Best 10 Quick Brussels And Bacon Recipes

BRUSSELS SPROUTS AND BACON RECIPE

Steps:

• Fry the bacon in a skillet over medium-high heat until crispy.
• Take the bacon out of the pan (set aside until needed) and leave the grease in there.
• Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.
• Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch.
• Season with salt & pepper if needed. Serve immediately.

QUICK BRUSSELS AND BACON

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
• Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.

QUICK SHREDDED BRUSSELS SPROUTS WITH BACON

Steps:

• Gather the ingredients.
• Rinse the sprouts and drain thoroughly. Cut off discolored stem ends and remove and discard any loose and damaged leaves. Cut the sprouts in half; lay cut-side down, then thinly slice the halves until all are shredded. Set aside.
• Arrange the bacon in a large skillet or sauté pan and place the pan over medium heat. Fry the bacon until it is browned and crisp. Remove the bacon to paper towels to drain; crumble and set aside. Leave about 2 tablespoons of drippings in the skillet and discard any remaining drippings.
• Add the minced garlic and onion to the skillet and cook, stirring, until the onion is softened, about 2 to 3 minutes. Add the shredded sprouts to the skillet and continue cooking, stirring, until tender, or about 4 to 6 minutes.
• Add the lemon juice and salt and pepper, to taste. Cook, stirring, for 1 minute longer. Toss with the bacon and serve hot.

BRUSSELS SPROUTS WITH BACON

Steps:

• Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

BRUSSELS SPROUTS WITH BACON AND BALSAMIC

Steps:

• Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
• Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.

SIMPLE & QUICK ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Pre-heat oven to 400 F.
• In a casserole dish, lay out 5-6 pieces of raw bacon.
• Place casserole dish in the oven, and bake bacon on one side for approximately 10 minutes.
• While the baking is cooking, prepare veggies - slice onion into rings, and cut Brussels sprouts in half, removing stems.
• Flip bacon so that the underside is facing up, and bake for another 10 minutes or until it's starting to look cooked (it will continue to cook after it comes out). Do not drain the bacon grease.
• Remove dish from oven, setting aside bacon for later.
• In casserole dish, combine onions, Brussels sprouts, bacon grease, olive oil (may not be necessary if your bacon is very greasy - use your judgement), and salt and pepper.
• Bake for approximately 30 minutes, stirring occasionally.
• Combine vinaigrette ingredients in a small jar (a one-cup mason jar works perfectly), shake to combine, and set aside.
• When Brussels sprouts are well-roasted, remove casserole dish from oven, and crumble pieces of bacon oven the dish.
• Wait for mixture to cool slightly, then shake vinaigrette again to combine, and pour over the dish, stirring to coat.
• Serve and enjoy!

BACON AND BRUSSELS MINI CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin generously with nonstick spray.
• Add the crackers to a food processor and pulse until broken down into fine crumbs. Add ½ cup (120 G) Campbell's® Cream of Mushroom Soup and pulse until combined. The texture should be similar to wet sand. Add 1 more teaspoon soup if the mixture is too dry and isn't sticking together.
• Spoon the cracker mixture evenly into the prepared muffin cups, about 2 tablespoons each. Using your fingers, press the mixture evenly against the bottom and a bit more than halfway up the sides, being careful not to leave any holes or make the crust cups too thin.
• Bake the cracker cups for 10 minutes, until starting to puff up. Remove from the oven and set aside.
• Heat the olive oil in a large pan over medium heat. Add the shallot and garlic, and sauté for 3 minutes, or until they are fragrant and softened. Stir in the Brussels sprouts, cover the pan, and cook for 4 minutes. Uncover and cook for 4 minutes more, stirring occasionally, until the Brussels sprouts are crisply tender and starting to brown. Remove the pan from the heat and transfer the sprouts to a large bowl.
• To the bowl, add the remaining Campbell's® Cream of Mushroom Soup, the paprika, salt, pepper, bacon, shredded cheese, and thyme. Mix until well combined.
• Divide the Brussels sprout mixture between the cracker cups, about 2 heaping tablespoons per cup.
• Return the muffin tin to the oven and bake for 20 minutes, or until the cheese is melted and the filling is starting brown. Let the cups rest in the pan for 10 minutes, then carefully remove.
• Serve warm.
• Enjoy!

QUICK BRUSSELS AND BACON

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
• Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.

BALSAMIC BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. , Meanwhile, in a small skillet or saucepan, heat the extra virgin olive oil over low heat. Add pine nuts; cook until fragrant and nuts start to brown, 3-4 minutes. Remove from heat; mix in oregano. Transfer Brussels sprouts to a serving bowl; add pine nut mixture and toss to coat. Drizzle with balsamic glaze and sprinkle with Parmesan; serve warm.