Ingredient

Bacon Recipes

10 recipes with bacon for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

10 recipes

Chicken Liver Pâté with chicken liver, bacon and butter — France recipe

🇫🇷FranceMedium

Appetizers and Sandwiches

Chicken Liver Pâté

Chicken liver pâté is a smooth, buttery spread for toast: livers cooked with bacon, onion and carrot, then blended with more butter and a splash of milk. Cook the livers until the centre reaches 70°C and holds it for 2 minutes, then stop — longer frying makes the pâté grainy and bitter.

23 min400 kcal4 serves

⚡Quick🌾Gluten-free💪High protein

Beef Bourguignon with beef, red wine and mushroom — France recipe

🇫🇷FranceAdvanced

Meat Dishes

Beef Bourguignon

Tender pieces of beef stewed in red wine with vegetables, mushrooms and aromatic herbs. A classic of slow cooking that creates a unique taste and aroma.

165 min600 kcal4 serves

💪High protein

Lecsó with pepper, tomato and onion — Hungary recipe

🇭🇺HungaryMedium

Vegetable and Mushroom Dishes

Lecsó

Lecho is a national dish of Hungarian cuisine, widely known around the world. The obligatory ingredients are traditionally tomatoes, sweet peppers and onions. Can be served as a separate dish or as a seasoning.

50 min125 kcal4 serves

🥑Keto🌾Gluten-free

Quiche Lorraine with flour, butter and bacon — France recipe

🇫🇷FranceAdvanced

Flour and Confectionery Products

Quiche Lorraine

Quiche Lorraine is a timeless French classic — a savory open-faced tart from the Lorraine region, filled with a rich custard of eggs, cream, smoky bacon, and Gruyère cheese. Perfect for brunch, lunch, or light dinner.

65 min450 kcal6 serves

Bigos (Polish Hunter's Stew) with sauerkraut, pork and smoked sausage — Poland recipe

🇵🇱PolandAdvanced

Vegetable and Mushroom Dishes

Bigos (Polish Hunter's Stew)

Poland's national dish — a slow-simmered stew of sauerkraut, fresh cabbage, mixed meats, smoked sausage and dried mushrooms. Deeply savory, rich and smoky. Famous for getting better with each reheating; Poles say the best bigos is on the third day.

210 min450 kcal8 serves

🌾Gluten-free💪High protein

Rice Paper Bacon & Egg Wrap with rice paper, bacon and egg — USA recipe

🇺🇸USAMedium

Breakfast and Brunch

Rice Paper Bacon & Egg Wrap

A crispy envelope of two rice paper sheets filled with bacon, a fried egg and melted cheese, all made in one pan. It is a skillet version of the Vietnamese street snack bánh tráng nướng (grilled rice paper with egg) that spread on TikTok. No flour and no tortilla: the dry paper turns into a shatteringly crisp shell right in the pan, softened by the egg's moisture and gentle heat while the edges go golden and crackly. Easy to customise, and surprisingly filling for a one-pan breakfast.

10 min280 kcal1 serves

⚡Quick🌾Gluten-free🌶️Spicy

Salade Lyonnaise (French Frisée Salad with Bacon and Poached Egg) with frisée, bacon and eggs — France recipe

🇫🇷FranceMedium

Salads

Salade Lyonnaise (French Frisée Salad with Bacon and Poached Egg)

Salade lyonnaise is a French bistro salad from Lyon: bitter frisée tossed with crisp bacon lardons and a warm mustard vinaigrette, topped with a poached egg. The vinaigrette is built right in the pan, in the rendered bacon fat, so it's served warm rather than cold, and the egg yolk breaks into the dressing at the table to enrich it. The combination is a balance of bitter greens, salty bacon, sharp vinegar and a rich yolk.

25 min380 kcal4 serves

⚡Quick🌾Gluten-free

Rinderrouladen (German Beef Roulades) with beef, bacon and dill pickles — Germany recipe

🇩🇪GermanyAdvanced

Meat Dishes

Rinderrouladen (German Beef Roulades)

The German Sunday roast in miniature: thin slices of beef spread with mustard, layered with bacon, onion, and a dill pickle, rolled tight and braised for two hours until they cut with a fork. The sauce is built from the browned bits in the pan, which is why searing the rolls hard matters more than anything else here.

150 min520 kcal4 serves

💪High protein

Flammkuchen (German Tarte Flambée) with flour, sour cream and onion — Germany recipe

🇩🇪GermanyMedium

Flour and Confectionery Products

Flammkuchen (German Tarte Flambée)

Flammkuchen, tarte flambée in French, is a paper-thin flatbread of flour, water and oil, spread with soured cream and scattered with raw onion rings and cubes of smoked pork belly. It comes from Alsace, and Baden and the Palatinate on the German bank of the Rhine pour it at their September wine festivals with equal conviction that it belongs to them. There is no yeast in the dough, so it bakes into a cracker rather than a pizza base: ten to twelve minutes at 250°C on a sheet that has been heating along with the oven. The half hour the dough spends resting before it is rolled is the only slow part of the evening.

40 min610 kcal4 serves

Zwiebelkuchen (German Onion Tart) with onion, flour and sour cream — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Zwiebelkuchen (German Onion Tart)

Zwiebelkuchen is a savoury onion tart from the wine villages of southern Germany (Swabia, the Palatinate, Baden, Franconia), eaten through September and October with Federweisser, the cloudy young wine that is still fermenting in the glass. Underneath the topping is yeast dough rather than pastry, a thin bread base pressed into a sheet pan, which is how it is sold at the autumn wine festivals. On top goes well over a kilo of onions sweated until they collapse, bound with sour cream and eggs, seasoned with caraway and studded with smoked bacon. The dough needs about an hour to rise before any of that begins, so the timing below does not include it.

80 min350 kcal12 serves

Ingredients

Goes well with

Other ingredients that appear most often alongside bacon across the archive. Pick one to drill deeper.

onion carrot beef egg sour cream red wine mushroom tomato sauerkraut pork Dijon mustard dill pickles