Recipe: Texas Breakfast Beer Bread


  • 5 strips bacon
  • 2 to 3 jalapeños (depending on heat level — ours are pretty hot right now so I used 2)
  • 3 cups self-rising flour
  • 1 cup finely shredded sharp cheddar
  • 1/4 cup maple syrup (preferably grade B)
  • 1 beer (I used Abita Amber which gave it a nice but not overpowering beer flavor)
  • 4 ounces cream cheese
  • 4 tablespoons melted unsalted butter
  • 2 tablespoons maple sugar


  1. Heat the oven to 350° F. Crisp the bacon in a skillet. When the bacon is cooked, drain it on paper towels and pour 3 tablespoons of bacon fat into a loaf pan (to be honest, I didn’t measure, I just dumped. Five strips center-cut bacon produced what looked like about 3 tablespoons of fat). This bread is not for the faint of heart: Did I mention that? Roughly chop the bacon.
  2. Remove the stems and seeds from the jalapeños and roughly chop them.
  3. Put the flour into a mixing bowl. Mix in the cheddar cheese.
  4. Now make a well in the middle and pour in the maple syrup and the beer.
  5. Mix together until everything is moistened and combined (a few lumps are okay).
  6. Break the cream cheese into small chunks (I just pulled it apart by hand, but you can also cut the block into smaller pieces) and drop them into the dough. Add the jalapeños and bacon and fold them in until everything is uniformly mixed.
  7. Now scoop the dough into the loaf pan and spread it evenly. Pour the melted butter on top (yeah, I know) and put the pan on a baking sheet and into the oven. Set the time for 20 minutes.
  8. At 20 minutes, sprinkle the sugar on top of the loaf, then bake the bread for another 40 minutes, or until a toothpick test comes out clean.
  9. Allow the bread to cool for about 10 minutes before turning it out of the pan.

Bacon Mac & Cheese Egg Rolls Recipe


  • 2 cups macaroni and cheese, chilled
  • 4 slices cooked bacon, crumbled
  • 8 egg roll wrappers
  • vegetable oil for frying
  • barbecue sauce for dipping


  1. Heat oil in a deep fryer or Dutch Oven to 350 degrees F.
  2. Mix macaroni and cheese and bacon together. Spoon about ¼ cup onto each egg roll wrapper. Dampen edges of egg roll wrapper with water. Roll up according to package directions.
  3. Cover with a damp paper towel until ready to fry.
  4. Repeat with remaining ingredients.
  5. Fry egg rolls, a few at a time until well browned, about 4 minutes. Drain on paper towel-lined plate.
  6. Cut egg rolls in half and serve with barbecue sauce.

Bacon, Bratwurst, and Beer Cheese Potato Skins


  • 6 slices bacon
  • 6 medium russet potatoes, washed and scrubbed
  • 2 teaspoons canola or vegetable oil
  • 1 white onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 (12-ounce) bottle beer, divided (see note above)
  • 1/2 pound bratwurst
  • 8 ounces grated cheddar cheese (about 2 cups)
  • 2 teaspoons cornstarch
  • 1 teaspoon dijon mustard


    1. Adjust oven rack to center position and preheat oven to 400°F. Line a baking sheet with foil and lay the bacon on top, making sure not to overlap. Bake until crisp, 14 to 18 minutes, rotating the pan halfway through. Set the cooked bacon aside on a paper towel lined plate and pour the rendered grease from the pan into a small bowl.
    2. Place the potatoes on the same baking sheet and brush with about 2 tablespoons worth of bacon grease. Bake the potatoes until tender, about 40 minutes.
    3. Meanwhile, cook the onions: Heat 2 teaspoons canola oil oil in a large skillet over medium-high heat until shimmering. Add onions and cook, stirring, until softened but not browned, 4 to 5 minutes. Reduce heat to medium low and cook until completely tender and browned, about 20 minutes. Add 2 tableppoons beer and cook, stirring, until mostly evaporated. Season to taste with salt and pepper and transfer onions to a small bowl. Cover with foil and set aside.
    4. Cook the bratwurst: Add bratwurst and another 1/4 cup beer to pan. Cover and cook over medium low heat, turning bratwurst occasionally, until nearly cooked through, about 5 minutes. Remove bratwurst from skillet, slice into thin disks, return to skillet, and continue cooking, covered, until cooked through. Keep warm until the potatoes are ready to be filled.
    5. Make the beer cheese: In a medium saucepan over medium heat, warm 1 cup of beer until gently steaming and simmering. In a medium bowl, toss the grated cheddar cheese with the cornstarch and then add to the beer, one small handful at a time, stirring constantly. You want the cheese to melt and stir in entirely before adding the next handful. Continue until all of the cheese has been stirred in. Reduce heat to medium-low and mix in the dijon mustard. Keep warm until thickened and the potatoes are ready to be filled, stirring occasionally.
    6. When the potatoes are tender, remove them from the oven and allow to sit for a few minutes until they are cool enough to handle. Cut the potatoes in half, lengthwise. Scoop out the insides of the potatoes, leaving about 1/4-inch of the potato in the skins (reserve scooped out flesh for another use). Brush the outside and insides of the potatoes again with bacon grease. Place the potato skins skin-side-up on the baking sheet and sprinkle with salt. Return to the oven and bake for 5 minutes, then flip and bake until the edges begin to brown, 3 to 5 minutes longer. R

      emove the potatoes from the oven and fill with beer cheese. Top with the caramelized onions and bratwurst slices. Crumble the reserved bacon and sprinkle on top. Serve immediately.

Beer-Candied Bacon


  • 1 lb thick-cut, high quality bacon
  • 1/2 cup brown sugar
  • 1/4 cup + 2 tbsp beer


  1. Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
    Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
  2. Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
  3. Cool on wire rack for at least 1 hour before serving.