Preheat oven to 400˚F. Place bacon on baking sheet and cook 15-25 minutes or until desired crispness is reached. Remove from oven, allow to cool and chop into bite size pieces.
While bacon cooks, in medium bowl combine eggs, milk, salt and pepper. Whisk until completely combined. Spray small skillet with non-stick cooking spray. Heat skillet over medium heat. Add egg mixture and stir occasionally until eggs are scrambled and no liquid is left in the pan, about 3-4 minutes. Do not cook until eggs are completely dry. Set aside to cool.
Place dinner rolls on microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9-inch pie plate or a 9″x9″ baking pan and set aside.
Lightly flour counter top. Toss 1 piece of dough in flour and flatten and stretch dough to about 3-4” across. Sprinkle one tablespoon of cheese over dough and press into dough with palm of your hand. Onto the center of the dough round, place one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos and 1/2 teaspoon red peppers. Pull top and bottom edges of dough together and then pull left and right edges, pinching dough together to create a ball. If the ball won’t seal, tap fingertips into flour and crimp edges together to seal. Place dough ball in prepared dish. Repeat until all breakfast bombs are complete.
Spray a piece of plastic wrap with non-stick spray and place sprayed side down on breakfast bombs. Refrigerate until morning or proceed with instructions (bake times vary).
Preheat oven to 350°F.
Remove baking dish from refrigerator and remove plastic wrap. Bake for 40-45 minutes until tops are golden brown and breakfast bombs are no longer doughy. Check around 25 minutes, if it is starting to brown too quickly, cover with foil. To test for doneness, pull one of the edge pieces out, if still doughy cook it for another 5 minutes. If baking without refrigeration, bake time will be 30-35 minutes.
While breakfast bombs bake, make the garlic herb butter. Melt butter in small bowl in microwave, about 30 seconds, or until melted. Add garlic, parsley and salt; stir with pastry brush. Remove breakfast bombs from oven and brush with melted butter mixture. Serve and enjoy!
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels and drain excess grease. Chop into small pieces.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Using a food processor, combine butter with the dry ingredients until it resembles a coarse meal. Add in cheese, chives, and bacon. Mix.
Stir in buttermilk until moistened. Using a measuring cup or ice cream scoop, drop 1/2 cup of batter at a time on to the lined baking sheet, spacing the batter about 2 inches apart so the biscuits have room to expand as they bake.
Bake for about 15-20 minutes, or until the biscuits are golden brown. Remove from oven and serve warm.
In a skillet, cook Indiana Kitchen Bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of bacon drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling and reduce heat. Cook for 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
Evenly top individual servings with remaining bacon, 1/2 cup cheese, 1/4 cup green onions, and enjoy!
Add hash browns and cook for one minute, stirring frequently. After one minute, add chopped bacon and cook for 8 to 10 minutes, stirring occasionally, until potatoes are browned.
While bacon and potatoes cook, add eggs and taco seasoning to a large bowl and whisk lightly.
Once potatoes have browned, add egg mixture. Stir eggs, bacon and potatoes and cook until egg is nearly finished. Then stir in cilantro, chiles and cheese and cook until cheese has melted. Remove from heat.
Add 1/8 of the egg-bacon-potato filling to each of the tortillas. Roll up into burrito form.
Wrap each burrito in foil and then save in a Ziploc bag or container and store in fridge or cooler.
When ready to cook, put foil-wrapped burritos on grate over low flame or directly on hot coals, heating for 10 to 15 minutes, and turning over once halfway through. Heating time may vary based on intensity of heat.
In a saucepan (I mean the pan you’re going to cook the soup in), fry the Indiana Kitchen bacon until it’s crisp. Remove the Indiana Kitchen bacon from the pan and crumble it up into little bits. Set it aside for now.
Pour some of the excess fat from the pan, then add the onions, garlic and mushrooms. Over medium-high heat, saute them in the Indiana Kitchen bacon fat until the onions are soft and translucent and the mushrooms are limp.
Add the flour to the pan and stir, coating all your little shrooms, onions and garlic bits in flour.
Add the milk and cook over medium heat, stirring often, for about 5 – 10 minutes or so or until the mixture thickens.
Add the pumpkin puree, shredded cheeses, most of the Indiana Kitchen bacon bits (reserving a few for garnish), and the seasonings and cook for a few minutes longer until the cheese melts.
Just before serving, stir in the beer. The soup will froth up for a moment, but then it will calm down again, just in time to serve it.
Pour into bowls and top with shredded cheese, the reserved Indiana Kitchen bacon bits, and fresh parsley leaves. Some people like to put popcorn on their beer cheese soup. That’s fun too.