Take your entertaining and hosting to a new fun level with a bacon bar! Different flavors and recipes that revolve around Smithfield bacon is the only way to entertain like a boss!
Brunch Bacon Bar
It may be January and New Year’s Resolutions are keeping everyone running to the gym and downing smoothies, but I just cooked 4 pounds of bacon and I’m settling in for a grand brunch!
I’m laying out a Bacon Bar and eating like a Queen today!
Think you have entertaining in the bag? Or maybe you have run out of unique ideas for a party?
When you want to entertain like a rock star all you have to do is serve bacon! Bacon strips for snacking, bacon jam for biscuits, bacon salt for all sorts of other things.
I’m teaming up with Smithfield to show you a new way to feed your hungry guests and have them wanting to come back tomorrow.
Breakfast or Brunch is a tricky thing to serve for a crowd. Lots of different items to make both “breakfasty” and “lunchy” and if you are serving eggs, forget about it! Everyone likes theirs a different way and it is so hard to keep their “fresh from the pan” taste and texture.
The best thing to do in this situation is to serve breakfast and luch ingredients but in a way that keeps them looking and tasting fresh.
Everyone loves bacon and it certainly spans the realm of all meals, including dessert. For a spread worthy of all meals, I am taking a cue from Smithfield and celebrating with a Bacon Bar. Breakfast and Lunch foods but a bit of bacon. Ok, ok. More than a bit…
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I stuck with the Hometown Original because it is the most versatile. You can add some pepper to it to spice it up. Or you can go a totally different route and brush with caramel and sea salt for a sweet and salty treat.
Sweet and salty is perfect for topping ice cream or even fresh slices of melon! That will shock your brunchers for sure!
The bacon salt turned out so great that I wanted to sprinkle it on everything! I took a page from one of my old Southern Cookbooks and turned to Deviled Eggs.
Not your traditional Deviled Eggs but a much easier version. After hard-boiling them I simply sliced them in half, added a fresh tomato slice, and a sprinkle of Bacon Salt. Much easier than mixing and stuffing!
Ain’t nobody got time for that when we have a Bacon Bar spread to put on!
I did have time to make the Cherry jam, minus the cloves as I know my guests are big on that spice. The jam is the opitome of sticky smoky sweetness.
A few leaves of fresh thyme at the end brought out the flavor of the cherries amid the smoky bacon and sweet brown sugar. Making this a day ahead of time saved me some time in the morning as I was running around gathering plates and taste testing the meat.
And those biscuits don’t bake themselves…
I just had to show you how the bacon turned out. I mean, it is the reason for the bar! Baking it in the oven saved me from having to clean up grease splatters on my stove top. And my counters clear for getting all the other items sliced and plated.
Aside from my make-shift Deviled Eggs, Cherry Bacon Jam and Biscuits, I opted for BLT fixin’s. Fresh sliced tomatoes, fresh salad greens, and even some sliced cheese for the heathens, and you can have a BLT on a biscuit.
No need to make other breads and toasts, it is before noon still!
Look how delicious this BLT looks! The Thick Cut version of Smithfield works best for this in my opinion. If you are still feeling a little more “breakfasty” then you can add one of my “Deviled Eggs” and a slice of cheddar cheese for a Bacon, Egg, and Cheese Biscuit.
Wash it down with some orange juice or a Bloody Mary, stirred with bacon of course! A Bloody Mary fits in great with the Bacon Bar theme!
More Easy Party Foods
- Breakfast Cheese Ball
- Tomato Bacon Jam
- Sweet and Spicy Bacon Crackers
- Bloody Mary
- Cream Cheese Sausage Balls
- Deviled Egg Dip
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This is a sponsored post written by me on behalf of Smithfield.
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