Friday, September 18, 2015

A Little Breakfast Indulgence

I walk a fine line when it comes to the sweet/savory breakfast blend.

I'll never be one of those people that piles their eggs, bacon and pancakes onto the same plate and then covers everything with hot sauce and maple syrup. Bleh.

But a little bit of bacon crumbled into pancakes? Oh my.

Maple biscuits covered in sausage gravy? Yes.

Chocolate, maple AND bacon? Perfect.


This Maple Bacon Crack Bread is such a fabulous blend of gooey maple syrup and brown sugar, coupled with everyone's favorite salty breakfast meat. Add a few mini chocolate chips and a bit of red pepper flakes to cut through all the sugar and you've got the perfect balance of sweet and savory going on, my friend!

One note- I was a fool and didn't grease my aluminum foil. Ideally, parchment paper with about 1/2 a can of cooking spray (okay, maybe not that much) will keep the sticky syrup from gluing your bread to the pan!

Maple Bacon Crack Bread

  • 1/2 cup maple syrup
  • 1/2 cup brown sugar
  • 1 tube crescent roll dough
  • 1 pound bacon- slightly undercooked and chopped
  • 1/4 cup mini chocolate chips
  • Sprinkle of red pepper flakes
Line a large baking sheet with parchment paper and spray liberally with cooking spray. Preheat oven to 325.

Roll out crescent dough and place on baking sheet. Sprinkle on half of the brown sugar and maple syrup. Add bacon pieces, then top with remaining syrup/sugar. Sprinkle on chocolate chips and red pepper flakes (if desired). Bake for 25 minutes. Cool to room temperature.

**I'd really like to try this with a homemade shortbread crust instead of the crescent dough. If anyone wants to give it a go before I get around to it- let me know how it goes!


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