Blogger Bacon Bites – An Easy Recipe with Farmer John

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Look, guys! I made something!

I present to you my “blogger bacon bites.”This is an easy breezy recipe I created (barely) after attending an incredible bacon brunch with The Bacon Party and Farmer John.

I am 100%, not a Top Chef, so when the team over at Farmer John’s asked me to create a brunch recipe with their bacon I was a little scared. Using a little inspiration from my lifestyle and sourdough bread from San Francisco I threw together this recipe.

Now cooking never comes naturally to me – I didn’t inherit that gene so making a blog-worthy recipe was terrifying for me. What was even more terrifying was the day I perfected my recipe and had everything prepped and ready on the table for my photographer… I went downstairs to let the photographer in AND came inside only to find my dog Benji on the table eating the BACON BITES!

I must have screamed for twenty minutes, locked the naughty dog in the bathroom and did my best to save what was left of the bacon bites!

Bacon, Farmer John, Brunch, KatFoodSF, KatWalkSF, Recipe, Kat Ensign, Kathleen Ensign, Bacon Brunch, The Bacon Party, Bacon Breakfast, Bacon Recipe, Pinterest, Bacon Pinterest, SF Blogger, SF Style, My SF

Ingredients for the Blogger Bacon Bites


  • FARMER JOHN® All-Natural Bacon (1 pack) – 12 slices of bacon
  • 6 medium organic eggs
  • 4 slices of sourdough bread
  • ½ cup sauteed crimini mushrooms
  • Himalayan sea salt and pepper to
    taste
  • Thyme, Oregano or Parsley

Bacon, Farmer John, Brunch, KatFoodSF, KatWalkSF, Recipe, Kat Ensign, Kathleen Ensign, Bacon Brunch, The Bacon Party, Bacon Breakfast, Bacon Recipe, Pinterest, Bacon Pinterest, SF Blogger, SF Style, My SF

Instructions for the Blogger Bacon Bites


  1. Preheat the oven to 400 degrees F.
  2. Grease a 6-count muffin pan really well to ensure that the bread and egg white do not stick
  3. Partially cook the bacon in a frying pan. It should NOT be cooked to crisp, the bacon should be pliable. This will just render some fat out of it. Drain on paper towels and cool slightly.
  4. Using a stemless wine glass, cut circles roughly the size of the base of the muffin cup from the sourdough bread.
  5. Drain all but 1 TBSP of the bacon fat out of the frying pan. Sauté mushrooms for about 5 minutes over medium heat. Set aside.
  6. Place a bread circle at the bottom of each muffin cup. Fit 2 slices of bacon loosely around the sides in each cup, overlapping as necessary, lining the sides of the muffin cup, forming a bacon “cup”.
  7. Place about 1 TBSP of the mushrooms on top of the bread circle.
  8. Finally, break an egg into each of the bacon-lined cups on top of the mushrooms. Sprinkle the top of each egg with salt, pepper, and a pinch of any of the thyme, oregano, and parsley (or a combo of all of them).
  9. Bake at 400 degrees for 15-20 minutes, or until bacon is perfectly crispy–don’t overcook or the bacon will burn!

Love this recipe? Check out more recipes here + here.

 

 

27 Comments

  1. These would be perfect for an easy fix for Sunday morning breakfast! Can’t wait to try this.

  2. Well these sure do sound delicious. I love simple recipes like this because like you, cooking does not come naturally to me. I’ll have to try these out sometime (and hope my cat doesn’t get to them first like your dog did)!

  3. BACON BITES?! REALLY?! We are trying to LOSE weight after the holidays! Haha! Kidding, these look phenomenal and perrrfect for a breakfast or brunch! YUM!

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