46 Bacon Recipes to Eat for Breakfast, Lunch and Dinner

This summer pasta is impeccably balanced, thanks to sweet peaches, funky cheese and salty bacon. Pass the sangria, please.

Buttery pie crust + cheesy egg custard + a dozen shatteringly crisp strips of bacon = a good morning indeed.

File it under The Easiest Party Appetizers of All Time. You’re only four ingredients away from this decadent crowd-pleaser, not counting all your handy breads, crackers and crudités for dipping.

A taste of autumn in every bite. Best part? The figs are caramelized in maple syrup and bacon grease.

Spoon it onto crackers, scoop it up with hunks of crusty bread or even use it as a spread on grilled cheese sandwiches.

Slicing the spud hasselback style and filling the slits with butter guarantees a drool-worthy final product. All that’s missing is a dollop of sour cream and a flourish of chives.

Meatloaf isn’t fancy, but it’s nostalgically delicious. Instead of being topped with a thick ketchup-based glaze, all those ingredients are mixed into the meat before it’s shaped and wrapped in bacon.

They pair just as beautifully with weeknight chicken breasts as they do a Thanksgiving turkey.

Give the classic sandwich an update with baked black pepper bacon, sliced avocado and soft flour tortillas. Feel free to slather some mayo on there too as a nod to the O.G.

OK, hear us out: You could have these sticky, salty delights with eggs and coffee…or you could use them as a garnish for a slice of pecan pie. The choice is yours.

Want to trick your kids into eating vegetables? This cheddar macaroni is discreetly loaded with tomatoes, onions and arugula.

This savory number will turn you into a fish lover. The tender cod is wrapped in bacon and seared, so all that salty deliciousness seeps right into the meat.

This soup gets a bad rap. But crumbled bacon, sherry vinegar, sourdough croutons and a whole can of pale lager will change that.

For when you get home after a long day and have no energy to cook. (Or for when you forgot about appetizers and your guests are arriving in 15.)

Introducing our favorite way to use up leftover sweet potatoes. If they’re already cooked, the sammy will only take you ten minutes tops to prepare.

With this recipe in your arsenal, there’s no reason you should ever leave the house without breakfast. Bake them on a Sunday and keep them in the fridge all week for a grab-and-go option.

It may seem time consuming, but it isn’t if you multitask. Simply pop the mushrooms in the oven to roast while you cook the polenta on the stove.

Runny yolks! Wilted greens! Craggy bacon! Doughy crust! Brunch (or pizza night) at your place has never looked so good.

Whether you use it as a nacho topper, burger fixing or Taco Tuesday dip, one thing’s for sure: Your guests will ask if you made a second batch.

Creamy, crunchy, refreshing, flavorful—what else can you want in a pasta salad? Make the whole recipe ahead besides the bacon and add it in right before serving, so it doesn’t turn soggy.

Don’t even try controlling your appetite around these toothpicked cuties. They’re drizzled with honey for an unexpected pop of sweetness.

One bite and they’ll replace cereal as your kids’ favorite breakfast. Drizzle them with syrup, spicy mayo or hot sauce (or heck, all three).

Feel free to spruce up this 20-minute gem with any leafy greens or veggies that you forgot about in the crisper drawer.

Cinnamon-kissed French toast beats a plain English muffin any day. Serve it with plenty of maple syrup for dipping.

Summer on a plate. Think tender bucatini, crumbled bacon and freshly shucked corn swimming in eggy Parmesan cream sauce.

The classic BLT is flawless as is, but believe it or not, a juicy fillet of lemon-pepper salmon makes it a million times better. Trust.

We *finally* nailed the perfect egg-to-bacon ratio. The trick is half-baking the bacon strips, using them to line a muffin tin, cracking an egg into each cup and baking it all to jiggly-yolk perfection.

If only they served these at bars instead of nuts. We’re betting they’d complement a crisp IPA or wheat ale just right.

Because summer doesn’t have dibs on pasta salad. Serve it with a soul-warming fall soup and roast chicken.

Your eyes don’t deceive you: These handhelds are toting whole hardboiled eggs. You’ll need a jumbo muffin pan to accommodate them.

All the vegetables and alliums are cooked in bacon grease for salty, savory flavor. Then, the scallops are seared in it for two minutes per side.

Mimosas, butter and a basket of these bad boys is the key to our heart. Good luck stopping after just one (OK, two).

The tomatoes are balsamic-roasted, lettuce is traded for escarole and there’s vinegar and crème fraiche in the mayo. The recipe calls for pancetta instead of bacon, but we wouldn’t blame you for including both.

Don’t sweat shredding your own spuds. The recipe calls for using frozen hash browns for maximum convenience. Drain them thoroughly to ensure that they crisp up in the oven.

Isn’t she lovely? This combo of pecans, berries, bacon, tomatoes and avocado is a million times more exciting than store-bought Caesar.

Isn’t it the worst when you accidentally fill up on your baked potato before even making a dent in your entrée? These itty-bitty loaded chips can help.

Fill up on pearl mozzarella, homemade guacamole and mini burger patties wrapped in crispy bacon without slipping out of ketosis.

Look up “comfort food” in the dictionary and you’ll find a photo of this warm, cozy dish. The soup is loaded with fresh thyme, Asiago cheese, fennel seeds and canned coconut milk.

Brushed with a sweet-and-salty soy-maple glaze, the shrimp will disappear in two minutes flat at your next dinner party.

Sure, you can use homemade (or frozen) waffles in place of bread here. But the recipe calls for a convenient, ingenious substitute: refrigerated canned biscuits.

If the farmers market has corn, load up on as many fresh ears as you can carry. If not, feel free to use frozen corn in the off season.

Consider it your famous barbecue steak’s soulmate. The tangy Dijon vinaigrette offers major zing to the salad, but you can toss in crumbled blue cheese for extra creaminess and earthy flavor.

Apply the sliced pepper jack cheese right after flipping the burger over, so it has plenty of heat and time to melt.

And the award for World’s Tastiest Compound Butter goes to…

The buttery maple glaze is nothing short of life-changing. Wash them down with a warm cinnamon latte.

Psst: If you think the ice cream tastes heavenly sandwiched between two graham crackers, wait until you taste it slathered on a Ritz cracker.