20 Delicious Healthy Bacon Recipes for Every Meal

Who says bacon can’t be part of a healthy lifestyle? We’re here to prove that this beloved ingredient can shine in every meal, from sunrise to sunset, without the guilt. Whether you’re whipping up a quick breakfast, a hearty lunch, or a cozy dinner, our roundup of 20 Delicious Healthy Bacon Recipes is your ticket to flavor-packed meals that keep things light and nutritious. Let’s get cooking!

Avocado and Bacon Stuffed Eggs

These Avocado and Bacon Stuffed Eggs are a creamy, smoky twist on the classic deviled egg, perfect for your next brunch or picnic.

Ingredients

• 6 large eggs
• 1 ripe avocado, peeled and pitted
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 slices bacon, cooked crispy and crumbled
• 1 tablespoon chopped fresh cilantro

Instructions

1. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes. Drain and cool under cold water.
2. Peel the eggs and halve them lengthwise. Carefully remove yolks and place in a bowl.
3. Mash the avocado and egg yolks together until smooth. Stir in mayonnaise, lime juice, salt, and pepper until well combined.
4. Spoon or pipe the avocado mixture back into the egg whites. Top with crumbled bacon and cilantro.

The combination of creamy avocado and crispy bacon adds a delightful contrast in textures, making these stuffed eggs a standout dish.

Tip: For an extra kick, add a pinch of cayenne pepper to the avocado mixture.

Bacon Wrapped Asparagus Spears

Elevate your side dish game with these irresistible Bacon Wrapped Asparagus Spears, a perfect blend of crisp and savory that’s sure to impress.

Ingredients

• 1 pound fresh asparagus spears, trimmed
• 8 slices bacon
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon maple syrup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the asparagus spears with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Divide the asparagus into 8 bundles. Wrap each bundle with a slice of bacon, starting at the bottom and spiraling up to the top.
4. Place the wrapped bundles on the prepared baking sheet and drizzle with 1 tablespoon maple syrup.
5. Bake for 20-25 minutes, until the bacon is crispy and the asparagus is tender.

The magic of this recipe lies in the sweet and salty contrast, with the maple syrup caramelizing the bacon to perfection.

Tip: For extra crispiness, broil the bundles for the last 2-3 minutes of cooking, watching closely to prevent burning.

Healthy Bacon and Spinach Omelette

Start your morning with a protein-packed Healthy Bacon and Spinach Omelette that’s as nutritious as it is delicious. Perfect for those busy mornings when you need a quick yet wholesome meal.

Ingredients

• 2 large eggs
• 1 slice of bacon, cooked and crumbled
• 1/4 cup fresh spinach, chopped
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp shredded cheddar cheese

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for 1 minute until slightly wilted.
3. Pour the egg mixture into the skillet, swirling to cover the bottom evenly. Cook for 2 minutes without stirring.
4. Sprinkle the crumbled bacon and cheddar cheese over one half of the omelette. Fold the other half over the filling and cook for another 1-2 minutes until the cheese melts.
5. Slide the omelette onto a plate and serve hot.

The combination of crispy bacon, melted cheese, and fresh spinach creates a delightful texture and flavor contrast that’s sure to wake up your taste buds.

Tip: For an extra fluffy omelette, add a splash of milk to the eggs before whisking.

Quinoa Bacon and Kale Salad

This Quinoa Bacon and Kale Salad is a hearty, flavorful dish that combines the smokiness of bacon with the earthy tones of kale and quinoa, perfect for a nutritious lunch or a light dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 4 slices bacon, chopped
• 2 cups kale, stems removed and leaves chopped
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. While the quinoa cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
3. In the same skillet, add the kale and sauté for 2-3 minutes until slightly wilted. Remove from heat.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.
5. In a large bowl, combine the cooked quinoa, bacon, and kale. Drizzle with the dressing and toss to coat evenly.

The crunch of the bacon paired with the tender quinoa and kale creates a delightful texture contrast, while the sweet and tangy dressing ties all the flavors together beautifully.

Tip: For an extra layer of flavor, toast the quinoa in a dry skillet for a few minutes before boiling.

Sweet Potato and Bacon Hash

Wake up to the comforting aromas of this Sweet Potato and Bacon Hash, a hearty dish that combines the sweetness of potatoes with the smoky crunch of bacon.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, sliced (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
2. In the same skillet, add sweet potatoes, onion, and red bell pepper. Sprinkle with smoked paprika, garlic powder, salt, and black pepper. Stir to coat evenly with the spices and bacon drippings.
3. Cook, stirring occasionally, until the sweet potatoes are tender and slightly caramelized, about 15 minutes. If the skillet gets too dry, add a tablespoon of water to help steam the potatoes.
4. Return the cooked bacon to the skillet and stir to combine. Cook for an additional 2 minutes to heat through.
5. Garnish with sliced green onions before serving.

The magic of this hash lies in the caramelized edges of the sweet potatoes, offering a perfect contrast to the smoky bacon. It’s a dish that promises to be as visually appealing as it is delicious.

Tip: For an extra kick, drizzle with a little hot sauce or top with a fried egg for a complete meal.

Bacon and Brussels Sprouts Stir Fry

Transform your weeknight dinner with this Bacon and Brussels Sprouts Stir Fry, a dish that combines smoky bacon with the earthy sweetness of Brussels sprouts for a quick and satisfying meal.

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon maple syrup
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the skillet.
2. Add the olive oil to the skillet with the bacon fat. Increase the heat to medium-high and add the Brussels sprouts, cut side down. Cook without stirring for 4 minutes, or until the bottoms are golden brown.
3. Stir in the minced garlic, soy sauce, maple syrup, and red pepper flakes. Continue to cook, stirring occasionally, for another 3 minutes, or until the Brussels sprouts are tender but still crisp.
4. Return the bacon to the skillet and toss to combine. Season with salt and pepper to taste.

The magic of this dish lies in the caramelization of the Brussels sprouts, which brings out their natural sweetness, perfectly balanced by the smoky bacon and a hint of spice.

Tip: For an extra crunch, sprinkle with toasted almonds or pecans before serving.

Turkey Bacon and Avocado Wrap

Looking for a quick, satisfying lunch that packs a punch of flavor? This Turkey Bacon and Avocado Wrap is your go-to, combining creamy avocado with crispy bacon for a texture contrast that’s downright irresistible.

Ingredients

• 4 large flour tortillas (10-inch)
• 8 slices turkey bacon
• 1 large avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cook the turkey bacon in a skillet over medium heat for about 4 minutes per side, until crispy. Transfer to a paper towel-lined plate to drain.
2. In a small bowl, mix the mayonnaise, lime juice, salt, and black pepper to create a spread.
3. Lay out the tortillas and spread the mayonnaise mixture evenly over each one.
4. Layer the shredded lettuce, diced tomatoes, avocado slices, and turkey bacon on one half of each tortilla.
5. Fold the tortillas over the filling, then roll tightly to form wraps.
6. Cut each wrap in half diagonally and serve immediately.

The magic of this wrap lies in the lime-infused mayo, which adds a zesty kick that elevates every bite. Perfect for those days when you crave something hearty yet fresh.

Tip: For an extra crunch, toast the tortillas in a dry skillet for 30 seconds on each side before assembling.

Bacon and Egg Breakfast Muffins

Start your morning with these savory Bacon and Egg Breakfast Muffins, a perfect grab-and-go option that doesn’t skimp on flavor.

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 strips bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Non-stick cooking spray

Instructions

1. Preheat your oven to 350°F and spray a muffin tin with non-stick cooking spray.
2. In a large bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. Divide the crumbled bacon, shredded cheddar cheese, and chopped green onions evenly among the muffin cups.
4. Pour the egg mixture over the toppings in each muffin cup, filling each about 3/4 full.
5. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden.

These muffins are a game-changer for busy mornings, with the perfect balance of fluffy eggs, crispy bacon, and melted cheese in every bite.

Tip: For an extra kick, add a dash of hot sauce to the egg mixture before baking.

Grilled Peach and Bacon Salad

Nothing says summer like the sweet and smoky combo of grilled peaches and crispy bacon in this vibrant salad. It’s a delightful mix of flavors and textures that’s sure to impress.

Ingredients

• 4 ripe peaches, halved and pitted
• 6 slices thick-cut bacon
• 6 cups mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat. Brush the peach halves with 1 tbsp of olive oil and grill for 2-3 minutes per side until charred and slightly softened.
2. While the peaches grill, cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels, then crumble.
3. In a large bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
4. Add the mixed greens to the bowl with the dressing and toss to coat evenly.
5. Divide the dressed greens among plates. Top each with grilled peach halves, crumbled bacon, goat cheese, and toasted walnuts.

The magic of this salad lies in the contrast between the juicy, caramelized peaches and the salty, crunchy bacon—a pairing that’s unexpectedly perfect.

Tip: For an extra flavor boost, drizzle a little extra balsamic glaze over the top before serving.

Bacon and Lentil Soup

Warm up your kitchen with this hearty Bacon and Lentil Soup, a comforting bowl that combines smoky flavors with the earthy goodness of lentils.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
3. Add the rinsed lentils, chicken broth, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the lentils are tender.
4. Remove the bay leaf and stir in the apple cider vinegar. Taste and adjust seasoning if necessary.
5. Serve the soup hot, garnished with the reserved crispy bacon and fresh parsley.

The magic of this soup lies in the balance of smoky bacon and tangy apple cider vinegar, elevating the humble lentil to new heights.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika with the garlic.

Zucchini Noodles with Bacon and Tomato

Looking for a light yet satisfying dish that comes together in minutes? These Zucchini Noodles with Bacon and Tomato are your weeknight hero, offering a perfect balance of freshness and smokiness.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 6 slices bacon, chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
2. In the same skillet, add olive oil and minced garlic, sautéing for about 30 seconds until fragrant.
3. Add the zucchini noodles and cherry tomatoes to the skillet. Season with salt and black pepper, then toss everything together and cook for 2-3 minutes, just until the zucchini is tender but still has a bit of crunch.
4. Return the bacon to the skillet, give it a quick stir to combine, and remove from heat.
5. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the contrast between the crispy bacon and the fresh, vibrant zucchini noodles, making it a standout meal that’s as pleasing to the palate as it is to the eye.

Tip: For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.

Bacon and Sweet Corn Chowder

Warm up your evenings with this creamy Bacon and Sweet Corn Chowder, a comforting bowl that balances smoky and sweet flavors perfectly.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen sweet corn
• 1 large potato, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Fresh chives, chopped for garnish

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until soft, about 3 minutes. Stir in the minced garlic and cook for another minute.
3. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the chicken broth, ensuring no lumps remain. Add the potato and sweet corn, bringing the mixture to a simmer. Cook until the potato is tender, about 15 minutes.
5. Stir in the heavy cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes to blend the flavors.
6. Use an immersion blender to partially puree the chowder, leaving some chunks for texture. Alternatively, transfer 2 cups of the chowder to a blender, puree, and return to the pot.
7. Stir in the butter until melted. Serve hot, garnished with the reserved bacon and fresh chives.

The secret to this chowder’s depth of flavor? A splash of heavy cream and a touch of smoked paprika elevate the sweet corn and smoky bacon to new heights.

Tip: For a lighter version, substitute half-and-half for the heavy cream and turkey bacon for a leaner option.

Healthy Bacon and Cheese Stuffed Peppers

These Healthy Bacon and Cheese Stuffed Peppers are a delightful twist on a classic, packing flavor and nutrition into every bite.

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked quinoa
• 8 slices turkey bacon, cooked and crumbled
• 1 cup shredded reduced-fat cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, mix together the quinoa, turkey bacon, cheddar cheese, onion, tomatoes, garlic powder, smoked paprika, salt, and black pepper.
3. Drizzle the olive oil over the bell peppers, then stuff them with the quinoa mixture.
4. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly.

The smoky flavor of the turkey bacon paired with the creamy melted cheese creates a satisfying contrast that’s hard to resist.

Tip: For an extra crunch, sprinkle some crushed almonds on top before baking.

Bacon and Apple Stuffed Chicken Breast

Transform your weeknight dinner with this Bacon and Apple Stuffed Chicken Breast, a delightful combination of sweet, savory, and smoky flavors that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 slices bacon, cooked and crumbled
• 1 apple, finely diced
• 1/4 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the crumbled bacon, diced apple, shredded cheddar cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder.
3. Cut a pocket into each chicken breast, being careful not to cut all the way through. Stuff each breast with the bacon and apple mixture.
4. Season the outside of the chicken with the remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving. The contrast of the juicy apple and crispy bacon inside tender chicken makes every bite a delightful surprise.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of cooking.

Bacon and Butternut Squash Risotto

This Bacon and Butternut Squash Risotto combines creamy arborio rice with the sweet depth of roasted squash and the smoky crunch of bacon for a comforting dish that’s sure to impress.

Ingredients

• 4 cups chicken broth
• 4 slices bacon, chopped
• 1 small butternut squash, peeled and diced (about 2 cups)
• 1 small onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast for 25 minutes until tender and slightly caramelized.
2. In a large saucepan, heat chicken broth over low heat. Keep warm.
3. In a separate large pan, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pan.
4. Add onion to the pan with bacon drippings; cook until translucent, about 5 minutes. Stir in arborio rice, coating grains with drippings. Cook for 2 minutes.
5. Pour in white wine, stirring until absorbed. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
6. Remove from heat. Stir in roasted butternut squash, crispy bacon, 2 tbsp butter, 1/2 cup Parmesan cheese, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp dried thyme. Adjust seasoning to taste.

The magic of this risotto lies in the contrast between the creamy rice and the crispy bacon, with the butternut squash adding a sweet, velvety texture that’s utterly irresistible.

Tip: For an extra layer of flavor, toast the arborio rice lightly before adding the wine—it deepens the nutty taste of the dish.

Whole Wheat Bacon and Egg Sandwich

Start your morning right with this hearty Whole Wheat Bacon and Egg Sandwich, packed with protein and the perfect crunch.

Ingredients

• 2 slices whole wheat bread
• 2 large eggs
• 4 slices bacon
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon mayonnaise
• 1/2 cup arugula

Instructions

1. In a skillet over medium heat, cook the bacon until crispy, about 4 minutes per side. Remove and drain on paper towels.
2. In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and cook to your preferred doneness, about 3 minutes for sunny-side up.
3. Toast the whole wheat bread until golden.
4. Spread 1 tablespoon mayonnaise on one slice of toast. Layer with arugula, bacon, and the cooked eggs. Top with the second slice of toast.

The combination of crispy bacon, peppery arugula, and creamy mayonnaise elevates this sandwich beyond the ordinary breakfast fare.

Tip: For an extra kick, add a dash of hot sauce to the mayonnaise before spreading.

Bacon and Mushroom Quinoa Bowl

Warm up your evenings with this hearty Bacon and Mushroom Quinoa Bowl, a perfect blend of smoky, savory, and wholesome flavors that come together in under 30 minutes.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 4 slices bacon, chopped
• 1 cup sliced mushrooms
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
3. In the same skillet, add the sliced mushrooms, garlic powder, salt, and black pepper. Cook for 5 minutes, or until the mushrooms are tender and golden.
4. Fluff the cooked quinoa with a fork and divide it between two bowls. Top with the cooked mushrooms, crispy bacon, and a sprinkle of fresh parsley.

The crispy bacon and golden mushrooms add a delightful contrast to the fluffy quinoa, making every bite a satisfying mix of textures and flavors.

Tip: For an extra layer of flavor, drizzle a little balsamic glaze over the bowl before serving.

Bacon and Green Bean Almondine

Transform your weeknight dinner with this Bacon and Green Bean Almondine, a dish that combines crispy bacon, tender green beans, and toasted almonds for a side that steals the show.

Ingredients

• 1 lb fresh green beans, trimmed
• 4 slices bacon, chopped
• 1/4 cup sliced almonds
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and slightly tender. Drain and set aside.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. Add the sliced almonds to the skillet and toast in the bacon drippings for 2 minutes, stirring frequently, until golden. Remove almonds and set aside with the bacon.
4. Melt the butter in the same skillet over medium heat. Add the blanched green beans, lemon juice, salt, and pepper. Toss to coat and cook for 2 minutes until heated through.
5. Return the bacon and almonds to the skillet, tossing everything together for another minute to combine flavors.

The crunch of almonds and the smokiness of bacon elevate simple green beans to a dish with layers of texture and flavor that’s anything but ordinary.

Tip: For an extra burst of freshness, sprinkle with a little more lemon juice just before serving.

Bacon and Eggplant Parmesan

This Bacon and Eggplant Parmesan twists the classic with smoky bacon, adding a rich depth to the layers of tender eggplant and melted cheese.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 4 slices bacon, chopped
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Sprinkle eggplant slices with 1 tsp salt and let sit for 10 minutes to draw out moisture. Pat dry.
3. In a skillet over medium heat, cook chopped bacon until crispy. Remove and set aside.
4. Dip eggplant slices in beaten egg, then coat with breadcrumbs mixed with 1/2 tsp black pepper and 1/2 tsp garlic powder.
5. Arrange breaded eggplant on the baking sheet. Drizzle with 1 tbsp olive oil. Bake for 20 minutes, flipping halfway, until golden.
6. Spread 1/2 cup marinara sauce in a baking dish. Layer half the eggplant, half the bacon, 1/2 cup mozzarella, and 1/4 cup Parmesan. Repeat layers.
7. Bake at 400°F for 15 minutes until cheese is bubbly and golden.

The crispy bacon adds a smoky crunch that contrasts beautifully with the creamy eggplant and cheese, making every bite a delightful surprise.

Tip: For extra crispiness, broil the top for the last 2 minutes of baking.

Bacon and Cauliflower Fried Rice

Transform your weeknight dinner with this Bacon and Cauliflower Fried Rice, a low-carb twist on the classic that doesn’t skimp on flavor.

Ingredients

• 4 slices bacon, chopped
• 1 medium head cauliflower, grated into rice-sized pieces
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots, thawed
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. Add 1 tbsp of vegetable oil to the bacon fat in the skillet. Increase heat to medium-high, add the grated cauliflower, and stir-fry for 3 minutes until slightly softened.
3. Push the cauliflower to one side of the skillet. Add the remaining 1 tbsp of vegetable oil to the empty side, then add the minced garlic and thawed peas and carrots. Stir-fry for 1 minute until fragrant.
4. Mix everything together in the skillet. Create a well in the center, pour in the beaten eggs, and scramble until just set, about 1 minute.
5. Stir in the cooked bacon, soy sauce, sesame oil, and black pepper. Cook for another minute until everything is well combined and heated through.
6. Garnish with sliced green onions before serving.

The smoky bacon and nutty sesame oil elevate this dish beyond your average fried rice, making it a standout even for carb lovers.

Tip: For an extra kick, drizzle with sriracha or sprinkle with red pepper flakes before serving.

Conclusion

We hope this roundup of 20 Delicious Healthy Bacon Recipes inspires your next meal, from breakfast to dinner! Each recipe proves that bacon can be part of a balanced diet. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for easy access. Happy cooking!