I know that you know I would NEVER go through a holiday season without talking about bacon wraps. These aren't your average pigs in a blanket.
I try not to let a year go by where I don't remind you about this disgusting recipe. If you were to tell someone the ingredients to the famed bacon wraps I serve my family at Christmas every year, you probably wouldn't be met exclamations of delight.
Instead, after explaining to your guests that 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.
Of course this means 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 fact that the ingredients sound horrifying.
Fact #2 This recipe includes bacon and cheese. Read that one more time, slowly. Baconnnn and cheeseeeee. It's a 🤩🧂 salty 🧂🥓 bacon appetizer 🥓 ✨. With cheese.
If you need to know more than that, I suspect you are one of three things: a vegan, a vegetarian or a hairbrush.
These are not for the food snob. These are not for those who only eat healthy. These are for people who are FUN!
Ingredients
Just look at those ingredients. I mean, they makes no sense at all.
Condensed milk, Worcestershire sauce, and mustard???
The bread make sense. Everyone likes bread.
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.
How to assemble Bacon Wraps
You lay 3 strips of bacon side by side (each piece has previously been cut in half), lay the flattened bread on top, cover with a heaping tablespoon of condensed milk mixture and a sprinkling of cheese. Roll 'er up and your bacon wraps are ready to cook.
TIP: It's fastest if you do these bacon wraps in an assembly line style. Lay out all your bacon, then bread, sauce, cheese, then roll.
Before baking them, you have to secure them with toothpicks because they puff up and toast and get GLORIOUSLY greasy and gooey. Which makes them kind of want to explode if you don't have them secured with a toothpick.
Place them on a rack over a cookie sheet & bake until irresistible.
You can cut these into pieces if you want but they just break apart very easily. Or, I mean, why cut them into pieces at all. Basically they're bite sized even if you don't cut them into 3. Basically.
These are my families favourite Christmas appetizers. Salty, crispy, gooey and slightly sweet.
Bacon Wraps
Ingredients
- 1½ pounds bacon each piece sliced in half
- 20 slices white bread crusts cut off
- ¼ cup dijon mustard
- 1 can sweetened condensed milk
- 2 cups cheddar cheese old, shredded
- 1 tsp. Worcestershire sauce.
Instructions
- 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)
Video
Nutrition
QUESTIONS/ANSWERS
- 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??!
- Where are the jalapeños in these bacon wraps? That's a different kind of bacon wrapped delight. You can see my recipe for Jalapeño poppers here.
I bought the bacon last week when it was on sale, I have the sauce, the mustard, sweetened condensed milk and bread. All I need now is to psych myself up to make them but NOT eat them. They need to go straight into the freezer until Christmas.
Or a very persistent craving.
Enjoy.
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Elaine
Gee, what an unlikely combination, Karen! 😳 Eagle Brand milk and bacon? However, I trust you implicitly, Karen, so yep, I’ll definitely be making these. Thank you!
Karen
Unlikely. That's a good word for it, lol. Yes. In other words the combination sounds horrifying. But trust me. They're delicious! ~ karen!
Anita
I have not even made them yet and see so much potential in them! White bread is under rated (deservedly bad rap) but wow, here with the sweetened condensed milk...can't wait!
ps have you tried it with a more whole wheat kind of bread?
love all you do!
Karen
Hi Anita! Noooo I've never tried it with whole wheat. For one thing the bread really needs to squish when you roll it and I'm afraid the brown bread wouldn't do that. Also - sometimes you just have to go with the cursed white bread in life, lol. Like hot dog buns! Nobody wants a hot dog on whole wheat. ~ karen!
Vikki
They look delicious--but I do have to wonder who came up with the things in the recipe. Hmmm....I think it needs some sweetened condensed milk, and mustard. Yup--mustard. ????....but I'm glad they did.
Bec
I can’t wait to make these! I also just found a recipe for PRALINE BACON that I am going to make. It’s going to be a HAPPY BACONSGIVING season!
Laura Nazimiec
I was just trying to find this recipe. Please archive this. I so want to make this. A lot of my family members won't eat pork. What is wrong with them? LOL. I guess I will try some with turkey bacon blech!
Suzanne Hamilos
We call these “Bacon Wrapped Thingies” and I’m not welcome to the party without them!
Jan in Waterdown
So looking at (aka scrutinizing) your photos, I realized everything’s all on your rustic hardwood floor. Now I have this hilarious mental image of you taking those pics with your elbows on the floor and butt up in the air?! Btw, I noticed an earlier comment about preferring a particular bacon brand. Would you mind sharing that info? Thanks!
Karen
Oh, lol! Funny story, this isn't my floor. :) It's some barnboard that I made into a table for shooting photos on. I can't remember which was my favourite bacon but I used to like Maple Leaf! Might have been around the time I originally wrote this post. I also like Schneiders and President's Choice bacon because you get more grams for the same price as bigger brands. ~ karen!
Jen
WOW! So different from my mom's standard bacon-wrapped water chestnuts or bacon-wrapped dates! I may bust these out for my annual Hanukkah party because they sound amazing and fulfill my bad Jewishness with bacon AND meat with cheese. SCORE!
Karen
Yes, there's definitely mixing of bacon and cheese here. As long as you serve them on your Kosher plates you'll be fine. ;) ~ karen!
Gael James
These look amazing, Karen, and a switch for me from last year's Devils on Horseback. Question: can I roll them ahead of time and freeze them raw? If so, would I bake them from frozen, or let them defrost? Thanks!
Karen
Hi Gael. Yes you can freeze these assembled and uncooked. I like to let them defrost a little bit but they don't have to defrost entirely. Of course, increase the length of your cooking time a bit as well. And just keep checking on them. Once they're the crispiness you like, then they're done. ~ karen!
Laurie
I make these every year, they are so yummy! It's the first thing my kids ask me to make for Christmas Eve.
Karen
Same here, lol! Nobody cares what happens on Christmas Eve as long as there are bacon wraps. ~ karen!
Wendi
Alright Karen, I’m gonna give these a try. But I need to know which way YOU prefer them: bacon only on the outside or with bacon rolled inside?
Karen
Hi Wendi! I used to make sure that the bacon was only on the outside because I didn't want rubbery bacon on the inside, but honestly, this time when I made them I did test. I rolled them both ways and couldn't tell the difference at all. So just do what's easier for you or you prefer. They both turn out the same. ~ karen!
Melissa
If you’re making these now to serve at Christmas, are you baking them now and reheating right before serving, or can you freeze them uncooked?
Karen
I've done both Melissa. Right now I have a batch cooked and ready in the freezer but they're fine to freeze uncooked as well. I prefer cooked just so everything is done and they just have to be flash heated up in the oven before serving. ~ karen!
Kat
I think this recipe qualifies for my saying on butter:
"you've got to fill your arteries with the good stuff so the bad stuff can't get in!"
lol ;)
Karen
LOL! Yep. That's about right for this recipe. ~ karen!
Allison Gorham
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
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!
Joanne
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...
thanks!
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
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!
TucsonPatty
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
Everybody, EVERYBODY likes bacon. Vegan, vegetarian, jewish, doesn't matter ... bacon is everyone's favourite. No judging here. ~ karen!
Meg
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
Karen
Huh. I'm going to have to go back and reread this one. Sounds like it might have been funny. ~ karen!
Laurie
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
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!
Laurie
You're the best!!! I'm making these for Christmas Eve.
Jenn B.
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!!
Kelli
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. :)
Luanne
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.