This is probably one of the most versatile recipes in my repertoire. Perfect for a simple breakfast, crumbled over a salad or as a surprise addition to a sandwich or burger, this recipe never fails to impress. For breakfast, I like to serve this with some small strawberries and occasionally I’ll throw in a cup of chocolate milk. What the hey, right! Honey pepper bacon is way too healthy on its own! 😉
I actually freeze bacon in 1 and 2 slice packets. Once opened, bacon will only last a few days in the refrigerator. Freezing meats in individual serving sizes is a great way to extend your dollars without much effort. To learn how I freeze bacon, visit the Foodtionary.
Makes: A gammon of bacon (2 slices) Bake Time: 15-20 minutes
2 slices of bacon
Honey, to taste
Pepper, to taste
1. Preheat the oven to 350°. If you store your bacon in the freezer, throw it in the oven for a few minutes while it’s preheating to quick thaw the bacon. Once thawed, arrange the bacon on a baking sheet. Note: If one end of the bacon is smaller than the other, try positioning the bacon small end to large end and vice versa. This will help ensure that both pieces cook evenly. I’m not a food scientist, but in my oven, if I mirror both pieces such that the smaller end of the bacon always falls on the same side of the pan, I wind up with half a slice of perfectly cooked bacon.
2. Bake 10 minutes. Remove the pan from the oven and coat one side of each slice of bacon with honey and pepper, to taste. Return the pan to the oven and bake for an additional 5-10 minutes or until the bacon is golden and crispy! Place the bacon on paper towels to drain. Coat the remaining side of the bacon with honey and pepper to taste. It’s a slice of crispy honey peppered goodness!
Variations on a Theme
Mapled Jalapeno Bacon – Replace the honey and pepper with 1 tablespoon Pure Grade A Maple Syrup and 1/4 teaspoon of crushed Jalapeno Chili.