Pull-Apart Bacon Cheese Bread
There is just no excuse for this. None at all. Yesterday, I was eating curried tofu and a salad from the Turnip Truck and feeling all virtuous about myself. This morning, I made the pull-apart bacon bread. There is not a single redeeming ingredient in this fantastic bread unless you count the red onion and green pepper. I say let’s count them.
I am not sure why bacon has taken off as the “it” food, but it has. There is bacon everything. For Christmas I got bacon bandages (not bandages made with actual bacon – that would be too gross even for me), bacon coffee mugs, bacon tissues and a cute bacon calendar. I have bacon t-shirts and wall plaques. There are even ridiculous infomercials about bacon devices, such as the contraption you can use to make bacon cups. I plan to try that idea soon using a muffin tin. Maybe I’ll fill them with lettuce and tomato and call it a deconstructed BLT. Or fill them with buttered toasted bread rounds and scrambled eggs and call it a deconstructed breakfast. My head is swimming. So many possibilities.
Seriously, try the bread. It’s a snap to make and you can add or subtract anything you like. Smoked dried tomatoes? Yes, indeed. Spinach, just to add even more healthful properties to the bread. Of course. More bacon? That’s never a bad idea.
- 12 strips of bacon, cooked until crisp and crumbled
- 1 teaspoon vegetable oil
- ⅓ cup diced red onion
- ⅓ cup diced green pepper
- 1 16⅓-ounce can buttermilk biscuits
- 4 tablespoons melted butter
- ½ cup shredded sharp Cheddar cheese
- Preheat the oven to 350 degrees.
- Heat the vegetable oil in a sauté pan and fry the onions and peppers until they are soft and beginning to brown.
- Cut the biscuits into quarters and put them in a bowl, along with the bacon, onions and peppers.
- Add the melted butter and combine thoroughly. Add the cheese.
- Put the bread mixture into a greased 9-inch bundt pan. Bake for 30 minutes.