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Posts Tagged ‘pork’

What are you doing for New Year’s Eve and New Year’s Day? If you are hosting or attending a party or nursing a hangover while watching football, impress the pants off your guests with the perfect I’m-mingling-holding-a-craft-beer-appetizer—savory cheesecake in tiny Mason jars.

I concocted this recipe to honor farming in South Dakota. Unlike traditional dessert cheesecake, this smoky cheesecake is full of bacon and Gouda and Gruyere cheese and is served with salty crackers.

smoky bacon cheesecake

For the recipe, read Perfect Appetizer for your Pigskin Party: Smoky Bacon Cheesecake with Gouda and Gruyere on Hungry for Truth’s website.

smoky bacon cheesecake

About Hungry for Truth: “Hungry for Truth” is a new initiative from South Dakota Soybean designed to open discussions about food between South Dakotans and the farmers who grow it. We’re putting it all on the table to have open, honest conversations about how our food is raised and its safety.

The opinion written is my own and I was not compensated for this post. I just happen to like farmers. And bacon. And cheese.

Savory swine wishes,

Staci

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This little piggy went to the market. These little piggies jumped into my breakfast pie. Just like with ham and cheese stuff’n puff, your houseguests will return. Add a side of toast or fresh fruit and it’s the quintessential brunch filled with eggs, bacon, sausage links, ham, and melty cheese. And look at how many farming industries you are supporting with this one recipe: pig, dairy, and chicken farmers!

3 piggies in a breakfast pie

All the breakfast meats in this dish seem like a lot of work for one groggy morning in the kitchen but here’s how to make it easy on yourself. When you fry too many sausage links (and maybe bacon) on a Sunday morning before you leave for a week-long vacation, freeze all those extras. When you are ready to make this breakfast, buy a package of precooked, diced ham.

If you don’t have cooked bacon in your freezer, just fry five strips and chop them into the egg mixture. Easy as [pork] pie.

3 piggies in a breakfast pie

5 large eggs

1/2 cup sour cream

1 cup milk

1/4 cup fresh celery or broccoli, chopped (optional)

1 package (6 ounce) STOVE TOP stuffing mix

3/4 cup diced cooked ham

7 sausage links (or patties), cooked and diced

5 strips cooked bacon, cooked and chopped

1 cup shredded cheddar cheese, divided into two (1/2 cup) measurements

Bake it:

Get your oven to a piping hot 375˚.

In a really big bowl, whisk the eggs. Add the sour cream and whisk until combined. Add milk and whisk until everything is blended. Stir in celery (or broccoli), stuffing mix, ham, bacon, sausage, and 1/2 cup shredded cheese.

Pour into a greased 9-inch pie plate, 9×9 square pan, 9-inch tart pan, or a 2-quart casserole dish. Cover loosely with foil. I like the non-stick kind so the egg mixture doesn’t stick to it.

Bake 60-68 minutes, or until completely heated through the middle. Remove from oven, remove foil, and sprinkle remaining 1/2 cup shredded cheese over the top. Bake uncovered another 5 minutes, or just until cheese is melted and slightly browning.

Remove from oven and serve immediately.

Sweet swine wishes,

Staci

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