Maple-Glazed Bacon

Listen up! Here comes another great brunch recipe! Not only does it taste terrific, but - as with the Ham, Cheese, and Spinach Strata recipe above this post - it’s tremendously convenient to make when you host a brunch or have overnight guests. Recipes such as these allow you to spend time with your guests, rather than scurrying about in the kitchen.

Maple-Glazed Bacon:

1 lb. sliced bacon strips

⅓ c. maple-flavored pancake syrup

Coarsely ground pepper, to taste

Separate bacon strips and place in a heavy-duty clear plastic food bag. Pour on maple syrup, adding pepper as desired. Squeeze air from bag, seal, and gently rotate to disperse syrup evenly over bacon. Bake immediately or leave in refrigerator overnight. Preheat oven to 350 deg. F. Lay coated bacon strips over rack on baking pan. Bake 20-to-25 min. until bacon is barely crisp. Don’t over-bake … the sugary syrup will burn this bacon fast! 


If we apply the Highly Scientific Yum Ratio - a mathematical equation that’s part Pythagoras, part Euclid, and part Bacon - we arrive at the inescapable conclusion that this is scrumptious.

Fill food bag with separated bacon strips:  Place bag in bowl to keep rigid

Add coarsely ground pepper to taste ... I like lots!

Pour on maple-flavored syrup

I made just enough for two, reducing the proportions
accordingly. I baked this small amount on a rack in the
toaster oven. The fat drips off; the maple taste remains