Bacon Wraps.
A Christmas Clogging Miracle Recipe.

This Bacon Wrap recipe includes bacon and cheese. If you need to know more than that we probably shouldn’t be friends.

Cooked bacon wrap appetizers secured with toothpicks scattered on a white marble countertop.

Skip right to the recipe.

If you were to tell someone the ingredients to the famed bacon wraps that make the rounds every Christmas in my family you probably wouldn’t be met with groans of desire or exclamations of delight.

Instead, after declaring these tasty little treats are made with bacon, sweetened condensed milk, Worcestershire sauce and dijon mustard, the best you could expect is for one out of 10 people to just pretend vomit, as opposed to actually vomit.

That’s why you can never tell anyone what these are made of until after they’ve tried them.  Kind of like beef marrow.  Just spread it on toast and feed it to someone.  Then after they’ve scarfed it down and licked their fingers clean, declare “HAH!  YOU FOOL!  THAT WAS THE MARROW OUT OF THE MIDDLE OF A BEEF BONE!  GROSS, GROSS MARROW!  HAH!  But it’s good isn’t it? Omg.  Why would you throw up like that? That’s very rude.

So that’s fact #1 about Bacon Wraps.  The ingredients sound horrifying.

Fact #2 about bacon wraps is once they try them, they will ask for the recipe.  That’s when you have to make the ingredients sound as appealing as possible.  They aren’t made out of bacon, a can of sweetened condensed milk,  and mustard … they’re created with crispy, salted bacon, with a touch of something sweet to offset the salty, and a little bit of dijon for spice.

See how much better?

There’s also cheese in there, but that takes it so far over the top it’s best to just leave it out until they’ve had a few more and become actual addicts.  At which point you could tell them they’re made out of goat shit and scabs and they’ll still be begging you for the actual recipe.

The original recipe came from my sister, who got it from her friend, who got it from a recipe pamphlet from the fine people who make Sweetened Condensed Milk.  My sister has now handed the recipe out to every single person who has ever tried them.  That’s a slight exaggeration, but so is the goat shit thing.  It’s all part of the writing process.  Don’t worry about it, just go with the flow.

These are not for the food snob.  These are not for those who only eat healthy.  These are for people who are FUN!

Bacon slices on a green plate surrounded by a a bowl of cheese, bread slices, dijon mustard and other ingredients.
Just look at those ingredients. I mean, they makes no sense at all.

Sweetened condensed milk and dijon mustard on black counter

Condensed milk, Worcestershire sauce, and mustard???


Over the shoulder view of a stack of bread having their crusts cut off.

The bread make sense. Everyone likes bread.


Rolling a piece of bread out flat with a marble rolling pin on a black cutting board.

You roll the bread out as flat as you can.  If you have a heavy marble rolling pin, now’s the time to take it out.


Overhead shot of slices of bacon on a black cutting board with a stack of bread in the corner.

You lay 3 strips of bacon side by side (each piece has previously been cut in half)


Overhead shot of placing a slice of flattened bread on 3 short, side by side strips of bacon.

Then you lay the flattened bread on top.


Spoon resting on sweetened condensed milk spread on bread on black cutting board.

Cover with a heaping tablespoon of condensed milk mixture.


Overhead shot of shredded cheese sprinkled on a layer of sweetened condensed milk on bread on top of bacon.

The final ingredient comes next, a sprinkling of cheese.


Rolled, uncooked bacon appetizer with cheese sticking out on black cutting board.

Roll ‘er up and your bacon wraps are ready to cook.  Almost.


Toothpicks in bacon wraps to hold them tight on top of black cutting board.

Before baking them, you have to secure them with toothpicks.


Bacon Wraps appetizers on a wire cookie rack placed over a tin foil lined cookie pan.

Place them on a rack over tin foil lined cookie sheet.


Cooked, crispy bacon wraps scattered on a white marble countertop.

Bake until bacon is cooked (approximately 45 minutes – 1 hour)

Cut, or break each piece off so you have individual, bite sized pieces, each with their own toothpick. Enjoy.

Bacon Wraps

You'd never think this mix of ingredients would make SUCH a delicious appetizer but it does.  I've never met anyone who doesn't love a bacon wrap.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: Yummy
Servings: 20 people
Calories: 319kcal
Author: Karen


  • 1½ pounds bacon each piece sliced in half
  • 20 slices white bread crusts cut off
  • 1/4 cup dijon mustard
  • 1 can sweetened condensed milk
  • 2 cups cheddar cheese old, shredded
  • 1 tsp. Worcestershire sauce.


  • Preheat oven to 375.
  • Mix together condensed milk, Worcestershire sauce, and dijon mustard.
  • Flatten bread with rolling pin.
  • Lay 3 strips of bacon side by side.
  • Lay single piece of bread on top.
  • Smear with a large tablespoon of condensed milk mixture.
  • Top with a fingerful of shredded cheese.
  • Roll up tightly.
  • Secure each bacon piece with a toothpick.
  • Lay bacon wraps on a rack over a tin foil lined cookie sheet to catch drips.  Also line the bottom rack of your oven.
  • Bake until bacon is cooked to your liking (approximately 45 minutes - 1 hour)


  • Can these be frozen?  You bet!  If you have any left over.
  • Can you cook these ahead of time?  Yes indeed.  Just reheat them in a blazing hot (500) oven for a couple of minutes.  Don’t use the microwave to heat them up. They’ll go weird and chewy.
  • What if I don’t like bacon? Can I use something else? What??!!  NO.  Who ARE you??!



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  1. SeaDee says:

    If eating this concoction is the bar for being fun, well then I am SO fun.

    I always keep sweetened condensed milk in the pantry; I’ll eat it with a spoon when I’m out of ice cream and desperate!

  2. Estee says:

    Condensed milk and Bacon? What’s not to love??

  3. This is going to be my entertaining food for all of Christmas. In fact, I might even make it my Christmas dinner!
    And I see nothing wrong with ANY of those ingredients!

  4. Helana says:

    They’re in the oven baking; so not sure how they actually taste. But I’ve got to say the mustard / condensed milk combination is about the most delicious sweet mustard sandwich spread I’ve tasted. Thinking about mixing up the second can, calling it ‘sweet dijon’ and putting it out with the sandwich fixings. Had to resist (mostly) eating the leftover dregs with a spoon. ::: smiles ::: thanks for sharing.

  5. pam dickhaus says:

    WOW!!!! Some of my most favorite ingredients – bacon, bacon, bacon and condensed milk and condensed milk and cheese! What’s not to love? I am going out tomorrow and buying the ingredients i don’t have so i can make these as a treat to go with Christmas dinner. My son and his fiance are going to love these (as will I. I just hope they get here before they’re all gone!)

    • Karen says:

      Let me know how you like them. I made mine in advance for my Christmas Eve dinner and froze them. But … it’s entirely possible I ate many of them. They’re REALLY easy to pop out of the freezer and into the microwave. Too easy, lol. ~ karen!

  6. pam dickhaus says:

    ok, don’t know if i’ll get to make the wraps today. i thought i had dijon mustard, but last night i hunted and hunted and hunted….and only came up with 2 bottles of yellow mustard. a friend gave me some honey mustard and some dijon honey mustard dressing, but, I don’t know…! is there any way or any THING i can substitute for the dijon?

  7. I made them for the second time for our New Years Day party and they were all gone! My friends were addicted to them and were jockying around the table to get them as they came out of the oven. It was hilarious!

  8. Janet Thomson says:

    My friend in bacon:
    I made a triple batch of these for 100 people at a PIG ROAST on Dec 23…the star of the the show was definately these second only to the pig which we wired to the spit at 3 a.m….in headlamps and blizzard appropriate clothing!
    Every single last one was devoured!


  9. Robin says:

    OMG Karen I had forgotten all about these bacon roll ups
    I used to make them all the time with Heather.
    I love your blog you are crazy nuts
    I am hooked

    • Karen says:

      Hey Robin! Welcome to my site. 🙂 It’s time for you to break out the recipe again … ’tis the season for bacon wraps! ~ karen

  10. Joy says:

    I made this last night for my husband and kids. It was a hit! And I didn’t bother to remove the crusts (actually, their favorite piece of bread used in this was the butt crust – it was crispier and still just as tasty). Winning recipe! Thanks, again, Karen (I had to search this one because I didn’t have a chance to make it last year).

    • Joy says:

      I should also say – I didn’t have Dijon mustard, but I did have yellow mustard and Sriracha! I added about a tablespoon of Sriracha to the yellow mustard (to make the full 1/4 cup) and it was a really close match to the Dijon! 🙂

    • Karen says:

      I’m glad they liked it! Good thinking with the regular mustard and the Sriracha. I never would have thought of that and instead probably would have just cried because I didn’t have dijon, lol. ~ karen!

  11. Luanne says:

    You know…… I’m not sure I can do this. I would never e v e r say that I’m a healthy eater, nor would I say that any one of those ingredients are anything I’d stay away from. (I’ve even been known to consume an entire can of condensed milk … continually putting it back in the fridge with saran wrap after each spoonful … over the course of an evening.)

    But I just look at this and my eyebrows just furrow. Maybe I’ll throw a themed potluck or something… “you won’t believe what goes into this” party. I don’t know. I’m like a deer in the headlights on this one.

  12. Kelli says:

    So izzat Canadian back bacon, eh, ya hoser? 🙂 Those look oddly scrumptious…and anything made with sw. condensed milk or bacon has got to be a winner!

    Someone made meatballs for a holiday party a couple weeks back, they had this amazing glaze on them…during the party I overheard a conversation about “grape jelly and ketchup” and said, “OMG that sounds horrible!” She said, “well, it’s what the meatballs are covered in.”

    Seriously, BEST meatballs ever! 50/50 mixture…it’s da bomb baby, try it. 🙂

  13. Jenn B. says:

    Hi Karen – def making these for this Christmas; quick question on the freezing – can I make these now and freeze in a deep freeze u til Christmas Eve? Then just a quick broil from frozen or would you thaw first? My culinary knowledge is minimal!!

  14. Laurie says:

    Hey Karen, not sure if you’ll get this, considering the post is 3 years old, but here goes. Could you make these in advance and keep them in the fridge until it’s time to cook them? Or, could I cook them and serve them at room temperature?

    • Karen says:

      Hey Laurie! I get all my messages no matter how old the post. 🙂 If I need to make these in advance I cook them a week or so before and store them in the freezer then just heat them up quickly in the oven when the guests arrive. ~ karen!

  15. Meg says:

    HAHAH just reading this now in 2017, somehow I missed it back in 2013…and also all the other years you may have linked to it.

    Oh my god, I just snorted and laughed so hard that my boyfriend was concerned for my health.

    goat shit and scabs, I’m dying.

    I will try to remember and make this, sometime!!!! hahah

  16. TucsonPatty says:

    I’m really kind of dissapointed that I’m vegetarian, because I really loved to eat bacon, and sweetened condensed milk is just plain awesome. I would love the yellow mustard and siracha, because for some reason I do not like Dijon mustard. I may make these for a party I’m having, just so I can then fry an egg in the bacon grease. (Yes, I do that whenever I can, every 5 years or so, and the last time was probably close to 10 years ago.) (Don’t judge me, please!) ; ) (I really, really like the flavor of bacon and so I use Bac-os in my popcorn along with butter, salt, Parmesan cheese, chili powder, garlic powder, onion powder.)

    • Karen says:

      Everybody, EVERYBODY likes bacon. Vegan, vegetarian, jewish, doesn’t matter … bacon is everyone’s favourite. No judging here. ~ karen!

  17. Joanne says:

    Oooh, I do want to try this… your sell job worked on me as weird as the combo sounds …. so, have you stored them? Would they heat up okay later? If not, I’ll just make them for myself at home and take a cheese ball to the potluck.

    If I take them, I’ll print out the recipe and origami it into something to delay discovery…


    p.s. I will rate the recipe as five stars even though I haven’t tried it yet, you’ve done that good a job convincing me.

    • Karen says:

      Well, let’s wait until you actually try them, lol. But they are SO good. Yes, you can reheat them later. I tend to undercook them a tad so they don’t dry out and then reheat them the day I’m serving them. I made SCADS of them and freeze them fully cooked as well so I can just pop a few out of the freezer whenever I want one and reheat them in the microwave. ~ karen!

  18. Allison Gorham says:

    Omg….i literally made these tonight for my cousin and her husband ( from Owen Sound )! I printed the recipe years ago from you, and had forgotten how good it was!

    • Karen says:

      I made a BIG mistake today making mine. I used bacon that was on sale instead of the bacon brand I normally use. BAD idea. They aren’t as good. The bacon taste weirdly like it has no salt, and it isn’t the low salt bacon. ~ karen!

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