20 Crispy Breakfast Recipes with Bacon and Cheese

Kickstart your morning with a sizzle and a smile! Our roundup of 20 Crispy Breakfast Recipes with Bacon and Cheese is your golden ticket to turning the first meal of the day into a celebration of crunch and flavor. Perfect for home cooks who adore a hearty start, these recipes promise to deliver comfort, convenience, and a whole lot of deliciousness. Ready to dive in? Let’s get cooking!

Bacon and Cheese Stuffed French Toast

Perfectly balancing indulgence with sophistication, this Bacon and Cheese Stuffed French Toast transforms the classic breakfast into a luxurious feast, marrying the smoky richness of bacon with the creamy melt of cheese, all encased in golden, custard-soaked bread.

Ingredients

• 4 slices of brioche bread, 1-inch thick
• 4 oz sharp cheddar cheese, thinly sliced
• 4 slices of applewood-smoked bacon, cooked until crisp and crumbled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 tsp freshly grated nutmeg
• 1 tbsp clarified butter
• 1 tbsp pure maple syrup, for serving

Instructions

1. Preheat a non-stick skillet over medium heat and add clarified butter, allowing it to melt evenly across the surface.
2. In a shallow dish, whisk together the lightly beaten eggs, whole milk, and freshly grated nutmeg until fully combined.
3. Carefully slice a pocket into the side of each brioche slice, ensuring not to cut through to the other side.
4. Stuff each pocket with equal amounts of thinly sliced sharp cheddar cheese and crumbled applewood-smoked bacon.
5. Dip each stuffed brioche slice into the egg mixture, allowing it to soak for 30 seconds per side to ensure thorough absorption.
6. Transfer the soaked brioche slices to the preheated skillet, cooking for 3-4 minutes on each side or until a deep golden brown crust forms.
7. Remove from the skillet and let rest for 1 minute before serving to allow the cheese to set slightly.

Keenly crafted, this dish offers a delightful contrast of textures, from the crispy exterior to the gooey, savory center. Drizzle with pure maple syrup for a sweet and salty harmony that elevates the dish to new heights.

Cheesy Bacon Breakfast Casserole

Breakfast becomes an occasion with this Cheesy Bacon Breakfast Casserole, a harmonious blend of crispy, smoky bacon and rich, melted cheese enveloped in a fluffy egg base. Perfect for leisurely weekend brunches or a make-ahead morning feast, this dish promises to delight with every bite.

Ingredients

• 6 slices thick-cut applewood-smoked bacon, diced
• 1 tablespoon unsalted butter
• 1 cup whole milk
• 6 pasture-raised eggs, lightly beaten
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Gruyère cheese, grated
• 2 green onions, thinly sliced
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with unsalted butter.
2. In a large skillet over medium heat, cook the diced bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain.
3. In a large mixing bowl, whisk together the whole milk, lightly beaten eggs, sea salt, and freshly ground black pepper until fully combined.
4. Stir in the crispy bacon, sharp cheddar cheese, Gruyère cheese, sliced green onions, and smoked paprika into the egg mixture.
5. Pour the mixture into the prepared baking dish and bake for 25 minutes, or until the edges are golden and the center is set.
6. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Absolutely indulgent, this casserole boasts a creamy interior with a slightly crisp top, offering a perfect contrast in textures. Serve it with a drizzle of hot sauce or a side of fresh avocado slices for an extra layer of flavor.

Bacon and Egg Breakfast Tacos

Glistening under the morning light, these Bacon and Egg Breakfast Tacos offer a harmonious blend of crisp, smoky bacon and velvety scrambled eggs, all nestled within a warm, soft tortilla. A drizzle of vibrant salsa verde adds a fresh, tangy contrast, making each bite a delightful start to the day.

Ingredients

• 4 slices of thick-cut applewood-smoked bacon, diced
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1 tbsp unsalted butter
• 4 small flour tortillas, warmed
• 1/4 cup salsa verde
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp fresh cilantro, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large skillet over medium heat, cook the diced bacon until crisp and golden, about 5 minutes. Transfer to a paper towel-lined plate to drain.
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
3. Melt the butter in the same skillet over low heat. Pour in the egg mixture and gently stir with a silicone spatula, folding the eggs as they begin to set, about 3 minutes for soft, creamy curds.
4. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
5. Divide the scrambled eggs among the tortillas, topping each with crispy bacon, grated cheddar, a drizzle of salsa verde, and a sprinkle of fresh cilantro.

The tacos present a delightful contrast of textures, from the crisp bacon to the soft, fluffy eggs, all brought together by the creamy cheese and bright salsa. For an extra touch of luxury, serve with a side of avocado slices dusted with flaky sea salt.

Loaded Bacon and Cheese Breakfast Potatoes

Few dishes can rival the comforting embrace of a well-crafted breakfast potato dish, especially when it’s loaded with crispy bacon and melted cheese, offering a perfect balance of textures and flavors to start your day.

Ingredients

• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 4 slices thick-cut bacon, chopped into 1/4-inch pieces
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup green onions, thinly sliced
• 2 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large skillet over medium heat, render the chopped bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tbsp of bacon fat in the skillet.
3. Add the clarified butter to the skillet with the reserved bacon fat, then sauté the diced potatoes, ensuring they’re in a single layer for even cooking. Cook for 10 minutes, stirring occasionally, until the edges begin to golden.
4. Sprinkle the smoked paprika, sea salt, and black pepper over the potatoes, stirring to coat evenly. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the potatoes are tender and crispy.
5. Remove the skillet from the oven and immediately top with the grated cheddar cheese and crispy bacon. Return to the oven for 2-3 minutes, just until the cheese is melted.
6. Garnish with sliced green onions before serving.

These loaded bacon and cheese breakfast potatoes boast a delightful contrast between the crispy exterior and fluffy interior of the potatoes, enriched by the smoky bacon and sharp cheddar. For an extra touch of indulgence, serve with a dollop of sour cream or a fried egg on top.

Bacon and Cheddar Breakfast Quesadilla

Yearning for a morning meal that marries convenience with gourmet flair? Our Bacon and Cheddar Breakfast Quesadilla transforms humble ingredients into a dish that’s both indulgent and effortlessly elegant, perfect for savoring those slow weekend mornings.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 1/2 cup sharp cheddar cheese, freshly grated
• 4 slices thick-cut applewood smoked bacon, cooked until crisp and crumbled
• 2 tbsp clarified butter
• 4 (8-inch) flour tortillas
• 1/4 cup scallions, thinly sliced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, combine the lightly beaten eggs, sea salt, and black pepper. Whisk until fully incorporated.
2. Heat 1 tbsp of clarified butter in a non-stick skillet over medium-low heat (300°F). Pour in the egg mixture, stirring gently with a silicone spatula to create soft curds. Cook for 2-3 minutes until just set, then remove from heat.
3. Lay two tortillas on a clean surface. Evenly distribute the scrambled eggs, crumbled bacon, grated cheddar, and scallions between them, leaving a 1/2-inch border. Top with the remaining tortillas.
4. Heat the remaining clarified butter in the skillet over medium heat (350°F). Carefully place one quesadilla in the skillet, cooking for 2-3 minutes per side until golden brown and the cheese is melted. Repeat with the second quesadilla.
5. Transfer the quesadillas to a cutting board. Let rest for 1 minute before slicing into wedges with a sharp knife.

Lusciously creamy with a satisfying crunch, this quesadilla offers a harmonious blend of smoky bacon and sharp cheddar. Serve with a dollop of crème fraîche and a sprinkle of chives for an extra touch of sophistication.

Bacon-Wrapped Breakfast Sausages

Unveiling a dish that marries the rustic charm of breakfast sausages with the indulgent crispiness of bacon, this recipe is a celebration of morning flavors. Perfect for those leisurely weekend brunches or a festive holiday breakfast, it promises to elevate your first meal of the day into something truly special.

Ingredients

• 8 high-quality breakfast sausages
• 8 slices of thick-cut, artisanal bacon
• 1 tablespoon of pure maple syrup
• 1/2 teaspoon of freshly ground black pepper
• 1/4 teaspoon of smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Wrap each breakfast sausage tightly with a slice of bacon, ensuring the ends overlap slightly and secure with a toothpick if necessary.
3. Arrange the bacon-wrapped sausages on the prepared baking sheet, spacing them evenly to allow for uniform cooking.
4. Brush each sausage lightly with pure maple syrup, using a pastry brush for even application.
5. Sprinkle the freshly ground black pepper and smoked paprika over the sausages for a subtle heat and smokiness.
6. Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and golden brown, flipping halfway through to ensure even crispiness.
7. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld beautifully.

With each bite, the contrast between the juicy sausage and the crispy bacon creates a symphony of textures, while the maple syrup adds a hint of sweetness that balances the smokiness. Serve these on a platter with a side of artisan mustard or atop a fluffy biscuit for an unforgettable breakfast experience.

Bacon and Cheese Scrambled Eggs

Combining the rustic charm of farm-fresh ingredients with the sophistication of classic technique, this dish elevates the humble scrambled eggs to a culinary delight. Crisp, smoky bacon and rich, melty cheese intertwine with fluffy, golden eggs for a breakfast that feels indulgent yet effortlessly approachable.

Ingredients

• 4 slices of artisanal smoked bacon, diced
• 6 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1/2 cup sharp cheddar cheese, finely grated
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp chives, finely chopped for garnish

Instructions

1. In a 10-inch non-stick skillet over medium heat, render the diced bacon until crisp and golden, about 5 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tbsp of bacon fat in the skillet.
2. Reduce heat to low and add clarified butter to the skillet, swirling to coat the bottom evenly.
3. In a mixing bowl, whisk together the lightly beaten eggs, heavy cream, sea salt, and black pepper until fully combined.
4. Pour the egg mixture into the skillet. Using a silicone spatula, gently stir the eggs in a slow, circular motion, allowing large, soft curds to form, about 3-4 minutes.
5. When the eggs are nearly set but still slightly runny, sprinkle the grated cheddar cheese and reserved bacon pieces evenly over the top. Fold gently to incorporate, allowing the cheese to melt seamlessly into the eggs.
6. Remove from heat when the eggs are softly set and the cheese is fully melted, about 1 minute more.
7. Garnish with finely chopped chives before serving.

Ample in flavor and luxuriously creamy in texture, these scrambled eggs are a testament to the beauty of simplicity. Serve atop a toasted slice of sourdough or alongside a crisp, green salad for a meal that balances richness with freshness.

Bacon and Avocado Breakfast Sandwich

Amidst the hustle of morning routines, the Bacon and Avocado Breakfast Sandwich emerges as a harmonious blend of crisp, savory, and creamy textures, offering a luxurious start to any day.

Ingredients

• 2 slices of artisanal sourdough bread, toasted
• 4 strips of thick-cut, applewood-smoked bacon
• 1 ripe Hass avocado, thinly sliced
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/4 cup arugula
• 1 tbsp mayonnaise
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste

Instructions

1. Heat a skillet over medium heat and cook the bacon strips until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
2. In the same skillet, melt the clarified butter over medium-low heat. Add the lightly beaten eggs, stirring gently with a silicone spatula until softly scrambled, about 3 minutes. Season with salt and pepper.
3. Toast the sourdough bread slices until golden brown, about 2 minutes per side.
4. Spread mayonnaise on one side of each toast slice. Layer the arugula, scrambled eggs, bacon strips, and avocado slices on one slice. Sprinkle with smoked paprika.
5. Top with the second toast slice, mayo side down, and press gently to adhere.
6. Cut the sandwich diagonally and serve immediately.

Zesty and vibrant, this sandwich boasts a delightful contrast between the creamy avocado and the crispy bacon, while the smoked paprika adds a subtle warmth. For an extra touch of elegance, serve with a side of heirloom tomato salad.

Bacon and Cheese Breakfast Burritos

Whisking together the comfort of a hearty breakfast with the convenience of a handheld meal, these Bacon and Cheese Breakfast Burritos are a symphony of flavors wrapped in a warm tortilla. Perfect for those mornings when time is of the essence but the palate demands something extraordinary.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 6 strips of thick-cut applewood-smoked bacon, diced
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup whole milk
• 1 tbsp clarified butter
• 4 10-inch flour tortillas
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. In a medium bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, sea salt, and freshly ground black pepper until fully combined.
2. Heat a large non-stick skillet over medium heat and add the diced applewood-smoked bacon. Cook until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate to drain.
3. In the same skillet, melt the clarified butter over medium heat. Pour in the egg mixture and cook, stirring gently with a silicone spatula, until softly set, about 3-4 minutes.
4. Remove the skillet from heat and fold in the crispy bacon and freshly grated sharp cheddar cheese until evenly distributed.
5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
6. Divide the egg mixture evenly among the tortillas, placing it slightly off-center. Sprinkle with fresh chives, then fold the sides of the tortilla over the filling and roll tightly to enclose.
7. Return the burritos to the skillet, seam side down, and cook over medium heat for 1-2 minutes on each side until golden brown and crisp.

Melt-in-your-mouth eggs, crispy bacon, and gooey cheese come together in these burritos, offering a delightful contrast of textures. Serve them with a side of fresh avocado slices or a drizzle of hot sauce for an extra kick.

Bacon and Spinach Breakfast Strata

Just as the morning sun casts its golden glow, our Bacon and Spinach Breakfast Strata emerges from the oven, a harmonious blend of savory and wholesome flavors, perfect for a leisurely weekend brunch or a special occasion breakfast.

Ingredients

• 6 slices thick-cut applewood-smoked bacon, diced
• 1 cup fresh spinach, tightly packed and roughly chopped
• 4 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 1 loaf day-old brioche, cut into 1-inch cubes
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Gruyère cheese, grated
• 1 tbsp Dijon mustard
• 1/2 tsp freshly ground nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with unsalted butter.
2. In a large skillet over medium heat, cook the diced bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tbsp of the bacon fat in the skillet.
3. Sauté the chopped spinach in the reserved bacon fat just until wilted, about 2 minutes. Remove from heat and set aside.
4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, nutmeg, salt, and pepper until fully combined.
5. Layer half of the brioche cubes in the prepared baking dish, followed by half of the bacon, spinach, and cheeses. Repeat the layers with the remaining ingredients.
6. Pour the egg mixture evenly over the strata, pressing down lightly to ensure all bread is soaked. Let stand for 10 minutes to allow the bread to absorb the liquid.
7. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
8. Let the strata rest for 5 minutes before serving to allow the layers to set further.

Melt-in-your-mouth layers of creamy custard-soaked brioche, punctuated by the smoky crunch of bacon and the earthy freshness of spinach, make this strata a standout. Serve with a drizzle of maple syrup for a sweet contrast or a side of roasted tomatoes for added brightness.

Bacon and Hash Brown Breakfast Skillet

On a crisp morning, nothing satisfies quite like a hearty Bacon and Hash Brown Breakfast Skillet, a dish that marries the smoky richness of bacon with the golden crispness of hash browns, all brought together with the velvety touch of eggs. This skillet is a testament to the beauty of simple ingredients transformed into a luxurious breakfast experience.

Ingredients

• 4 slices thick-cut applewood-smoked bacon, diced
• 2 cups frozen shredded hash browns, thawed
• 1/4 cup clarified butter
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chives, finely chopped

Instructions

1. Preheat a 10-inch cast-iron skillet over medium heat for 2 minutes.
2. Add diced bacon to the skillet, cooking until crispy, about 5 minutes. Remove bacon with a slotted spoon, leaving the drippings in the skillet.
3. Increase heat to medium-high, add clarified butter to the skillet, and swirl to coat.
4. Spread thawed hash browns evenly in the skillet, pressing down with a spatula. Cook undisturbed for 5 minutes to achieve a golden crust.
5. Flip hash browns in sections, cooking for an additional 5 minutes until uniformly crispy.
6. Reduce heat to medium-low, pour beaten eggs mixed with heavy cream, sea salt, and black pepper over the hash browns.
7. Scatter cooked bacon and chives over the eggs, cover with a lid, and cook for 3 minutes, or until eggs are just set.
8. Remove from heat and let stand for 2 minutes before serving.

Rich in texture and flavor, this skillet offers a delightful contrast between the crispy hash browns and the creamy eggs. For an extra touch of elegance, serve directly in the skillet with a side of artisan toast and a sprinkle of microgreens.

Bacon and Cheese Breakfast Muffins

On a crisp morning, nothing heralds the start of a day quite like the savory aroma of Bacon and Cheese Breakfast Muffins wafting through the kitchen. These muffins, a harmonious blend of smoky bacon and melted cheese encased in a tender, golden crust, offer a delightful twist on the first meal of the day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup sharp cheddar cheese, grated
• 6 slices thick-cut bacon, cooked until crisp and crumbled

Instructions

1. Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin with butter or line with parchment liners.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, and black pepper until well combined.
3. In a separate bowl, combine the whole milk, lightly beaten egg, and melted butter, whisking until the mixture is homogenous.
4. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined; avoid overmixing to ensure tender muffins.
5. Fold in the grated sharp cheddar cheese and crumbled bacon until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow for rising.
7. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool slightly further.

Rich in flavor with a perfect balance of smokiness from the bacon and sharpness from the cheddar, these muffins boast a moist interior and a slightly crisp exterior. Serve them warm, perhaps with a dollop of sour cream or a drizzle of maple syrup for an unexpected yet delightful contrast.

Bacon and Egg Breakfast Pizza

Lusciously combining the hearty comfort of breakfast with the irresistible allure of pizza, this Bacon and Egg Breakfast Pizza is a masterpiece of morning indulgence. Perfectly crisp crust cradles a symphony of flavors, from the smoky richness of bacon to the creamy decadence of eggs, making every bite a celebration of the first meal of the day.

Ingredients

• 1 pre-made pizza dough, rolled out to 12-inch diameter
• 1/2 cup whole milk ricotta cheese
• 1/4 cup grated Parmesan cheese
• 4 slices thick-cut bacon, cooked until crisp and crumbled
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup shredded mozzarella cheese
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. Brush the rolled-out pizza dough with extra virgin olive oil, ensuring even coverage to prevent sogginess.
3. Spread the ricotta cheese over the dough, leaving a 1-inch border for the crust. Sprinkle with Parmesan cheese.
4. Evenly distribute the crumbled bacon over the ricotta layer, then pour the lightly beaten eggs over the top.
5. Season with sea salt and freshly ground black pepper, then sprinkle the shredded mozzarella cheese over the eggs.
6. Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the eggs are just set.
7. Remove from the oven and let rest for 2 minutes before garnishing with fresh chives.
8. Slice and serve immediately, ensuring each piece showcases the perfect balance of crispy crust, creamy ricotta, and runny egg yolk.

Just as the sun rises to greet the day, this breakfast pizza awakens the senses with its harmonious blend of textures and flavors. The crispness of the crust contrasts beautifully with the soft, yielding eggs, while the bacon adds a smoky depth that lingers delightfully on the palate. For an extra touch of elegance, serve with a side of arugula lightly dressed in lemon vinaigrette to cut through the richness.

Bacon and Cheese Omelette

Elevating the humble omelette to new heights, this Bacon and Cheese Omelette combines the smoky richness of artisanal bacon with the creamy melt of aged cheddar, all enveloped in a silky, golden embrace of eggs. Perfect for a leisurely weekend brunch or a sophisticated breakfast in bed, it’s a dish that promises to delight the senses with every forkful.

Ingredients

• 3 pasture-raised eggs, lightly beaten
• 2 slices artisanal bacon, diced
• 1/4 cup aged cheddar cheese, grated
• 1 tbsp clarified butter
• 1 tbsp fresh chives, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. In a 10-inch non-stick skillet over medium heat, render the diced bacon until crispy, about 3-4 minutes. Transfer to a paper towel-lined plate to drain.
2. Wipe the skillet clean and return to medium heat. Add the clarified butter, swirling to coat the pan evenly.
3. Pour the lightly beaten eggs into the skillet, tilting to spread evenly. Let cook undisturbed for 20 seconds.
4. Using a silicone spatula, gently push the cooked edges toward the center, allowing the uncooked eggs to flow to the edges. Repeat until the eggs are mostly set but still slightly runny on top, about 1-2 minutes.
5. Sprinkle the grated aged cheddar and crispy bacon evenly over one half of the omelette. Fold the other half over the filling with the spatula.
6. Slide the omelette onto a warm plate, garnish with fresh chives, and season with salt and freshly ground black pepper to taste.

Lusciously creamy with a perfect balance of smoky and sharp flavors, this omelette is a testament to the beauty of simplicity. Serve it alongside a crisp green salad or atop a toasted slice of sourdough for a meal that’s as satisfying as it is elegant.

Bacon and Tomato Breakfast Grilled Cheese

Venture into a morning where the classic grilled cheese meets the hearty flavors of breakfast, creating a dish that’s both comforting and sophisticated. This Bacon and Tomato Breakfast Grilled Cheese combines crispy, smoky bacon with juicy, ripe tomatoes and melty cheese, all encased in golden, buttery bread for a start to the day that feels indulgent yet utterly satisfying.

Ingredients

• 4 slices of artisanal sourdough bread, 1/2 inch thick
• 4 tablespoons unsalted European-style butter, softened
• 6 ounces aged sharp cheddar cheese, thinly sliced
• 4 slices of applewood-smoked bacon, cooked to a crisp
• 1 large heirloom tomato, sliced 1/4 inch thick
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat a cast-iron skillet over medium heat until it reaches 325°F, ensuring even cooking.
2. Spread 1 tablespoon of softened unsalted European-style butter evenly on one side of each slice of artisanal sourdough bread.
3. Place two slices of bread, buttered side down, in the skillet. Layer each with 3 ounces of aged sharp cheddar cheese, 2 slices of applewood-smoked bacon, and 2 slices of heirloom tomato. Sprinkle with freshly ground black pepper.
4. Top with the remaining slices of bread, buttered side up, pressing gently to adhere.
5. Cook for 3-4 minutes on each side or until the bread is golden brown and the cheese has melted, adjusting the heat as necessary to prevent burning.
6. Remove from the skillet and let rest for 1 minute before slicing to allow the cheese to set slightly.

Yield a sandwich with a crisp exterior that gives way to a gooey, cheese-filled center, punctuated by the smoky bacon and fresh tomato. For an extra touch of elegance, serve with a side of lightly dressed arugula or a drizzle of balsamic reduction.

Bacon and Cheese Breakfast Sliders

Lusciously layered with crisp bacon and melted cheese, these breakfast sliders are a harmonious blend of savory flavors and soft, pillowy textures, perfect for a leisurely weekend brunch or a quick, satisfying morning bite.

Ingredients

• 12 slider buns, split horizontally
• 8 slices thick-cut bacon, cooked until crisp
• 6 large pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp unsalted butter
• 1 cup sharp cheddar cheese, grated
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish with unsalted butter.
2. In a medium bowl, whisk together the pasture-raised eggs, whole milk, sea salt, and freshly ground black pepper until fully combined.
3. Heat a non-stick skillet over medium heat, add the unsalted butter, and pour in the egg mixture. Cook, stirring gently, until the eggs are softly set, about 3 minutes. Tip: Remove the eggs from the heat just before they’re fully cooked to avoid overcooking in the oven.
4. Layer the bottom halves of the slider buns in the prepared baking dish. Top evenly with the scrambled eggs, crisp bacon slices, and grated sharp cheddar cheese.
5. Place the top halves of the slider buns over the cheese and cover the dish tightly with aluminum foil.
6. Bake in the preheated oven for 10 minutes, then remove the foil and bake for an additional 5 minutes, or until the cheese is melted and the buns are golden. Tip: For a crispier top, broil for the last 1-2 minutes, watching closely to prevent burning.
7. Let the sliders rest for 2 minutes before serving to allow the cheese to set slightly. Tip: Use a sharp serrated knife to cut the sliders for clean edges.

These sliders emerge from the oven with a delightful contrast of textures: the buns are lightly toasted, the eggs remain fluffy, and the bacon adds a satisfying crunch. Serve them with a side of spicy aioli or a fresh fruit salad for a complete meal that’s as visually appealing as it is delicious.

Bacon and Mushroom Breakfast Quiche

Flawlessly blending the earthy richness of mushrooms with the smoky depth of bacon, this breakfast quiche is a harmonious celebration of flavors, encased in a buttery, flaky crust that promises to elevate your morning ritual.

Ingredients

• 1 9-inch pie crust, chilled
• 6 slices thick-cut bacon, diced
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup Gruyère cheese, grated
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie dish, pressing it gently against the sides and bottom. Trim any excess dough from the edges with a sharp knife.
2. In a skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of the bacon fat in the skillet.
3. In the same skillet with the reserved bacon fat, add the clarified butter and sauté the sliced cremini mushrooms until golden brown, about 4 minutes. Season with sea salt and freshly ground black pepper.
4. In a mixing bowl, whisk together the lightly beaten eggs and heavy cream until well combined. Stir in the grated Gruyère cheese, crispy bacon, and sautéed mushrooms.
5. Pour the egg mixture into the prepared pie crust, ensuring an even distribution of ingredients. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.
6. Let the quiche cool for 10 minutes before slicing. This resting period allows the custard to set perfectly, ensuring clean slices.

Lusciously creamy with a satisfying crunch from the bacon and a subtle earthiness from the mushrooms, this quiche is a testament to the beauty of simple ingredients coming together. Serve it warm with a side of arugula salad dressed in a light vinaigrette to complement its richness.

Bacon and Cheese Breakfast Biscuits

Nothing heralds the arrival of a leisurely weekend morning quite like the aroma of freshly baked Bacon and Cheese Breakfast Biscuits wafting through the kitchen. These golden, flaky delights, studded with crisp bacon and melted cheese, offer a harmonious blend of savory flavors and buttery textures, making them an irresistible start to any day.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup whole milk, chilled
• 1/2 cup sharp cheddar cheese, finely grated
• 1/2 cup cooked bacon, crumbled into small pieces
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. Add the chilled, cubed unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
4. Gently fold in the whole milk with a spatula until just combined, being careful not to overmix to ensure tender biscuits.
5. Add the finely grated sharp cheddar cheese and crumbled cooked bacon to the dough, folding gently to distribute evenly throughout.
6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Using a 2-inch round cutter, stamp out biscuits and place them on the prepared baking sheet.
7. Brush the tops of the biscuits with the lightly beaten pasture-raised egg for a golden finish.
8. Bake in the preheated oven for 12-15 minutes, or until the biscuits are puffed and golden brown on top.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Zesty and rich, these Bacon and Cheese Breakfast Biscuits boast a flaky exterior that gives way to a soft, cheesy interior, punctuated by the smoky crunch of bacon. Serve them warm with a drizzle of honey for a sweet and savory contrast, or alongside a poached egg for a more substantial breakfast.

Bacon and Sweet Potato Breakfast Hash

Brimming with rustic charm and a symphony of flavors, this Bacon and Sweet Potato Breakfast Hash is a morning masterpiece that combines the smoky richness of bacon with the natural sweetness of potatoes, all brought together with a hint of aromatic herbs.

Ingredients

• 4 slices thick-cut applewood-smoked bacon, diced
• 2 medium sweet potatoes, peeled and cubed into 1/2-inch pieces
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 4 pasture-raised eggs, lightly beaten
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Sea salt and freshly ground black pepper, to season

Instructions

1. In a large cast-iron skillet over medium heat, render the diced bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving the fat in the skillet.
2. Add the clarified butter to the bacon fat in the skillet. Increase the heat to medium-high and add the sweet potatoes. Cook, stirring occasionally, until the potatoes are golden and tender, about 10 minutes.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3 minutes.
4. Return the crispy bacon to the skillet, along with the fresh thyme leaves and smoked paprika. Season with sea salt and freshly ground black pepper, tossing to combine.
5. Create four wells in the hash mixture and pour the lightly beaten eggs into each well. Cover the skillet and cook until the eggs are set to your desired doneness, about 4 minutes for runny yolks.

Every bite of this hash offers a delightful contrast between the crispy bacon and tender sweet potatoes, with the eggs adding a creamy richness. Serve it straight from the skillet for a family-style breakfast, or top with a sprinkle of fresh herbs for an extra touch of elegance.

Bacon and Cheese Breakfast Waffles

Zesty mornings call for a breakfast that marries convenience with indulgence, and these Bacon and Cheese Breakfast Waffles answer the call with their golden crispness and savory depth. A harmonious blend of smoky bacon and melted cheese encased in a fluffy waffle, this dish is a testament to the art of breakfast.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tbsp granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 1/4 cups whole milk
• 1 cup sharp cheddar cheese, grated
• 6 slices thick-cut bacon, cooked until crisp and crumbled
• 1 tbsp clarified butter, for greasing the waffle iron

Instructions

1. Preheat your waffle iron to 375°F, ensuring it reaches the optimal temperature for a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, kosher salt, and granulated sugar to create a uniform dry mixture.
3. In a separate bowl, combine the lightly beaten eggs, melted butter, and whole milk, whisking until fully incorporated.
4. Gently fold the wet ingredients into the dry mixture, being careful not to overmix, to maintain the waffles’ light texture.
5. Stir in the grated sharp cheddar cheese and crumbled bacon, distributing evenly throughout the batter.
6. Lightly brush the preheated waffle iron with clarified butter to prevent sticking and ensure an even golden color.
7. Pour 1/2 cup of batter onto the center of the waffle iron, spreading slightly with a spatula for even coverage.
8. Close the lid and cook for 4-5 minutes, or until the waffle is golden brown and releases easily from the iron.
9. Repeat with the remaining batter, keeping cooked waffles warm in a 200°F oven until ready to serve.

Delight in the contrast of textures, from the waffle’s crisp edges to its tender, cheese-laden interior. Serve with a drizzle of maple syrup for a sweet and savory balance, or top with a fried egg for an extra layer of richness.

Summary

Great choices await in our roundup of 20 Crispy Breakfast Recipes with Bacon and Cheese! Whether you’re craving something savory or sweet, there’s a dish here to start your day right. We’d love to hear which recipe becomes your morning favorite—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest for fellow foodies to discover!