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This Brown Sugar and Black Pepper Bacon is a must for your weekend breakfast! It’s the yummiest bacon and it is so easy to make.
Our family went crazy for the sweet brown sugar glaze on this bacon and it pairs so well with any breakfast.
Recipe Ingredient Notes
To make Brown Sugar and Black Pepper Bacon, you will need the following ingredients:
- Thick cut sliced bacon
- Brown sugar
- Coarse ground black pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Brown Sugar and Black Pepper Bacon
- Line a cookie sheet with aluminum foil. Then place 2 wire racks on the foil. We used baking cooling racks.
- Arrange the bacon slices on the racks.
- In a small mixing bowl combine the brown sugar and the pepper. Sprinkle over the bacon.
- Bake at 400℉ for about 25 minutes, or until crispy
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Brown Sugar and Black Pepper Bacon Recipe
You'll love this delicious Brown Sugar and Black Pepper Bacon! It's the best combination of sweet and savory and compliments any breakfast.
Serving Servings
Ingredients
- 1 pound thick cut sliced bacon
- ½ cup brown sugar
- 1 ½ teaspoon coarse ground black pepper
Instructions
- Line a cookie sheet with aluminum foil. Then place 2 wire racks on the foil. We used baking cooling racks.
- Arrange the bacon slices on the racks.
- In a small mixing bowl combine the brown sugar and the pepper. Sprinkle over the bacon.
- Bake at 400℉ for about 25 minutes, or until crispy.
Notes
The foil makes cleanup super easy, you could also use parchment paper.
Recipe adapted from Family Circle
Nutrition
Calories: 386 kcal · Carbohydrates: 19 g · Protein: 10 g · Fat: 30 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 50 mg · Sodium: 506 mg · Potassium: 181 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 31 IU · Calcium: 21 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
How long would you think the bacon would last, once it’s made? Thanks
It should be fine covered in the fridge for at least a week. We eat it so fast that we have never really stored it very long.