Best 7 Tomato Bacon Brunch Roulade Recipes

BACON TOMATO CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. , In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon., Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

THANKSGIVING BACON ROULADE

Steps:

• Preheat the oven to 400 degrees F. Place a cooling rack on a rimmed baking sheet. Top with a 12-by-10-inch piece of parchment.
• Arrange the bacon slices horizontally on the parchment so they are overlapping to form a large rectangle the size of the paper. Bake until the bacon starts to shrink and render fat, about 20 minutes. Set aside to cool slightly. Increase the oven temperature to 450 degrees F.
• Meanwhile, bring a small saucepan of salted water to boil. Drop the green beans in the water and cook for 2 minutes, then remove to a strainer and run a little cold water over the beans to cool.
• To assemble the roulade, spread the potatoes on the bacon blanket in a 6-by-10-inch rectangle, leaving a border of uncovered bacon on all sides. With the back of a spoon, make 2 long troughs lengthwise down the center of the potatoes, leaving space between and around the troughs. Spoon the gravy into the troughs (keeping the gravy chilled prevents it from running all over the potatoes). Sprinkle the gravy and potatoes with the Cheddar. Arrange the green beans 2 to 3 across in a thin line on top of the Cheddar, in between the gravy troughs. Sprinkle the Parmesan over the green beans and potatoes.
• Form the stuffing into a 10-inch log; you can use your hands to shape it or spoon the stuffing onto a piece of parchment and tightly roll it into a log. Place the stuffing log down the center of the bacon rectangle. Working from one of the long sides of the bacon rectangle, grab the parchment and pull it up and over the stuffing. Use the parchment to help you roll it into a roulade, making sure it ends up seam-side down.
• Bake the roulade until the bacon is cooked and crispy, about 30 minutes. Let rest for about 5 minutes, then transfer to a cutting board and slice into 1-inch slices. Serve with warm gravy and cranberry sauce.

CHEDDAR GRITS AND BACON ROULADE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter baking pan and line with parchment paper, then butter paper. Dust pan with flour, knocking out excess.
• Melt butter (3 tablespoons) in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, then add nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to moderate and bring to a boil, whisking constantly, then reduce heat and simmer mixture, whisking occasionally, 5 minutes. Remove from heat and add egg yolks 1 at a time, whisking well after each addition. Transfer to a large bowl and cover surface of mixture with a sheet of buttered parchment (buttered side down, to keep yolk mixture from forming a skin), pressing gently.
• Bring water to a boil in cleaned saucepan and gradually add grits, whisking constantly. Reduce heat and simmer, uncovered, stirring occasionally, 5 minutes. Remove from heat and whisk in 1 cup cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Whisk grits into yolk mixture until combined well.
• Beat egg whites in another large bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then stir one third of whites into yolk mixture to lighten. Fold in remaining whites gently but thoroughly.
• Spread evenly in lined baking pan, then bake until golden and firm to the touch, 25 to 30 minutes.
• Toss together bacon, scallion, and remaining 3/4 cup cheese in a bowl.
• Remove roulade from oven and cover with well-buttered parchment paper (buttered side down) and then a kitchen towel and invert a baking sheet over towel. Invert roulade onto baking sheet. Carefully peel off parchment from top of roulade and discard, then trim 1/4 inch from each short side of roulade. Scatter bacon mixture evenly over top of roulade.
• Starting with a long side, roll up the roulade jelly-roll style, using towel to help lift and support as you roll and carefully removing parchment as you go. Arrange roulade, seam side down, on baking sheet and bake, uncovered, just until cheese is melted, about 5 minutes.

FRIED GREEN TOMATOES WITH BACON RéMOULADE

Steps:

• Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.
• In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.
• Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.
• Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.
• Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.

GERMAN ROULADEN

Steps:

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

GRILLED BACON-TOMATO SANDWICHES

Steps:

• Top 2 slices of bread with a slice of cheese each; layer each with 2 tomato slices, 2 bacon strips, half of the basil and another cheese slice. Top with remaining bread. Brush dressing over outside of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

BACON-TOMATO SALAD

Steps:

• In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.