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 isn’t anyone.
I’ve made many versions of brown sugar crusted Bacon over the years, but this year I lowered the amount of sweetness, changed to less-processed maple syrup, and added lots of black pepper and it was DELICIOUS. And 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).
Click here for this recipe: http://anoregoncottage.com/make-ahead-peppered-maple-mustard-bacon/
