Eggs and muffins are both breakfast staples. Combine the two into one ultimate, tasty, portable treat. These Bacon Cheddar Hard-Boiled Egg Breakfast Muffins are AM perfection.
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An easy appetizer that’s perfect for stress free entertaining during the busy holiday season– these Roast Beef & Cheddar Horseradish Pinwheels are a recipe you’ll want to have on hand.
Copious amounts of comfort food is just what the Doctor ordered for a cold Winter’s night. Cozy right on up to a big ol’ bowl of this Smoky Bacon Broccoli Cheddar Mac & Cheese. Savor every yummy bite as it warms you right on up from the inside out.
A new spin on the classic Southern fritter, we’ve used butternut squash and added in shreds of sharp cheddar with crisp pieces of crumbled bacon. Fried to golden brown perfection and served with a drizzle of ranch crema– these Bacon Cheddar Butternut Squash Fritters & Ranch Crema will melt hearts, just like they melt in your mouth.
If you are looking for a quick and yummy snack to share with a crowd, then this recipe is perfect for you! It’s perfect for parties or potlucks. I mean, come on, its got bacon, Cheddar cheese, a ton of butter and it’s incredibly easy to make. What’s not to love?! Seriously, this stuff will not be daintily, or prettily, or even politely pulled apart. It will be torn apart and devoured. Hence why so many people have called it ‘crack’ bread. One bite is one too many, and one more is never enough. There’s no better flavor combination on earth than cheddar, bacon, and ranch. Now, I give you this most popular of flavors, in a perfectly pull-able package! Let’s just pretend I gift-wrapped it and put a bow on it too. Ya know, for added effect and all. You’re welcome. Enjoy the rest of your life.
Cheddar Bacon Ranch Pull-Apart Bread
recipe adapted from Dude Foods
1 round loaf Sourdough bread, unsliced
3/4 cup butter, melted
2 Tbsp. ranch dressing mix, dry, do not prepare
1/4 tsp garlic powder
5 strips bacon, cooked and finely chopped
1/2 to 1 cup shredded cheddar cheese, you may need more depending on how cheesy you want it
1. Preheat your oven to 350°.
2. Grab a bread knife and slice from side to side in both directions, leaving about an inch of space between each slice. Make sure that you don’t cut all the way through the bottom of your bread.
3. Stuff the cheese and diced bacon pieces between all the cuts in the bread.
4. Melt the butter, combine it with the ranch dressing mix and garlic powder. Drizzle it over your bread.
5. Wrap the loaf of bread in aluminum foil and cook for 20 minutes or until all your cheese is melted.
Then, once your bread is out of the oven just do as the name suggests and pull it apart and eat it! Enjoy!
Get your favorite fast food sandwich fix without ever leaving the house. A Copy Cat Arby’s Beef N’ Cheddar tastes just like the original, but it’s ready in a flash with ingredients already in your kitchen.
Fall is finally here in Virginia and I’m loving it. The windows are open and the air conditioning is off, baby! It’s so nice out, that I don’t even care that I haven’t yet put the screens back in the windows. You know, I’m just enjoying the moment, living life on the wild side.
With fall temps here and the official start of fall right around the corner, I’ve already begun pulling out the coordinating recipes. Beer Bread is one of my favorite things for Fall. I know I coudl make it all year round, but something about the yeasty taste or beer or a good lager just aren’t as appealing in the Summer months. This year I decided we’d try playing with the recipe and see if we could make our bread even better. This is what I lovingly refer to as Beer Bread 2.0, and let me tell you it is simply divine!
For those of you who aren’t confident in the kitchen, who don’t consider yourselves ‘bakers’, or are simply overwhelmed at the thought of attempting homemade bread… Do NOT be afraid! Beer Bread is your friend. It’s fool proof. You can’t mess it up.
Now I give you ‘Bacon Cheddar Beer Bread’. The name says it all.
Bacon Cheddar Beer Bread
recipe adapted from The Slow Roasted Italian
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp sugar
- 2 cups shredded sharp cheddar, divided
- 1 12 oz bottle, or can, of unflavored beer/lager
- 6-8 slices bacon, cooked crisp and roughly chopped, divided (or 1/2 cup REAL bacon bits)
- 2 tbsp butter, melted
- In a large bowl, combine flour, baking powder, salt and sugar. Stir with a whisk to combine ingredients. Make a well in the center of your dry ingredients.
- Add beer, half the bacon and half of the cheddar cheese. Stir until combined.
- Pour the batter/dough into a greased loaf pan. Drizzle with 1 tablespoon of melted butter.
- Bake at 350 degrees for 30 minutes. Remove from oven.
- Sprinkle the remaining bacon over top and drizzle with the remaining butter. Bake for an additional 25 minutes or until browned.
- Remove and allow to cool in pan for about 5 minutes. Remove and let cool completely on a wire rack.
I don’t know what it is, but there’s something about breakfast, and breakfast foods in general, that has all my guys (husband included) running for the table. They like breakfast for breakfast, for brunch, or even for ‘brinner’ (what they’ve dubbed breakfast for dinner). I, naturally, have to be the odd man out. I like breakfast as much as the next person, but I hate going all out, making multiple complicated things, etc. If I’m making breakfast, regardless of which meal time it’s for, I like to keep it simple. Most likely, because I spend half my life in the kitchen, but who knows. That’s why this breakfast-y bake is perfect for people like me. This egg-bake is easy to throw together, and delicious. I’ve found that sometimes simple just tastes better. Oh, and I also live for those little moments in life, those little victories, like successfully sneaking spinach into my boys’ bellies.
Spinach & Cheddar Egg Bake
- 5 oz fresh spinach (4 cups packed), organic is best
- 1 tsp olive oil
- 1 1/2 cups shredded cheddar cheese, a mexican blend or mozzarella are also delicious
- 1/3 cup green onions, thinly sliced (or diced white onion)
- 8 eggs, lightly beaten
- salt & pepper, to taste
- Preheat oven to 375 degrees, and spray a 9×13 baking dish with non-stick cooking spray.
- Heat the oil in a large non-stick frying pan. Add all the spinach and stir until just wilted, about 2 minutes.
- Transfer the spinach to the casserole dish, spreading out so that the bottom is covered.
- Layer the shredded cheese and onion on top of the spinach.
- Beat the eggs with salt and pepper, to taste.
- Pour the egg mixture over the spinach, cheese, and onions.
- Use a fork to gently ‘stir’ so everything is evenly combined.
- Bake about 35 minutes or until the mixture is completely set and starting to slightly brown.
- Let cool about 5 minutes before cutting and serving to allow everything to settle.