Bacon Wrapped Sausage

The name says it all, you don’t need a recipe for this do you?  Just put these little bites of happiness on the table for your next brunch or family breakfast and watch them disappear! (and they are great leftover too 😉)

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The best part of this recipe is that you can get it ready the night before to cook in the morning.  Just wrap each sausage with a half slice of bacon and secure them with 4″ skewers.  Use the amount needed for your family.

Line a sheet pan with foil (keeps the mess down) and arrange the sausages on a rack, cover and refrigerate overnight.

The next morning, preheat the oven to 350º.  Bake the sausage for 15 minutes, then finish them on a hot griddle, turning frequently until the bacon is nice and crispy, and the sausage is cooked to your liking, 15-20 minutes.  Place them back on the rack for a few minutes to drain before serving.

That’s it friends, what could be easier?  So, the next time you are pondering whether to make sausage or bacon for brunch, why not make both!

Notes ♪♫ Most bacon and sausage are gluten free, but I still like to see the gluten free label for extra peace of mind.  I used Johnsonville Vermont Maple Syrup Pork Breakfast Sausage Links and Oscar Mayer Naturally Hardwood Smoked Bacon.

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Sheet Pan Pork Chops, Potatoes and Asparagus

Easy, delicious and only one pan to clean?  Yes please!  Juicy pork chops, tender potatoes and asparagus spears all perfectly seasoned and baked in a sheet pan.  Both the cook and the dishwasher are sure to love this one dish meal!  You can change up the seasonings to suit your taste or just use salt and pepper.  I had a little leftover bacon from another meal, and it really made the veggies pop!

3 servings

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Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 350º.

For the potatoes

I used yellow marble potatoes because of their quick cook time.  If using russet potatoes, you may need to give them a 10-minute head start in the oven or microwave for a few minutes before baking.  Rinse the potatoes and cut them into even size pieces.  In a small bowl, toss them with olive oil and seasoning.  I like a garlic pepper seasoning like this one from Nashville Spice Co.  Spread the potatoes evenly on the right side of the pan and top with 1 strip of chopped bacon.

For the pork chops

Pat the pork chops dry with paper towels, then brush both sides with olive oil.  Sprinkle with seasoning and lay them out in the center of the pan.  Try a barbeque seasoning like this one, with hints of maple flavoring that picks up on the bacon in the veggies.

For the asparagus

Cut the bottom 3″ off the asparagus and discard.  Rinse and spread the spears out on the left side of the pan, drizzle with olive oil and top with remaining strip of chopped bacon.  Try a bold seasoning blend like this one, it’s not just for steak!

Bake for 40 minutes at 350º.  Potatoes should be fork-tender, and pork chops should reach an internal temperature of 145º.  Bring to the table right in the pan for casual dining and easy cleanup!

Notes ♪♫ I can be quite the spice snob at times.  Lately I’ve been using Nashville Spice Co products in my recipes.  They have an amazing variety of spice blends and seasonings that are gluten free, and the company is committed to the clear labelling of allergens and gluten containing ingredients.  They also offer salt free seasoning blends on their website.  I used their Pepper Roasted Garlic, Bourbon Maple Hops, and Montreal Steak Spice in this recipe.

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Hasselback Chicken Breast

How many times a week do you cook chicken?  If you’re like me, it’s at least once every few days.  In fact, I have some 30 recipes and counting on the blog that are made with chicken!  Fried, baked, broiled, grilled.  Chicken soup, chicken pasta, chicken pizza.  And this.

The inspiration for today’s recipe was of course the Hasselback potato.  With bacon and colorful veggies tucked into the fanned out chicken cutlets, it makes quite the fun and impressive presentation!

Dinner for 2 (we found them quite filling and saved half for lunch the next day!)

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  • 2 boneless chicken breasts, 8 oz. each
  • 1/4 sweet onion, sliced thin
  • 4 mushrooms, sliced thin
  • 1/4 red bell pepper, sliced thin
  • 2 slices of bacon, cut into 1″ pieces
  • olive oil
  • gluten free Italian seasoning
  • grated Parmesan cheese
  • cooking spray
  • salt and pepper to taste


Preheat the oven to 400º.  Line a baking sheet with foil and mist with cooking spray.  Cut the veggies into uniform thin slices or ribbons.

Arrange the chicken breasts on the prepared baking sheet and cut horizontal slits about 3/4 inch apart, be careful not to cut all the way through.  Brush with olive oil and sprinkle with Italian seasoning.

Into each pocket, place one slice of onion, 1 slice of mushroom, 1 piece of bacon and 1 slice of bell pepper.  Press down gently to secure them in place.

Drizzle with a bit more olive oil and sprinkle liberally with Parmesan cheese.

And that’s it!  Now just bake for 25 minutes at 400º.

Come closer, take a look!  Can you smell it?  It was absolutely delicious!

Notes ♪♫ I tried this recipe a couple of ways.  On my first attempt I cooked the veggies before stuffing the chicken.  It turned out ok, but I found the chicken was far more tender and juicier when the veggies and bacon were not cooked in advance.

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