This bacon wrapped pork tenderloin is juicy and moist and an absolute favorite with our family whenever we have a bbq. 

Pork tenderloin is a very basic and affordable cut of meat but once you drizzle it in maple syrup and wrap it in bacon, it becomes a special treat! 

Ingredients needed for Bacon Wrapped Pork Tenderloin: 

(scroll down for complete printable recipe) 

• pork tenderloin
• salt
• black pepper
• garlic powder 
• maple syrup 
• bacon 

How to Make It:

• Lay the pork tenderloin on a baking sheet and using a sharp knife, score each side about 5 times.
• Season to achieve side generously with salt, pepper, and garlic powder. 
• Drizzle each tenderloin with maple syrup. 
• Wrap bacon around each tenderloin. 
• Grill on a hot medium high heat grill for about 10 minutes on each side until it reaches the internal temp of 145. 
• Remove from heat and let rest for 10 minutes before cutting. 

Adding pork tenderloin is a great addition to your menu to help feed a crowd. It’s quick and easy to make and it always disappears fast. People are always amazed to find out its pork. It tastes so good!

I hope y’all like this recipe and try it at your next barbecue. Enjoy! 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Bacon Wrapped Pork Tenderloin

These bacon wrapped pork tenderloins are moist and full of flavor. The sizzling bacon and the sweetness from the maple syrup are an irresistible combo.

Course Main Course

Cuisine American

Keyword BBQ, Main Course, Pork

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• Pork tenderloins
• Salt
• Black Pepper
• Garlic powder
• Maple syrup
• Bacon

Instructions

• Place tenderloins on a baking sheet. Score each tenderloin diagonally about 5-6 times on both sides.
• Season generously with salt, pepper, and garlic powder on both sides.
• Pour maple syrup over each side.
• Wrap strips of bacon around each tenderloin from one end to the other.
• Place on grill and pour the extra maple syrup and juices from the pan on top of the tenderloins. Cook about 10 minutes on each side until internal temp of 145 degrees.
• Remove from grill and tent with foil on a pan or cutting board. Let rest for at least 10 minutes before cutting and serving.

The post Bacon Wrapped Pork Tenderloin appeared first on My Everyday Ordinary Life.

These fluffy little bacon and cheese egg bites are perfect for busy mornings when you need something to grab and eat on the go. Full of protein and delicious bacon, everybody will enjoy them! 

My favorite things about these little egg muffins are: 

1. They’re healthy for the kids to eat but they taste good so they actually eat them. If you know you know. 
2. They’re easy to make ahead and refrigerate and then heat up when you need a quick breakfast.
3. Popping them out of the silicone cups is highly satisfying. I don’t have to grease the cups, they just are amazing! Here’s the link for the silicone baking cups I have.
4. They don’t take long to mix up and put in the oven. Quick and rewarding!

Ingredients you need to make these:

(scroll down for complete printable recipe with measurements)

• bacon, I cook my bacon in the air fryer for 8 minutes at 400 degrees
• shredded cheese, use whatever kind you have on hand. Cheddar works great, most of the time I use Monterrey jack because that’s what I buy in bulk 
• eggs
• whole milk
• salt
• black pepper
• garlic powder 

Here’s How You Make Bacon and Cheese Egg Bites:

• Place your silicone baking cups in a 12 cup muffin tin. If you don’t have any, you can just grease the pan really well.
• Distribute the chopped bacon evenly between the cups. 
• Distribute the cheese evenly between the cups.

• In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
• Pour the egg mixture into the cups, distributing evenly between all 12 cups. 
• Bake in 350 degree oven until set in the middle, about 25 minutes 
• Pop the egg bites out of the muffin cups and enjoy! 
• Refrigerate any leftovers. 

You can get creative and add whatever you want in these egg bites. Instead of bacon, try sausage. Add onions, bell peppers, and mushrooms. Even asparagus or cabbage would taste good! A lot of people add cottage cheese to their egg bites and that is delicious and adds extra protein to them. I would replace the milk with cottage cheese if I decided to do that. 

I hope you and yours enjoy these little egg bites. You could call them egg muffins I guess! 
Here’s to healthy breakfasts that don’t take all day to make,

~Rachel Ballinger 🥚

Here Are Some More Easy Breakfast Recipes For You: 

• Sourdough Pancakes 
• Sourdough Crepes
• Cinnamon Apple Dutch Baby
• Bacon Asparagus Frittata 
• Homemade Yogurt 
• Peanut Butter Chocolate Granola 

“A lot of living happens in the kitchen.”  ~Rachel

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Bacon and Cheese Egg Bites

These delicious little egg bites are soft and fluffy and flavorful. Extra tasty with bacon and cheese and easy to make ahead and reheat on busy mornings for a healthy breakfast.

Course Breakfast

Cuisine American

Keyword Bacon, Breakfast, cheese, eggs

Servings 12 Egg Bites

Author Rachel Ballinger

Equipment

• 12 cup muffin tin
• Silicone baking cups

Ingredients

• 6 strips bacon cooked and chopped
• 1 cup shredded cheese
• 8 eggs
• 1/2 cup milk
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

• Preheat oven to 350 degrees.
• Place 12 silicone muffin liners in a cupcake pan.
• Place the chopped bacon in each cup, distributing evenly.
• Sprinkle the shredded cheese on top of the bacon, distributing evenly between the cups.
• In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Pour into the cups on top of the bacon and cheese, evenly distributing it between them.
• Bake in preheated oven for 25 minutes.
• Remove from silicone cups. They’ll pop right out! Serve right away or refrigerate leftovers.

The post Bacon and Cheese Egg Bites appeared first on My Everyday Ordinary Life.

Bacon Asparagus Frittata is a skillet full of fresh veggies and fluffy eggs. You can throw it together fast for a breakfast that looks as good as it tastes! This one is stuffed with bacon, asparagus, mushrooms, tomatoes, onion, and garlic. So tasty and perfect for breakfast or brunch or even for supper.

What makes a frittata a frittata you ask? Well let me tell you. It doesn’t have a crust and you start making it on the stovetop and finish by baking it in the oven. A quiche for example has a crust and is baked entirely in the oven. 
You need a skillet that you can use on the stovetop and that you can put in the oven. A 10” inch cast iron skillet is perfect for the job. Click on this link for the one I have.

Ingredients Needed for This Delicious Frittata:

(Scroll down for complete recipe with measurements.)

• olive oil
• bacon
• onion
• garlic cloves
• asparagus
• mushrooms
• tomatoes 
• mozzarella cheese
• eggs
• milk
• salt
• pepper
• garlic powder 

How to Make this Bacon Asparagus Frittata:

• sauté the bacon and veggies in the oil 
• whisk together the eggs, milk, and seasonings
• sprinkle the cheese on the veggies 
• pour the eggs over the top 
• bake in preheated oven until set 
• cut yourself a piece and enjoy! 

I love how easy it is to make a frittata and that it keeps well in the fridge for leftovers. Make a couple at the beginning of the week and it’ll feed you all week long. Try a frittata if you’re looking for a healthy nutritious start to your day. 
Feel free to get creative and experiment with any kind of meat or veggies that you have on hand. If I’m making this for the kids, I have to leave the mushrooms out because they’re not going to eat those! They don’t really care for the asparagus either. But they really like the bacon and cheese. Lol! 

Here’s to a good breakfast, here’s to eating lots of eggs, and here’s to a simple recipe that uses real ingredients and that tastes real good! 
~Rachel Ballinger 🍳

”A lot of living happens in the kitchen.”   ~Rachel

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Bacon Asparagus Frittata

Bacon Asparagus Frittata is a skillet full of fresh veggies and fluffy eggs. You can throw it together fast for a breakfast that looks as good as it tastes! This one is stuffed with bacon, asparagus, mushrooms, tomatoes, onion, and garlic.

Course Breakfast

Cuisine American

Keyword Asparagus, Bacon, Breakfast, eggs

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

• 2 tbsp olive oil
• 6 strips bacon chopped
• 1/2 onion chopped
• 2 cloves garlic minced
• 1 cup asparagus chopped
• 1 cup mushrooms slices
• 1 cup tomatoes diced
• 1 cup shredded mozzarella cheese
• 8 large eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder

Instructions

• Preheat the oven to 350 degrees.
• In a skillet over medium heat, sauté the bacon and onion for about 5 minutes. Add the garlic, asparagus, and mushrooms. Sauté for another five minutes. Add the diced tomatoes and sauté for just a minute or two.
• While the veggies are cooking, whisk together the eggs, milk, salt, pepper, and garlic powder in a bowl.
• Sprinkle the shredded cheese on top of the veggies.
• Pour the eggs over the cheese.
• Place in preheated oven and bake for 18 minutes or until eggs are set in the center.

The post Bacon Asparagus Frittata appeared first on My Everyday Ordinary Life.

This creamy bacon potato soup is so delicious and perfect for colder weather. Full of potatoes, sour cream, and bacon, it’s like a loaded baked potato soup. When you top a bowl of this hot soup with cheese, sour cream, and green onions it takes it to the next level of comforting goodness. 

Why I Like this Creamy Bacon Potato Soup: 

• Soup is my favorite food group and this one is very yummy!
• It’s full of so many delicious things. Bacon, potatoes, butter, cream, sour cream, it 100% fits in the comfort food category. 
• It’s like a loaded baked potato but in soup form. And who doesn’t like a loaded baked potato? 
• It’s a great soup for when you want to take a meal to a new mom or to somebody when they lose a loved one. Pair it with some soft homemade dinner rolls and chocolate chip orange scones and it’s a winner of a meal. 

Ingredients needed to make Creamy Bacon Soup: 

(Scroll down for full recipe with measurements) 

• bacon, chopped
• butter, salted 
• onion, chopped
• celery stalks, chopped
• large carrots, chopped
• minced garlic
• flour
• chicken broth
• potatoes, peeled and diced into 1” cubes
• whole milk
• salt
• pepper
• heavy cream
• sour cream
• parsley
• Toppings: Sour cream, shredded cheddar cheese, and chives or green onions 

How to make the soup:

(Scroll down for complete recipe) 

1. First you sauté the bacon in a big pot. Once cooked, use a slotted spoon to remove and place on a paper toweled lined plate to drain. 
2. Add butter to the bacon grease and melt. Add onions, carrots, and celery and sauté till tender. Add garlic.

3. Sprinkle the flour over the ingredients in the pot and stir until smooth. Sauté for a couple minutes.

4. Add the chicken broth, potatoes, milk, salt, and pepper to the pot.

5. Bring to a simmer and cook until potatoes are soft.

6. Reduce heat to low and partially blend with an immersion blender. I like the texture of mostly smooth but with still some potato chunks. Alternatively you can blend half the soup in a blender if you don’t have an immersion blender. Here’s the immersion blender I have. It’s powerful and amazing and one of my favorite tools. 

7. Add the heavy cream, sour cream, parsley, and cooked bacon and stir well.

8. Allow soup to simmer for 15 minutes before serving.

9. Ladle into bowls and top with sour cream, shredded cheddar cheese, and chives or green onions. Enjoy!

I realize this recipe makes a big pot of soup. I love it because it’s enough for our family with leftovers for the next day. But you can definitely split the recipe in half. If you split it in half, use about 6 potatoes. 

Enjoy the soup my friends!
~Rachel Ballinger 💕

”A lot of living happens in the kitchen.”   ~Rachel 

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Creamy Bacon Potato Soup

This creamy bacon potato soup is so delicious and perfect for colder weather. Full of potatoes, sour cream, and bacon, it’s like a loaded baked potato soup.

Course Main Course

Cuisine American

Keyword Bacon, Potato, soup

Servings 24 Servings

Author Rachel Ballinger

Ingredients

• 1 pound bacon chopped
• 6 tbsp butter
• 1 onion chopped
• 3 celery stalks chopped
• 2 large carrots chopped
• 1 tbsp minced garlic
• 1/2 cup flour
• 2 quarts 8 cups chicken broth
• 5 lbs potatoes peeled and diced into 1” cubes
• 2 cups milk
• 1 tbsp salt
• 1 tsp pepper
• 1 cup heavy cream
• 1 cup sour cream
• 2 tsp parsley
• Sour cream shredded cheddar cheese, and chives or green onions for toppings

Instructions

• Place chopped bacon in a large pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter, chopped onion, celery, and carrots to the fat and sauté over medium heat until veggies are tender about 5 minutes.
• Add garlic and sauté for about 1 minute.
• Sprinkle the flour over the ingredients in the pot and stir until smooth. Sauté for a couple minutes.
• Add the chicken broth, potatoes, milk, salt, and pepper to the pot.
• Bring to a simmer and cook until potatoes are soft.
• Reduce heat to low and partially blend with an immersion blender. I like the texture of mostly smooth but with still some potato chunks. Alternatively you can blend half the soup in a blender if you don’t have an immersion blender.
• Add the heavy cream, sour cream, parsley, and cooked bacon and stir well.
• Allow soup to simmer for 15 minutes before serving.
• Ladle into bowls and top with sour cream, shredded cheddar cheese, and chives or green onions.

The post Creamy Bacon Potato Soup appeared first on My Everyday Ordinary Life.

To make a good scone, you want to follow a few simple rules. Use cold butter and mix the dough until it’s nice and crumbly but don’t over mix the dough. There, that’s it’s. Some people say you absolutely have to mix them by hand to keep them from becoming tough but I often use my mixer and just make sure I don’t over mix.

Scones are delicious as a snack on their own, the perfect accompaniment to a hot cup of tea or coffee, and they satisfy that little sweet tooth craving we all get sometimes. They’re staple at your brunch table or tea party. 

This recipe is easy to double and fast to mix up and it bakes in only 17 minutes. I love scones because once you have the basic recipe, you can try any kind of flavor combinations. So much fun! 

Ok, go on and make a batch of scones and brew a pot of tea and have yourself a little tea party. I’m sure there will be a couple of uninvited guests (kids, husband, neighbor haha) that will inevitably show up. That’s the best part of it. Enjoy! 
~Rachel Ballinger 💕☕️

“A lot of living happens in the kitchen.”    ~Rachel

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Maple Bacon Chocolate Chip Scones

Maple bacon chocolate chip scones are one of my favorite flavor combinations! The savory bacon, the sweetness of the chocolate chips, topped with the maple syrup glaze just works perfectly. These are perfect for your brunch table or tea party.

Course Dessert

Cuisine American

Keyword Bacon, Chocolate Chip, Maple Syrup, Scones

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

37 minutes minutes

Servings 16 Scones

Author Rachel Ballinger

Ingredients

For the Scones:

• 2 cups all purpose or bread flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tbsp salted butter cold and cut into cubes
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 4 strips bacon cooked and chopped
• 1/2 cup semi-sweet mini chocolate chips

For the Glaze:

• 1 cup powdered sugar
• 1 tablespoon maple syrup
• 1-2 tablespoons milk

Instructions

• Preheat oven to 400 degrees.
• In your mixer combine flour, sugar, baking powder, and salt. Cut the cold butter into smaller pieces and add to the dry mixture. Mix together until the butter is broken into small little pieces. It will take time so just be patient and it will break down!
• Add the milk, cream, vanilla, chocolate chips, and chopped bacon and mix just until nicely combined.
• Turn out the dough onto a floured surface. Divide dough in half and by hand form both sections into circles. You want the dough about an inch thick. Cut each circle into 8 pieces like a pie with a dough scraper or knife.
• Place about an inch apart on a cookie sheet. Bake for 17 minutes or until golden brown. Cool and then drizzle with glaze.

To make the Glaze:

• Combine all ingredients in a small bowl with a spoon. Add a little more or less milk to get the consistency you need.
• I put the glaze in a small ziploc bag, snip the corner off, and drizzle the glaze on the scones.

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The post Maple Bacon Chocolate Chip Scones appeared first on My Everyday Ordinary Life.