A special and delicious accompaniment for breakfast and brunch, peppered maple mustard bacon is prepped the night before and heated in the morning.
Along with Make-Ahead Monkey Bread, this yummy, overnight bacon is a part of our traditional Christmas morning brunch – the one morning of the year that having things made ahead is pretty important. Well, unless you want to be cooking while the family opens gifts, which I’m pretty sure is no one ever.
I’ve made many versions of brown sugar-crusted bacon over the years, but for this recipe I lowered the amount of sweetness, changed to nature-produced maple syrup, added lots of black pepper and it was DELICIOUS. Being able to make it the night before is just a wonderful bonus – though you can make this and eat it right away if you want.
Make Ahead Peppered Maple Mustard Bacon
The key to making this bacon the day before is to cook it half way and then coat it with the seasonings before storing it in the refrigerator until you’re ready to cook it fully.
My family devours this bacon whenever I make it and looks forward to it as a part of our special Christmas day tradition. It’s a perfect compliment to eggs, Monkey Bread, fruit and coffee on Christmas morning.
I hope it will become part of your tradition, too!
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