in a bit of olive oil, this lends some greens to the pizza and another texture to the mix.
• Pine nuts – These take on a toasted quality that brings out their crunch and buttery flavor when cooked on the pizza

Assembly and Baking

To put the pizza together, I find it helpful to set all the toppings out in bowls around where I will roll out the pizza dough. You can kind of see this in the photo above. Then after rolling and pre-baking, it is easy to grab a little of each and sprinkle it around to top it just how you like.

Below is a little before and after photo comparison slider for what the pizza looks like before and after baking.

To bake, you want your oven as hot as it will go. With my last oven, it was only 500°F, and I don’t think that it actually got that hot inside. While testing this recipe in the new house, I realized this oven went to 550°F (290°C) and it seems to actually reach those temperatures. The new one is also gas which likely affected how it cooked for me. But the dough came out perfectly crispy with a nice crunch as I rolled my pizza wheel through to cut slices.

For this recipe, I tried flipping the pizza crust after the initial 2 to 3-minute pre-bake and then putting the toppings on the side that was originally the bottom. This really helped the crust fully cook and crisp, even with the fresh mozzarella that tends to put out a lot of moisture while cooking.

Things will tend to get messy and you may feel like a flour monster attacked you and your kitchen, but it is fairly easy to clean up. Maybe you are neater than my sous chef and I are when in the kitchen. A damp rag or paper towel is usually enough to wipe things down. And, of course, it is much easier to clean up after having eaten some delicious homemade pizza.

Chicken Bacon White Pizza

Recipe by Marc PetersonCourse: EntreesDifficulty: Intermediate

Servings

8

servings

Prep time

25

minutes

Cooking time

35

minutes

Total time

1

hour 

Chicken, bacon, caramelized onions, and a deeply garlic sauce make this pizza stand out from the norm.

Ingredients

• Pizza dough for three 12-inch pizzas (this Serious Eats recipe is my go-to and gets the perfect amount, but it takes 24 hours to rest in the fridge, so prepare ahead)

• Garlic Béchamel Pizza Sauce

• 4 cloves garlic, thinly sliced

• 2 tablespoons butter

• 1 tablespoon olive oil

• 3 tablespoons flour

• 1 cup milk

• 1/2 cup heavy whipping cream

• 2 tablespoons Parmigiano-Reggiano cheese, grated

• Pizza Toppings

• 24 ounces fresh mozzarella cheese, sliced about 1/4″ thick

• 2 cups mozzarella cheese, shredded 

• 2 chicken breasts, cooked and chopped (or about two cups chopped rotisseries chicken)

• 4 slices of bacon, cooked and crumbled

• 1/2 cup caramelized onions

• 2 handfuls of spinach, sautéed in 1 tablespoon olive oil for 5 minutes

• 1 cup Parmigiano-Reggiano cheese, shredded

• 1/4 cup pine nuts

• 6 large basil leaves, cut in a chiffonade or long, thin strips

Directions

• Garlic Béchamel Pizza Sauce
• Add garlic, butter, and olive oil to a sauce pan over medium heat
• Stir to melt the butter and sauté the garlic for 2 to 4 minutes until garlic is fragrant
• Mix in the flour to combine and stir while cooking for 3 minutes
• Whisk in milk, heavy whipping cream, and 2 tablespoons Parmigiano-Reggiano until fully combined
• Heat the sauce until thickened, stirring occasionally, about 5 minutes
• Remove from heat
• Pizza Assembly
• Preheat the oven to 550°F (290°C)
• Prepare all pizza toppings and have them easily accessible for putting on the pizzas
• Take a portion of dough for one pizza and roll it out on a floured surface to 12 inches in diameter
• Place the dough on a pan or pizza stone in the oven and cook 2 to 3 minutes until no longer doughy
• Remove from oven and flip the pizza crust over
• Top with fresh mozzarella, shredded mozzarella, chicken, bacon, caramelized onions, spinach, Parmigiano-Reggiano, and pine nuts – but do not overload the crust
• Put the topped pizza back in the oven for 5 to 7 minutes until cheese is melted and edges are golden brown
• Remove from the oven, sprinkle with sliced basil, and let cool
• Repeat steps 3-8 for remaining dough and toppings
• Slice and enjoy

Notes

• To reheat any leftovers (if that ever were to happen), just preheat the oven to 375°F (190°C) and put the slices in for 5 to 7 minutes until the bottom is hot and you hear everything sizzling

The post White Pizza with Chicken and Bacon appeared first on Do You Roux?.