(Culinary.net) ’Tis the season for comfort foods, and this recipe with crumbled bacon and cubed potatoes smothered in melted cheddar cheese is sure to satisfy.

Find more meal ideas at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Baked Potato Casserole

• 5          pounds red potatoes, cubed
• 1          pound bacon, cooked and crumbled
• 1          pound cheddar cheese, cubed
• 16        ounces shredded cheddar cheese
• 1          yellow onion, chopped
• 1          cup mayonnaise
• 8          ounces sour cream
• 1          tablespoon minced chives
• 1          teaspoon salt
• 1/2       teaspoon pepper

1. Heat oven to 325° F.
2. In large bowl, combine potatoes and bacon.
3. In separate large bowl, combine cheese, onion, mayonnaise, sour cream, chives, salt and pepper. Add to potato and bacon mixture until combined.
4. Pour into 9-by-13-inch baking dish. Bake 50-60 minutes until browned and bubbly.

(Family Features) After juggling work, school, extracurricular activities, homework and preparing dinner, getting back into a weeknight routine may feel impossible.

With Smithfield Marinated Fresh Pork in your fridge, you can cut down on meal prep and add quality time back into your day. Perfectly seasoned with ingredients like Applewood Smoked Bacon and Steakhouse seasonings,  just saute or roast and you can have a delicious meal ready in 30 minutes or less any night of the week.

Consider these quick, flavor-filled recipes for Smoked Bacon Pork Alfredo and Arugula Salad with Steakhouse Pork Tenderloin that everyone will enjoy.

Find more time-saving meal ideas at SmithfieldRealFlavorRealFast.com.

Smoked Bacon Pork Alfredo

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 6-8

• 1          Smithfield Applewood Smoked Bacon Topped Pork Loin Filet
• 3          tablespoons olive oil, divided
• 1          pound dry penne pasta
• 1          package (8 ounces) sliced fresh mushrooms
• salt, to taste, divided
• 2          jars (15 ounces each) Alfredo sauce
• pepper, to taste
• 1/4       cup finely chopped green onion
• grated Parmesan cheese (optional)

1. Cut pork loin filet into 1/2-inch thick slices then into 1/4-inch wide strips. Bacon will fall off, but reserve for later.
2. Working in two batches, in large skillet over medium-high heat, heat 1 tablespoon oil. Stir fry half the pork and bacon pieces 7-8 minutes until well browned. Set aside on separate plate; repeat with 1 tablespoon oil and remaining pork and bacon.
3. Cook pasta according to package directions.
4. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle lightly with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
5. Drain pasta and return to pot; stir in pork and bacon, mushrooms and Alfredo sauce. Stir over medium heat, about 4 minutes, until heated through. Season with salt and pepper, to taste.
6. Sprinkle with green onions and Parmesan cheese, if desired.

Arugula Salad with Steakhouse Pork Tenderloin

Prep time: 15 minutes
Cook time: 6 minutes
Servings: 4

• 1             Smithfield Steakhouse Seasoned Pork Tenderloin, cut into 1/2-inch slices
• 1             sprig fresh rosemary, leaves removed from stem and chopped
• 2             tablespoons olive oil
• 6             cups arugula or fresh spinach, washed
• 1             small sweet onion, thinly sliced
• 1             Fuji or other sweet red apple, cored and thinly sliced into half moons
• salt (optional)
• pepper (optional)
• blue cheese salad dressing

1. Season pork medallions with chopped rosemary. In skillet over medium heat, heat oil until hot. 
2. In skillet, cook meat 3-4 minutes per side until medallions are browned and internal temperature reaches 145 F. Remove pork from pan and let stand 3 minutes.
3. In bowl, toss arugula, onion and apples; season with salt and pepper, if desired. Divide salad into four portions and arrange pork on top of greens. Serve with blue cheese dressing.

Source: Smithfield

If you need an on-the-go breakfast option, wake up your morning with bacon, eggs and a biscuit in these simple, tasty Breakfast Sandwiches.

Find more on-the-go recipe ideas at Culinary.net.

Watch video to see how to make this recipe!

Breakfast Sandwiches

• 1          can (16 ounces) buttermilk biscuits
• 1          package (12 ounces) bacon
• 8          eggs
• 1/4       teaspoon salt
• 1/8       teaspoon pepper
• 1          tablespoon butter
• 1          green bell pepper, chopped
• 1/2       onion, chopped
• 5          slices cheese

1. Heat oven to 350° F.
2. Place biscuits on baking sheet. Bake 12-16 minutes, or until golden brown.
3. Cut bacon slices in half. In skillet, cook bacon until crispy. Drain and set aside.
4. In large bowl, whisk eggs, salt and pepper.
5. In skillet, melt butter. Pour egg mixture into skillet. Add bell pepper and onion. Cook until eggs are thoroughly cooked but still moist, stirring occasionally. Add cheese over egg mixture and mix thoroughly until cheese is melted.
6. Split warm biscuits. Spoon egg mixture over bottom of biscuit. Top mixture with two pieces bacon and add top half of biscuit.

When you need a breakfast to feed a large group, this Biscuit-Sausage Mushroom Casserole is a perfect option. The savory aromas of sausage and bacon are almost sure to have your guests standing in line with a plate and fork in hand.

For more breakfast recipes, visit Culinary.net.

Watch video to see how to make this recipe!

 Biscuit-Sausage Mushroom Casserole

• 1          package (16 ounces) pork sausage
• 1          package (12 ounces) bacon, chopped
• 8          tablespoons butter, divided
• 1/2       cup flour
• 4          cups milk
• 1          package (8 ounces) mushrooms, sliced
• 12        eggs
• 1          can (5 ounces) evaporated milk
• 1/2       teaspoon salt
• nonstick cooking spray
• 1          can (12 ounces) flaky biscuits

1. In pan over medium-high heat, cook pork sausage until thoroughly cooked, stirring frequently. Remove from heat and drain sausage. Set aside.
2. Chop bacon into small pieces. In separate pan over medium-high heat, cook bacon until thoroughly cooked. Remove from heat and drain bacon. Set aside.
3. In saucepan over medium heat, melt 6 tablespoons butter. Add flour; whisk until smooth. Cook on low heat 1 minute, stirring constantly. Gradually stir in milk. Cook until bubbly and thickened. Add sausage, bacon and mushrooms; mix well. Set aside.
4. In large bowl, combine eggs, evaporated milk and salt. Using whisk, beat until blended.
5. In saucepan over medium heat, melt remaining butter. Add egg mixture; cook until firm but moist, stirring occasionally.
6. Heat oven to 350° F.
7. Spray 13-by-9-inch baking dish with nonstick cooking spray.
8. Spoon half the egg mixture into bottom of baking dish. Top with half the gravy mixture. Repeat layers.
9. Separate biscuit dough and cut into quarters. Top sauce with biscuit quarters, points facing up.
10. Bake 20-25 minutes, or until mixture is heated and biscuits are golden brown.

See more videos!

Family-friendly recipes for breakfast, lunch and dinner

(Family Features) Morning routines, homework, practices and more are all part of back-to-school season, and even when time is short, flavorful meals can be, too.

Whether it’s breakfast and dinner together as a family or sending your little learner out the door with a nutritious lunch, making tasty recipes in your own kitchen doesn’t have to be a drain on an already busy schedule. With dishes like a new take on French toast to a quickly packed lunchbox and bolder burgers, you can keep your loved ones fueled for everything the school year brings your way.

For more back-to-school recipes, visit Culinary.net.

Freshen Up Family Breakfasts

A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.

This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.

Visit honey.com for more family-friendly recipes.

Honey Leches French Toast

Recipe courtesy of chef Rob Corliss on behalf of the National Honey Board
Servings: 4

Honey Leches:

• 2          tablespoons blueberry honey
• 1/4       cup evaporated milk
• 1/4       cup light coconut milk
• 3          large eggs
• 1          teaspoon pure vanilla extract
• 1/2       teaspoon ground cinnamon

Berry Garnish:

• 1/2       cup fresh raspberries
• 1/2       cup fresh blueberries
• 1/2       cup fresh strawberries, sliced

Hot Honey:

• 1/2       cup blueberry honey
• 1/2       teaspoon cayenne pepper

Pound Cake:

• 8          small slices premade pound cake
• nonstick cooking spray

1. To make Honey Leches: In mixing bowl, whisk blueberry honey, evaporated milk, coconut milk, eggs, vanilla extract and cinnamon to evenly combine. Keep chilled.
2. To make Berry Garnish: In mixing bowl, lightly toss raspberries, blueberries and strawberries to evenly combine. Keep chilled.
3. To make Hot Honey: In small mixing bowl, whisk blueberry honey and cayenne pepper to evenly combine. Keep warm so hot honey is pourable.
4. Heat electric griddle to 375° F.
5. Arrange pound cake slices, side by side, flat, in casserole dish or pan with sides. Pour Honey Leches over and around pound cake slices; soak 1 minute.
6. Lightly coat griddle with nonstick cooking spray. Remove pound cake slices from Honey Leches, allowing liquid to drain off, then place each slice on hot griddle.
7. On griddle, cook pound cake slices approximately 2 minutes on each side until golden crispy and hot throughout.
8. To serve, place two overlapping pound cake slices on plate (four plates total). Top each with approximately 1/4 cup mixed berries then drizzle each with approximately 2 tablespoons hot honey.

A Healthy, Happy Midday Meal

Back to school means back to packing daily lunches, and for parents aspiring to send healthier options with their children, look no further than a bento box loaded with the nutritional values of fruits, dairy and protein.

Surprise your little one with this Happy Lunchbox, a sweet treat to help keep him or her hydrated throughout the school day. Start with watermelon, a portable, versatile and easy-to-serve staple composed of 92% water for a hydrating snack. Add in a favorite yogurt flavor, mixed berries, cheddar cheese cubes and smoked turkey breast for a well-rounded lunch to maintain energy all day.

By assembling this nutritious meal using a divided bento box, you can add a little fun to an already flavorful lunch. Find more refreshing recipes for back-to-school season at watermelon.org.

Happy Lunchbox

Recipe courtesy of the National Watermelon Promotion Board

• Watermelon, cut into sticks
• yogurt, for dipping berries

Watermelon Kebabs:

• 18        cubes (1 inch each) seedless watermelon
• 6          cubes smoked turkey breast
• 6          cubes cheddar cheese
• 6          coffee stirrers or beverage straws

1. In small plate with dividers, assemble watermelon sticks with yogurt in one section and berries in separate section.
2. To make Watermelon Kebabs: Skewer watermelon, turkey and cheese cubes on stirrers or straws. Assemble in third section of plate.

A Bigger, Bolder Burger

Making a meal everyone loves can sometimes be a challenge when tastes differ and each member of the family craves something different. However, turning to a nearly universally enjoyed staple – a burger – may be just the solution.

Next time your group debates the night’s dinner menu, turn to a customizable creation like the Brooklyn Bacon Bonanza Burger created by celebrity chef and author George Duran for Jarlsberg’s Global Burger Campaign. Topped with melted cheese and optional garnishes like fried eggs and tomato slices, this burger can be personalized to appease the taste buds of everyone under your roof.

Find more back-to-school meal solutions at jarlsberg.com.

Brooklyn Bacon Bonanza Burger

Recipe courtesy of chef George Duran on behalf of Jarlsberg
Servings: 4

• 4          thick chunks Jarlsberg cheese
• 1          tablespoon hot sauce
• 1/4       cup mayonnaise
• 1          pound ground beef
• 1/2       pound ground pork
• 1          onion, finely chopped (about 1 cup)
• 1          cup chopped cooked bacon
• 3          tablespoons sundried tomato paste
• 3          tablespoons breadcrumbs
• kosher salt
• freshly ground black pepper
• nonstick cooking spray
• 4          eggs for frying (optional)
• 4          hamburger buns
• 8          thin slices tomato

1. Place cheese in freezer about 1 hour ahead of time.
2. Heat grill to medium-high heat. In small bowl, mix hot sauce and mayonnaise; set aside.
3. In large bowl, season beef, pork, onion, bacon, tomato paste and breadcrumbs with salt and pepper. Using hands, mix until well combined.
4. Using hands, form meat mixture into four balls. With thumb, make indentation in centers of balls and place one chunk cheese in center of each. Begin shaping burgers around cheese until patties form.
5. Spray grill grates with nonstick spray. Grill burgers, turning frequently, until cooked through and cheese begins to ooze out, about 8-10 minutes.
6. In nonstick skillet, fry eggs, if desired; set aside. Serve burgers on hamburger buns with chipotle-mayo, tomato slices and fried eggs.

Photo courtesy of Getty Images (French toast)

Source:  National Watermelon Promotion Board

3 ways to upgrade your summer sipping routine

(Family Features) Rosé slushies. Spiked seltzers. Boozy ice pops. Has young adults’ quest for the next party gimmick led to soulless substitutes for real, quality wines?

It’s not hard to find wines with well-balanced natural flavors, according to Leslie Sbrocco, author of “The Simple and Savvy Wine Guide.” She recommends looking for wine from different international regions, like Wines of Sicily, which guarantee value and quality, and are made from more than 400 wineries across the island.

Sbrocco also recommends these wines and entertaining tips to make your spread the center of the party for all the right reasons. 

• Bring a balanced red to the barbecue. It’s an art to craft a truly balanced wine that needs nothing more to be enjoyed than a wine opener and an open mind. In fact, Sicilian red wines are crafted to be as lively and bold as the island itself. The icon of Sicilian wine-making and hero red grape, Nero d’Avola, balances elegance with drinkability and can range from royal ruby with aromas of strawberry and sour cherry to a more full-bodied red with sweet spices and cocoa. Whether it’s a ribeye or a spicy rack of ribs, Nero d’Avola can elevate a weeknight summer dinner on the patio to an elegant event.

• Freshen up summer whites. Grillo, Sicily’s most famous indigenous white grape, with an aromatic bouquet and lively citrus notes, is like a pair of fresh linen pants. When paired with delectable bites like bruschetta, ceviche or a well-crafted charcuterie board, Grillo pulls out the salinity and savory notes that come from grapes grown in close proximity to the Mediterranean Sea. The other predominant yet fuller-bodied white wine grape from Sicily is Catarrato. With notes of ripe citrus and herbal flavors, it makes for a delicious counterpart to a seasonal vegetable spread.

• Act like a sommelier. Frappato, Sicily’s cult-favorite answer to pinot noir – served chilled – is an upgrade to the ubiquitous rosé routine. It’s easy to pronounce and even easier to pair with light summer fare like these simple-to-make Open-Faced BLT Sandwiches. With its fruit-forward, lighter style, Frappato is a sommelier’s secret weapon that many people classify as pinot noir’s cool cousin. Pouring this sets the tone for even your most sophisticated set of friends.

For more food and wine pairings, visit winesofsicily.com.

Open-Faced BLT Sandwiches

Prepare an easy, seasonal appetizer with fresh produce from your local farmer’s market. Take this summertime classic sandwich up a notch by topping it with capers and pairing it with a chilled Grillo or Frappato from Sicilia DOC.

Recipe courtesy of Wines of Sicily
Servings: 4

• 6-8       strips bacon
• 1          loaf country bread
• 1          cup arugula leaves
• 1          cup cherry tomatoes, halved
• 1          tablespoon extra-virgin olive oil, plus additional to drizzle
• 1          tablespoon balsamic vinegar
• kosher salt
• ground pepper
• capers

1. Heat oven to 375° F.
2. Place bacon on baking sheet and bake 15-20 minutes depending on thickness of bacon. Remove bacon from oven and transfer to paper towels to drain.
3. Using bread knife, slice bread 1/3-inch thick into single-serving slices; toast lightly.
4. Add arugula leaves and cherry tomatoes to medium bowl. In separate bowl, whisk olive oil and balsamic vinegar; add to tomatoes and arugula, and gently toss to coat.
5. To assemble, drizzle olive oil on one side of toasted bread. Arrange arugula, bacon and tomato mixture on top. Finish each sandwich with sprinkle of salt, ground pepper and a few capers.

Source: Wines of Sicily

Impress guests with your DIY skills this summer

(Family Features) Bringing over family and friends for a backyard barbecue is a classic way to show appreciation to loved ones. Celebrate the summer by grilling steak, one of the most popular meals for a cookout.

Watch video to see how to make this recipe!

Almost nothing beats a savory steak sizzling hot off the grill, and ribeyes are one of the most popular and flavorful cuts you can choose. Remember, though, not all ribeyes are the same. Learn about the different cuts and styles from the experts at Omaha Steaks:

Classic Ribeye
The classic ribeye is rich and well-marbled, a true steak-lover’s steak with flavor that multiplies as marbling melts during cooking, creating buttery richness and irresistible steak flavor. A classic ribeye is easy to cook on the grill, in a pan or seared and roasted in the oven, and it’s easy to season since the rich beef flavor doesn’t require much help.

Bone-in Ribeye Cowboy Steaks
A Private Reserve Bone-In Ribeye, often called the “Cowboy Steak,” features flavor and tenderness with plenty of marbling for a signature ribeye taste. The bone-in cut not only lends even more flavor and extra juiciness, it makes for a striking presentation on a special occasion. Season lightly to let the steak’s natural flavors really shine, and have big plates ready to make a big impression.

Omaha-Cut Ribeye
This robust, richly-marbled ribeye is tall and thick, a distinct steak shape you normally find only in filet mignon. The cut, which is available exclusively from Omaha Steaks, combines the tender texture of the filet with the traditional rich, buttery ribeye flavor that makes it a steakhouse favorite. These juicy, flavorful ribeyes cook well thanks to their thicker size, which allows for a more uniform distribution of heat.

Ribeye Crown Steak
A melt-in-your-mouth steak, the Private Reserve Ribeye Crown Steak is uniquely high in both tenderness and rich ribeye flavor. It’s cut from the richest, most buttery portion of the ribeye, and that intense marbling deepens the signature ribeye flavor while extra aging enhances the tenderness. This is a true entertaining selection, ideal for wowing a crowd.

King-Cut Ribeye on the Bone
With a flavor-enhancing bone in the middle, this ribeye is truly distinctive. These cuts are perfect for smoking after a pan sear, or try slow-roasting, quick-roasting or grilling over indirect heat. The three-pound cut might just break your plate, so plan on a platter and carve to serve.

Explore more steak cuts for summer celebrations at OmahaSteaks.com.

Smoky Bacon, Chive and Shallot Butter

Recipe courtesy of Omaha Steaks
Cook time: 25 minutes
Rest time: 30 minutes
Servings: 10

• 4          ounces bacon, coarsely chopped
• 2          sticks unsalted butter, divided
• 1          small shallot, minced
• 3          tablespoons chives, finely chopped
• 1          teaspoon apple cider vinegar
• kosher salt, to taste
• freshly ground pepper, to taste

1. In small saute pan, cook bacon over medium heat, stirring occasionally until browned and crisp, about 8-10 minutes. Using slotted spoon, transfer bacon to small bowl.
2. Cut 1 stick butter into pieces. Add pieces to drippings and cook, stirring often, until butter foams and browns, about 5-8 minutes.
3. Strain mixture into medium bowl or bowl of stand mixer. Stir in minced shallot.
4. Allow bacon fat-butter mixture to cool 30 minutes, or until it reaches room temperature.
5. Add remaining stick butter to bacon fat mixture. Using hand mixer or stand mixer, beat until light and fluffy. Add chives, vinegar and reserved bacon. Season with salt and pepper, to taste.
6. Place butter mixture in refrigerator and allow to firm slightly. Butter can be made up to 3 days in advance. Remove from refrigerator 1 hour prior to serving to allow butter to soften.

Source: Omaha Steaks

(Family Features) When it comes to healthy eating, looking for nutrient-rich foods to include in your diet is one of the more important goals. However, when warmer weather is in full swing, it may be tricky to incorporate nourishing foods that are versatile enough for grilling season.

For a keto- and paleo-friendly option ideal for grilling, consider using asparagus to please your crowd. With its peak season typically running through May and June, this vegetable can provide a much-needed flare to your seasonal feasts and be eaten warm or cold in appetizers, salads, side dishes and more.

Keep in mind this multiuse food aligns with a variety of cooking methods, according to the Michigan Asparagus Advisory Board: saute 3 minutes, grill 5 minutes, steam 5 minutes or roast 15 minutes. 

In addition to quick and easy preparation, asparagus also allows for loads of wholesome health benefits with its low-calorie qualities and sources of fiber, folate and vitamins. To get the most nutritional value out of your asparagus, consider buying the veggie when it’s in-season from your local area instead of purchasing imported asparagus. Grown by over 100 family farmers in the United States, Michigan asparagus can be used in a tasty, savory dish like Grilled Bacon-Wrapped Asparagus for a fresh family meal.

For more asparagus-inspired recipes and information, visit michiganasparagus.org .

Grilled Bacon-Wrapped Asparagus

Prep time: 5 minutes
Cook time: 8 minutes
Servings: 6-8

• 1          pound Michigan Asparagus
• olive oil
• 1          package uncooked bacon, thin sliced
• balsamic glaze (optional)
• salt, to taste
• pepper, to taste

1. Wash asparagus and trim ends.
2. Place asparagus on tray and drizzle with olive oil. Toss to coat.
3. Wrap 2-3 spears with one slice bacon. Repeat with remaining asparagus and bacon.
4. Heat grill to medium heat and clean grates.
5. Place asparagus bundles on grill and cook 3-4 minutes per side, or until bacon is crispy.
6. During last minute of grilling, brush asparagus bunches with balsamic glaze, if desired. Avoid adding glaze too soon or it may burn.
7. Add salt and pepper, to taste.

Photo courtesy of Getty Images

Source: Michigan Asparagus Advisory Board

(Family Features) Who says waking up your taste buds only happens in the morning? The novelty of breakfast for dinner can be a lively change for the whole family. And when you give them the added kick of picante sauce, you can create hearty family meals with variety.

Cooking with Pace Picante sauce adds texture and zest to a surprising number of traditionally "breakfast-y" foods. These tips and recipes will add ease, taste and fun to the table in a fast and budget-friendly way.

Breakfast for Dinner Tips

Simple Supper Solution: Spoon scrambled eggs or egg whites onto a warmed whole wheat flour tortilla. Add cooked, crumbled bacon or diced turkey sausage, cheese and picante sauce. Fold the tortilla around the filling and you've got a fast and hearty dinner.

Hard-boiled Eggs Made Easy: To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water and let stand 5 minutes before peeling. This causes the egg to shrink away from the shell, making peeling a snap.

Morning Fun at Dinnertime: Invite the family to dress for dinner - in PJs, of course. Add fruit as a garnish to different foods. Use strawberries and bananas to make a friendly face next to crêpes. Cookie cutters aren't just for cookies - use them to cut an omelet or breakfast pizza into hearts, stars and other fun shapes.

Wake up to these and other recipes at pacefoods.com.

Ham Spinach Fiesta Crêpes

Makes: 8 servings (2 crêpes each)
Prep: 10 minutes
Chill: 30 minutes
Cook: 25 minutes

• 1 1/2 cups nonfat milk
• 1 1/3 cups all-purpose flour
• 3 eggs
• 1 package (15 ounces) frozen chopped spinach, thawed and well drained
• 1 jar (16 ounces) Pace salsa con queso
• 8 slices (1 ounce each) smoked fully-cooked ham
• 1 cup Pace Picante sauce
• 4 ounces shredded Cheddar cheese (about 1 cup)

1. Place milk, flour and eggs into a blender. Cover and blend until mixture is smooth. Refrigerate for 30 minutes.
2. Stir spinach and salsa con queso in a medium bowl.
3. Pour about 3 tablespoons of batter into a hot, greased nonstick skillet or crêpe pan, swirling skillet to spread batter over bottom of skillet. Cook for 1 minute or until crêpe is golden on both sides. Remove crêpe from skillet. Repeat, making 16 crêpes in all and stacking cooked crêpes.
4. Place 1/2 slice ham onto each crêpe. Top each with 3 tablespoons of spinach mixture. Roll up crêpes around filling. Place filled crêpes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with picante sauce and cheese.
5. Microwave, one dish at a time, on high for 2 minutes or until cheese is melted.

Tip: Chill time is important for this recipe, because it allows bubbles in batter to subside, which makes crêpes less likely to tear during cooking.

Tomato-Feta Frittata

Makes: 6 servings (1 wedge each)
Prep: 20 minutes
Bake: 40 minutes

• 7 eggs
• 1/2 cup water
• 1 cup cooked regular long-grain white rice
• 3 ounces crumbled feta cheese (about 3/4 cup)
• 2 ounces shredded Cheddar cheese (about 1/2 cup)
• 1/2 cup Pace Picante sauce
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon dried oregano leaves, crushed
• 3 Italian plum tomatoes, sliced

1. Heat oven to 400°F. Heat greased, oven-safe 10-inch skillet in oven for 5 minutes.
2. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
3. Bake for 40 minutes or until eggs are set. Cut frittata into 6 wedges.

Tip: You can use any type of cooked rice for this recipe. It's a great way to use up leftover rice from your take-out Chinese dinner.

Breakfast Pizza

Makes: 6 servings (1 slice each)
Prep: 20 minutes
Cook: 10 minutes
Bake: 5 minutes

• 1 tablespoon butter
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped Canadian bacon
• 1 (12-inch) prepared pizza crust
• 8 eggs, beaten
• 1/4 teaspoon ground black pepper
• 3/4 cup Pace Picante sauce
• 2 ounces shredded Cheddar cheese (about 1/2 cup)
• 2 tablespoons chopped fresh cilantro leaves

1. Heat oven to 400°F.
2. Heat butter in a 10-inch skillet over medium heat. Add onion, pepper and bacon, and cook until vegetables are tender.
3. Place pizza crust onto a pizza pan or baking sheet. Place in oven to warm.
4. Stir eggs and black pepper into skillet. Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese.
5. Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro. Cut pizza into 6 slices.

Fiesta Breakfast Casserole

Makes: 6 servings (about 1 1/2 cups each)
Prep: 15 minutes
Chill: 2 hours
Bake: 45 minutes

• 1/2 pound bulk pork sausage
• 12 slices Pepperidge Farm White Sandwich Bread, cut into cubes
• 1 1/2 cups shredded Cheddar cheese
• 1 cup Pace Picante sauce
• 4 eggs
• 3/4 cup milk

1. Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
2. Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight.
3. Heat oven to 350°F. Uncover baking dish.
4. Bake 45 minutes, or until knife inserted in center comes out clean.

Tip: Prepare dish the night before and pop into oven in the morning. It's great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!

Source: Pace Foods

(Family Features) While everyone knows that breakfast is the most important meal, eating the same dishes over and over again can turn the meal that fuels the rest of your day into a lackluster one at best. From pancakes and waffles to eggs on toast, even these tried-and-true classics can wear out their welcome on your kitchen table.

Mixing up your meals – and adding in breakfast favorites such as bacon – is the perfect way to make any dish better, no matter what time of day you choose to put breakfast on the table.

Full of flavor, Farmland Hickory Smoked Bacon is hand-trimmed, slow smoked and available in several varieties, so any meal from brunch to dinner can delight your taste buds.

Switch things up with a quick and easy breakfast pizza, or put a new twist on a traditional breakfast sandwich by replacing the standard biscuit or muffin that holds it all together with a doughnut – both recipes are sure to be a hit for breakfast, lunch, brunch or dinner.

For more ideas to put breakfast-inspired meals on the table all day long, bacon lovers can visit farmlandbaconclub.com to find original videos, contests, giveaways and extreme bacon recipes.

Bacon Doughnut Breakfast Sandwich

4 sandwiches

• 4 slices Farmland Hickory Smoked Thick Cut Bacon
• 1 teaspoon olive oil
• 4 cups baby spinach (optional)
• 1 tablespoon butter
• 4 eggs
• 4 glazed doughnuts
• 4 slices real cheddar cheese

1. Fry bacon for 10 minutes, until outside is crispy and brown.
2. In large, deep skillet over medium-high heat, heat olive oil and saute spinach until wilted. Set aside.
3. In another large skillet, melt butter over medium-high heat until melted. Carefully crack eggs into skillet and fry until yolk is done.
4. Assemble sandwiches as follows: doughnut bottom, spinach, egg, slice of cheese, bacon, doughnut top.

Bacon and Egg Breakfast Pizza

Makes 1 pizza

• 1 package (16 ounces) Farmland Hickory Smoked Bacon
• 1 can (10 ounces) refrigerated pizza crust dough
• 2 cups frozen hash brown potatoes with onions and peppers, partially thawed
• 1/4 cup chopped green bell pepper
• 4 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese

1. Heat oven to 425° F.
2. Cook bacon according to package directions; drain.
3. Press crust into lightly greased 14-inch pizza pan, forming 1/2-inch rim. Bake 5 minutes.
4. Arrange potatoes, bacon and green pepper over crust. Whisk together eggs, milk, salt and pepper; pour over pizza.
5. Sprinkle with cheese. Bake for 11-13 minutes or until golden brown and eggs are set.

Source: Farmland Foods