Artisan Pepper Bacon Ring Recipes

CRESCENT BACON BREAKFAST RING

Steps:

• Preheat oven to 375 F degrees.
• In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
• Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
• On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
• Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
• Bake for 20 minutes or until the crescents are cooked and golden brown.
• Garnish with parsley, if preferred. Serve warm.

BACON-WRAPPED BURGER RING RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a bowl, add the ground beef, worcestershire sauce, Dijon mustard, salt, pepper, onion powder, and garlic powder. Mix to combine.
• Transfer to a wire rack on a sheet pan. Create a ring shape with the meat mixture, gently pressing it flat until it's 2 inches (5 cm) thick.
• Place each piece of bacon around the meat ring tucking the bacon underneath.
• Bake for 20 minutes, then broil 15-20 minutes on high heat until bacon is crisp.
• In a saucepan, add ½ cup (120 ml) of milk and flour on medium heat, whisking until thickened and pulling away from pan.
• Pour in the rest of the milk and add the salt, stir until bubbling and thickened about 5 minutes. Remove from heat.
• Stir in cheese, pepper, garlic powder, onion powder, green chilies, and Dijon mustard. Transfer to a ramekin or bowl. Set aside.
• Arrange the bottom rolls in a circle. Place meat ring on top of buns. Add lettuce and tomato on top of the meat ring then place the top part of the buns around the top of the meat ring.
• Place fondue in the center of the meat ring. Slice and serve immediately.
• Enjoy!

EGGS BAKED IN BACON RING

Steps:

• Preheat oven to 325.
• Saute or broil lightly strips of bacon.
• Grease bottom of muffin tin with the butter.
• Line the sides with the bacon.
• Place 1 egg in each pan.
• Bake for 10 minutes or until eggs are set.
• Turn them out onto: rounds of toast, English muffins or pineapple rings.

LOADED EGG PEPPERS

Steps:

• Heat large non-stick skillet on stove top to medium temperature.
• Sliced the bell pepper into thick slices (about 1 centimeter thick). Clean out the seeds and middle so it's just the pepper edges.
• Place the peppers in the pan on the stove top. Crack the egg into the bell pepper ring.
• Sprinkle desired amount of spinach, feta cheese, cherry tomatoes, and salt and pepper over the egg in the pepper.
• If you like your eggs soft, cook for 3-5 minutes, or until the eggs are cooked to preference.
• If you like your eggs hard, break up the yolk (I just used a fork) for even cooking.
• Cook 6-9 minutes, or until the eggs are cooked to preference.

CREAMED CABBAGE SOUP

Steps:

• In a Dutch oven, combine broth and vegetables.
• Cover and simmer until vegetables are tender, about 20 minutes.
• In a saucepan, melt butter; stir in flour.
• Gradually add milk; cook and stir for a few minutes. It will not thicken.
• Stir into vegetable mixture.
• Add ham, pepper, and thyme; heat through.