19 Aug Brunch-Time Bacon Bake
Brunch-Time Bacon Bake
Carolina Pride bacon, shredded zucchini, rice and parmesan cheese perfectly fill the gap between breakfast and lunch.
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- 1 1/2 lbs. Carolina Pride™ Bacon
- 1 medium onion, finely chopped
- 2 cups cooked rice
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 cup grated Parmesan cheese
- 2 small zucchini, coarsely shredded
- 1/3 cup sliced ripe olives
Cut bacon crosswise into 1-inch pieces. In skillet cook bacon till crisp; remove. Drain and crumble on paper towels. Reserve 3 tablespoons drippings. Return 1 tablespoon drippings to skillet; add onion and cook till tender. Spread rice in an 11x7x1 1/2-inch baking dish; top with half the bacon and onion. Combine flour and the remaining drippings in saucepan; mix well. Gradually add milk and cook over medium heat till thickened and bubbly, stirring constantly. Stir in salt, pepper and Parmesan cheese. Pour 1 cup of sauce over bacon and rice. Top with shredded zucchini and sliced olives. Sprinkle with remaining bacon; pour remaining sauce atop. Cover tightly with foil and refrigerate overnight. Remove from refrigerator and let stand at room temperature for 15 minutes. Bake at 375 degrees F for 25 minutes. Remove the foil and cook for 20 minutes more.
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