Cheesy Bacon Bombs Recipe 445

CHEESY BACON BOMBS RECIPE - (4.4/5)

Cheesy Bacon Bombs Recipe - (4.4/5) image

Provided by á-32164

Number Of Ingredients 5

Ingredients

1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits(Make sure it's flaky NOT buttermilk or it will not turn out good)
Cubed Mozzarella Cheese (1-1″ cube per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Small wooden skewers (or break in half)
Oil for frying (I used Canola)

Steps:

Cube up the Cheese, and cut each Biscuit into fourths. Flatten biscuits and place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight... Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick... In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches. Maybe one or two at a time, the oil will expand so stay close... Fry for about 2 or 3 minutes till golden! Drain them on some Paper Towel, but serve them up good and warm

BACON BOMBS

Bacon Bombs image

These bombs are great for a grab 'n go breakfast or for a side to eggs, hash browns, pancakes, french toast, or waffles. They can easily be air fried instead of pan fried.

Provided by Yoly

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

½ tablespoon butter
2 tablespoons chopped onion
3 slices stale bread, cut into cubes
¼ cup shredded sharp Cheddar cheese
1 egg, beaten
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
8 slices bacon
toothpicks
1 tablespoon bacon drippings

Steps:

Melt butter in a skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes.
Transfer to a bowl and add bread cubes, Cheddar cheese, egg, salt, garlic powder, and black pepper. Roll mixture into 8 equal-sized balls and wrap each ball in a slice of bacon. Use toothpicks to hold bacon in place.
Wipe the skillet clean. Melt bacon drippings over medium heat. Fry bacon balls in the skillet, rolling constantly until crisp, 15 to 18 minutes.

Nutrition Facts : Calories 122 calories, Carbohydrate 5.3 g, Cholesterol 40.7 mg, Fat 8.5 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 386 mg, Sugar 0.6 g

SMOKED BACON BOMB

Smoked Bacon Bomb image

This really is the bomb! Bacon-wrapped sausage stuffed with cheese, onions, jalapenos, and more bacon is as artery-clogging as it is delicious! Serve on freshly baked biscuits.

Provided by Rubyduck75

Categories Meat and Poultry Recipes Pork Sausage

Time 3h40m

Yield 8

Number Of Ingredients 9

Ingredients

2 pounds thick-cut bacon, divided
3 tablespoons barbeque seasoning, divided, or to taste
2 pounds bulk Italian sausage
1 cup finely shredded Cheddar and Monterey Jack cheese blend
¼ cup diced fresh jalapeno pepper
2 green onions, thinly sliced
4 cloves garlic, minced
1 (12 ounce) bottle barbeque sauce, divided
wood chips, soaked

Steps:

Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Sprinkle with 1 tablespoon barbeque seasoning.
Place the remaining bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Chop the cooled bacon slices into chunks.
Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape the sausage into a large square. Cut away the plastic bag and discard; place the sausage square on the bacon lattice.
Sprinkle bacon pieces over the sausage square. Sprinkle Cheddar Jack cheese, jalapenos, green onions, and garlic on top. Drizzle with 1/2 the barbeque sauce and sprinkle the remaining 2 tablespoons barbeque seasoning on top.
Roll the sausage square into a log. Wrap the bacon lattice over the sausage log and roll tightly.
Place the roll, seam side-down, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting the roll with the remaining barbeque sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Remove bacon bomb from the smoker; let rest for 30 minutes before slicing.

Nutrition Facts : Calories 608.6 calories, Carbohydrate 21.7 g, Cholesterol 101.9 mg, Fat 42.6 g, Fiber 0.6 g, Protein 32.9 g, SaturatedFat 16.4 g, Sodium 3440.3 mg, Sugar 11.8 g

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