Smokin Hot Breakfast Bacon Rito Recipes

BACON LATTICE BREAKFAST PIE

Bacon Lattice Breakfast Pie image

All the creamy, eggy deliciousness of a quiche, but with a rustic look and simple preparation -- and did we mention the crispy bacon lattice topping?

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

9 strips bacon
Nonstick cooking spray, for greasing the pan
1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
12 large eggs
1 1/2 cups half-and-half
12 ounces pepper jack cheese, shredded (about 3 cups)
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.

SMOKED BACK BACON

Smoked Back Bacon image

Homemade back bacon, a salty and sweet treat! It can be eaten after smoking or pan-fried afterwards. I like it on an egg and English muffin breakfast sandwich.

Provided by Mike E

Categories Meat and Poultry Pork Bacon

Time P3DT2h40m

Yield 4

Number Of Ingredients 7

Ingredients

6 cups water
3 tablespoons kosher salt
2 tablespoons white sugar
2 tablespoons maple syrup
¼ teaspoon garlic powder
¼ teaspoon pink salt #1 (curing salt)
1 (1 pound) pork tenderloin

Steps:

Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the brine. Add brine and refrigerate for at least 3 days.
Remove pork from brine and pat dry with paper towels; discard brine.
Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.

Nutrition Facts : Calories 147 calories, Carbohydrate 13.1 g, Cholesterol 49.1 mg, Fat 2.4 g, Protein 17.6 g, SaturatedFat 0.8 g, Sodium 4515.3 mg, Sugar 12.2 g

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