Rachel's Table

I’m Dreaming of a Bacon Christmas

I can just hear Bing Crosby singing THESE words to one of my favorite Christmas songs…

I’m dreaming of a bacon Christmas

With every shopping trip I take

Where the pork is double smoked

And everyone knows

Thick cut is no joke

Local. Amish. Bacon.

Local. Amish. Bacon.

I’m dreaming of a bacon Christmas

With every breakfast menu I plan

Where the bacon fat glistens

And everyone listens

To hear that sizzle in the pan

Do you hear what I hear?

Do you hear what I hear?

I’m dreaming of a bacon Christmas

Just like the ornaments Jules creates

Where the bacon makes me smile

And I pause for a while

To relish every bite I take

BBFFs (Bacon Best Friends Forever)

BBFFs (Bacon Best Friends Forever)

I’m dreaming of a bacon Christmas

Where fat renders beautifully

The meat is crispy AND chewy

And may all your Christmases…

May all your Christmases be BACON-Y!!

Do you see what I see?

Do you see what I see?

Bacon and White Cheddar Frittata

8 slices bacon

2 tablespoons olive oil (or bacon grease!)

1 onion, diced

8 eggs

Splash of half and half (or milk)

1 cup grated sharp white cheddar cheese

Kosher salt

Freshly ground black pepper

Make the bacon:

I always cook bacon in the oven. It’s less messy and if I watch it carefully, cooks perfectly.

Put the oven on broil. Place strips of bacon on a baking sheet and broil for about five minutes. Turn each strip over. Broil for five more minutes or until bacon is crisp but still chewy (just the way I like it). Drain on paper towels and cool. Once cool, crumble or cut the bacon into bite-sized pieces.

Make the frittata:

Preheat oven to 400 degrees F. Heat the oil (or bacon fat from the cooked bacon, which is what I did) in a nonstick oven-proof skillet on medium high heat. Add the onion and cook until soft and translucent.

Meanwhile, beat the eggs and half and half together. Add a pinch of kosher salt and some black pepper (or more depending on your taste). When the onions are translucent, turn the heat to medium low. Add the eggs to the pan and cook until the sides begin to set (about 4 minutes). Don’t mess with it! Just allow it to cook slowly. Once the sides begin to set, sprinkle the cheese and bacon on top. Put the whole skillet in the oven for 15-20 minutes or until the frittata puffs up and the eggs are firm.

Run a rubber spatula around the pan and carefully turn onto a plate. Or be like me and just cut a wedge right from the pan. Serves 6.

Bacon Frittata with a Side of Bacon.

Bacon Frittata with a Side of Bacon.

No tree should be without a hand crafted bacon ornament. Thanks, Jules, for the best Christmas gift ever!

No tree should be without a hand crafted bacon ornament. Thanks, Jules, for the best Christmas gift ever!

Merry BACON Christmas to each and every one of you! I pray you are surrounded by light and hope and people you love!


  1. Oh, Rache. My heart stopped at that picture of the BBFFs. That’s the most beautiful thing I’ve ever seen. It’s practically Christmas Miracle-Level beautiful.

    This is so awesome. And Peppermeister cooks bacon the same way! Wait. I just realized something important. We need to incorporate bacon into our next get-together. How has that not come up?

    Thanks so much for the shout-out – this was the perfect way to kick off the festivities. Merry Christmas, Rache!!

    • How about I bring some local Amish bacon with me on our hang-out? And Peppermeister! can cook it. 🙂 Then you and I can eat it while making bacon crafts and sipping on champagne with no orange juice.

      And yes, that’s probably the best photo I’ve ever taken. The cuteness factor plus the delicious factor makes for a Christmas miracle.

      May your Christmas be filled with love (of Bacon)!!

  2. Nothing like sounds of sizzling bacon to get me in the holiday mood. It’s on our menu tomorrow morning, along with some french toast made by yours truly (let’s hope I don’t burn anything). I never knew you could cook bacon in the oven until my younger brother did it while visiting me last year. I was in awe, yelling at him, “What are you DOING?! Bacon?? in the OVEN???” My mind was blown. Merry Bacon Christmas to you and yours, Rachel!

    • I’m making French toast too. Egg nog French toast (which just means I’m putting cinnamon and nutmeg in with the egg mixture).

      And the oven is the only way to cook bacon–I hate grease splatters!!

      Enjoy your Christmas (and the bacon)!!!

  3. I make a frittata very similar to this, with a few Paleo changes:
    Use coconut oil instead of olive oil.
    Use coconut cream instead of half-‘n-half and cheddar.
    And add some red veggies for the extra flavor and color (think red pepper and sun-dried tomatoes)!
    Thanks for the excellent bacon re-written lyrics; they’re perfect!!

  4. A local restaurant recently posted a picture on Facebook of bacon sizzling on a griddle with the caption “Bacon: the gateway meat.” I only eat meat that has been ethically (and usually locally) farmed, but I have made the occasional exception for bacon because I just can’t resist!

  5. I don’t know what looks more delicious, the real bacon or Jules’ bacon ornament. And I am so trying that frittata for breakfast tomorrow. I just so happen to have some bacon on hand, and will improvise with some of the other ingredients.

    My very own bacon ornament is currently gracing the tree in my living room in a place of honor. Does that make us . . . bacon buddies? I’m sorry, I knew how dorky that sounded as soon as I wrote it. I’m not proud of myself, if you’re wondering.

  6. I don’t eat pork and turkey bacon is just not the same. That all too important sizzle is just not there. This post would make me sad for being baconless around the holidays if not for Jules’ adorable bacon ornament hanging on my tree right now.

    I may have to break out the turkey bacon for that frittata — yummers!

    Hope you had a great Christmas, Rachel!

    • Oh dear. I didn’t know this about you and pork, Nnng. Now I feel like the bacon buddy is just kind of rubbing it in your face.

      This is one of those comments that you realize, halfway through, might sound really dirty, but then decide you’re still going to post it.

    • I’m sure it would be just as good with turkey bacon, Angie!

      (I’m lying.)

      I’ve never seen a more adorable ornament, really. That little bacon face surpassed the beauty of my New Kids on the Block ornament, circa 1988.

      Hope your Christmas was fantastic and your New Year even better!

  7. I have a friend who Adores, and yes that is with a capital Adores, BACON! So I came up with a maple-bacon cupcake….but for today’s tomato soup, I made parmesan cheese, tomato and bacon biscuits….major flavor!!!

    • I just found a recipe for chocolate chip bacon cookies! I’m excited to make them. I make something similar to your biscuits with corn bread–cheddar, jalapeno and bacon. Bacon makes me happy.

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