20 Delicious Turkey Bacon Recipes for Every Occasion

Who says turkey bacon can’t be the star of the show? Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for seasonal favorites to impress your guests, we’ve got you covered. Dive into our roundup of 20 Delicious Turkey Bacon Recipes for Every Occasion and discover just how versatile and tasty turkey bacon can be. Your next favorite dish awaits!

Turkey Bacon and Avocado Wrap

Kneading through the quiet of the morning, the thought of a Turkey Bacon and Avocado Wrap brings a comforting warmth to the forefront. It’s a dish that marries simplicity with indulgence, perfect for those moments when you crave something both nourishing and delightful.

Ingredients

• 4 slices of thick-cut, smoky turkey bacon
• 1 ripe, creamy avocado
• 2 large, flour tortillas (10-inch), soft and pliable
• 1/4 cup of crisp, fresh arugula
• 2 tbsp of tangy, smooth mayonnaise
• 1/2 tsp of freshly squeezed lemon juice, bright and zesty
• 1/4 tsp of coarse sea salt, for a subtle crunch
• 1/4 tsp of freshly ground black pepper, aromatic and pungent

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and cook the turkey bacon for 3-4 minutes on each side until crispy and golden brown. Transfer to a paper towel-lined plate to drain.
2. While the bacon cooks, halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, salt, and pepper, then mash lightly with a fork until chunky-smooth.
3. Lay the tortillas flat on a clean surface. Spread 1 tbsp of mayonnaise evenly over each tortilla.
4. Divide the mashed avocado between the two tortillas, spreading it over the mayonnaise. Tip: Leave a 1-inch border around the edges to prevent spillage when rolling.
5. Top each tortilla with 2 slices of turkey bacon and a handful of arugula.
6. Starting at one end, tightly roll each tortilla into a wrap, tucking in the sides as you go. Tip: For easier rolling, slightly warm the tortillas in a dry skillet for 10 seconds on each side before assembling.
7. Cut each wrap in half diagonally and serve immediately. Tip: For an extra crunch, lightly toast the wraps in a skillet for 1-2 minutes on each side after rolling.

Avocado’s creaminess contrasts beautifully with the crispy bacon, while the arugula adds a peppery bite. Serve these wraps with a side of sweet potato fries for a satisfying meal that’s as pleasing to the palate as it is to the eye.

Maple Glazed Turkey Bacon

Just imagine the sweet, smoky aroma of maple glazed turkey bacon filling your kitchen on a quiet morning, a simple pleasure that turns the ordinary into something memorable.

Ingredients

• 1 pound of thick-cut turkey bacon
• 1/4 cup of pure maple syrup, the darker the better for depth of flavor
• 1 tablespoon of Dijon mustard, for a tangy contrast
• 1/2 teaspoon of smoked paprika, to enhance the smokiness
• 1 tablespoon of unsalted butter, for a rich glaze

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the thick-cut turkey bacon slices in a single layer on the prepared baking sheet, ensuring they don’t overlap.
3. In a small saucepan over low heat, combine the pure maple syrup, Dijon mustard, smoked paprika, and unsalted butter. Stir gently until the butter melts and the mixture is well combined, about 2 minutes.
4. Brush half of the maple glaze evenly over the turkey bacon slices, reserving the rest for later.
5. Bake in the preheated oven for 10 minutes, then carefully flip each slice and brush with the remaining glaze.
6. Continue baking for another 8-10 minutes, or until the turkey bacon is crispy and the glaze is caramelized.
7. Remove from the oven and let rest for 2 minutes on the baking sheet to allow the glaze to set slightly.

Yielded from the oven, the turkey bacon boasts a perfect balance of sweet and smoky, with a satisfying crunch that gives way to tenderness. Serve it alongside fluffy pancakes or crumbled over a fresh arugula salad for a delightful contrast.

Turkey Bacon and Egg Breakfast Bowl

Amidst the quiet of the morning, there’s something deeply comforting about preparing a meal that feels like a warm embrace. This Turkey Bacon and Egg Breakfast Bowl is a simple yet satisfying way to start the day, combining the savory crispness of turkey bacon with the creamy softness of eggs.

Ingredients

• 4 slices of lean turkey bacon, crisped to perfection
• 2 large farm-fresh eggs, gently whisked
• 1/2 cup of sharp cheddar cheese, freshly grated
• 1 tbsp of rich extra virgin olive oil
• 1/4 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Heat a non-stick skillet over medium heat and add the olive oil, swirling to coat the pan evenly.
2. Add the turkey bacon slices to the skillet, cooking for 3-4 minutes on each side until they achieve a golden crispness. Remove and set aside on a paper towel to drain.
3. In the same skillet, pour in the whisked eggs, stirring gently with a spatula to create soft, fluffy curds.
4. Season the eggs with sea salt and black pepper, continuing to stir until they’re just set but still moist, about 2-3 minutes.
5. Crumble the cooked turkey bacon into bite-sized pieces and fold them into the eggs along with the grated cheddar cheese, allowing the cheese to melt slightly from the residual heat.

Mornings are transformed with this bowl’s harmonious blend of textures and flavors. The crispiness of the turkey bacon contrasts beautifully with the velvety eggs, while the melted cheese adds a layer of richness. Serve it alongside a slice of toasted artisan bread for a complete meal that comforts and satisfies.

Turkey Bacon Wrapped Asparagus

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that balances simplicity with elegance. Today, let’s embrace the quiet joy of wrapping crisp asparagus in savory turkey bacon, a combination that promises both texture and flavor in every bite.

Ingredients

• 12 spears of fresh, vibrant green asparagus, trimmed
• 6 slices of thinly sliced, smoky turkey bacon
• 1 tablespoon of golden, pure olive oil
• 1/2 teaspoon of finely ground, aromatic black pepper
• 1/4 teaspoon of coarse, flaky sea salt

Instructions

1. Preheat your oven to 400°F (204°C), allowing it to reach the perfect temperature for roasting.
2. Lightly brush each asparagus spear with the golden olive oil, ensuring they’re evenly coated for a beautiful roast.
3. Season the asparagus with the finely ground black pepper and flaky sea salt, gently tossing to distribute the flavors.
4. Divide the asparagus into bundles of two spears each, wrapping each bundle snugly with a slice of smoky turkey bacon.
5. Arrange the wrapped bundles on a baking sheet lined with parchment paper, leaving space between each for even cooking.
6. Roast in the preheated oven for 15-18 minutes, or until the turkey bacon is crispy and the asparagus is tender but still vibrant.
7. Let the bundles rest for 2 minutes before serving, allowing the flavors to meld beautifully.

Lightly crisp on the outside with a tender, juicy interior, these turkey bacon-wrapped asparagus bundles offer a delightful contrast of textures. Serve them alongside a sunny-side-up egg for a breakfast that feels indulgent yet wholesome, or as an elegant appetizer that’s sure to impress.

Turkey Bacon and Cheese Stuffed Peppers

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that wraps the bold flavors of turkey bacon and melted cheese in the sweet embrace of bell peppers. It’s a recipe that feels like a hug, perfect for those evenings when you crave something both nourishing and indulgent.

Ingredients

• 4 large bell peppers, vibrant and firm
• 1 cup cooked turkey bacon, crispy and crumbled
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup cream cheese, softened to room temperature
• 1/4 cup green onions, thinly sliced
• 1 tsp garlic powder, aromatic and finely ground
• 1/2 tsp smoked paprika, for a hint of warmth
• Salt, just a pinch to enhance the flavors

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for roasting the peppers.
2. Carefully slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow space for the filling.
3. In a mixing bowl, combine the crumbled turkey bacon, grated cheddar cheese, softened cream cheese, sliced green onions, garlic powder, smoked paprika, and a pinch of salt. Mix until all ingredients are evenly distributed.
4. Generously fill each bell pepper with the mixture, pressing down lightly to ensure they’re packed full of flavor.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
6. Let the peppers cool for 5 minutes before serving, allowing the flavors to meld together beautifully.

With each bite, the creamy, smoky filling contrasts delightfully with the sweet, tender pepper. Serve these stuffed peppers atop a bed of wild rice for a complete meal that’s as visually appealing as it is delicious.

Turkey Bacon and Spinach Quiche

On a quiet morning like this, there’s something deeply comforting about the idea of a warm, savory quiche waiting to be pulled from the oven. It’s a dish that feels both indulgent and wholesome, a perfect balance for a leisurely breakfast or brunch.

Ingredients

• 1 9-inch pie crust, chilled and flaky
• 6 slices of turkey bacon, crispy and crumbled
• 1 cup of fresh spinach, tender and roughly chopped
• 4 large farm-fresh eggs, beaten
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of shredded sharp cheddar cheese, melty and golden
• 1/4 teaspoon of sea salt, finely ground
• 1/4 teaspoon of black pepper, freshly cracked
• 1/8 teaspoon of nutmeg, warm and aromatic

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. Place the chilled pie crust into a 9-inch pie dish, gently pressing it against the sides and bottom. Trim any excess dough for a neat edge.
3. In a skillet over medium heat, cook the turkey bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
4. In the same skillet, wilt the spinach for about 2 minutes, just until tender. Remove from heat and set aside.
5. In a large bowl, whisk together the beaten eggs, heavy cream, sea salt, black pepper, and nutmeg until smooth.
6. Layer the crumbled turkey bacon and wilted spinach evenly over the bottom of the pie crust.
7. Pour the egg mixture over the bacon and spinach, then sprinkle the shredded cheddar cheese on top.
8. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
9. Let the quiche cool for 10 minutes before slicing to allow the filling to firm up.

Light and fluffy with a satisfying crunch from the bacon, this quiche is a delightful contrast of textures. Serve it with a side of mixed greens dressed in a light vinaigrette for a complete meal that’s as beautiful as it is delicious.

Turkey Bacon and Sweet Potato Hash

Morning light filters through the kitchen window, casting a warm glow on the counter where today’s comfort begins. This dish, a harmonious blend of savory and sweet, is a quiet celebration of simplicity and flavor, perfect for those moments when the world outside feels too loud.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 4 slices thick-cut turkey bacon, chopped into bite-sized pieces
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon finely ground black pepper
• 2 farm-fresh eggs
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the chopped turkey bacon to the skillet, cooking until crispy and golden, approximately 5 minutes. Tip: Stir occasionally to ensure even cooking.
3. Transfer the cooked bacon to a plate lined with paper towels, leaving the drippings in the skillet.
4. In the same skillet, add the diced sweet potato and onion, sautéing until the sweet potato begins to soften, about 8 minutes. Tip: Cover the skillet for the first 5 minutes to speed up the cooking process.
5. Stir in the minced garlic, smoked paprika, and black pepper, cooking for an additional 1 minute until fragrant.
6. Return the cooked bacon to the skillet, mixing well to combine with the sweet potato mixture.
7. Create two small wells in the hash and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks. Tip: For firmer yolks, cook for an additional 2 minutes.
8. Sprinkle with fresh parsley before serving.

Just as the first bite reveals the crispy bacon against the tender sweet potato, the runny egg yolk ties everything together with its creamy richness. Serve this hash straight from the skillet for a rustic presentation, or plate it with a side of toasted sourdough for dipping into the yolk.

Turkey Bacon and Apple Salad

How often do we find ourselves craving something that strikes the perfect balance between hearty and refreshing? This Turkey Bacon and Apple Salad is a delightful answer to that craving, blending the smoky richness of bacon with the crisp sweetness of apples in a way that feels both comforting and light.

Ingredients

• 4 slices of thick-cut turkey bacon, crisped and crumbled
• 2 cups of mixed greens, washed and thoroughly dried
• 1 large honeycrisp apple, thinly sliced
• 1/4 cup of crumbled blue cheese, rich and tangy
• 1/4 cup of toasted pecans, roughly chopped for a buttery crunch
• 2 tbsp of extra virgin olive oil, smooth and fruity
• 1 tbsp of apple cider vinegar, with a bright acidity
• 1 tsp of honey, for a touch of sweetness
• 1/2 tsp of Dijon mustard, adding a subtle sharpness
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a skillet over medium heat and cook the turkey bacon until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to cool, then crumble into bite-sized pieces.
2. In a large salad bowl, combine the mixed greens, thinly sliced honeycrisp apple, crumbled blue cheese, and toasted pecans.
3. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified. Season with salt and freshly ground black pepper to taste.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Scatter the crumbled turkey bacon over the top of the salad just before serving to maintain its crispness.

With each bite, the salad offers a symphony of textures—from the crisp apples and greens to the creamy blue cheese and crunchy pecans. The smoky turkey bacon adds a depth of flavor that makes this dish stand out. Consider serving it alongside a warm slice of crusty bread for a complete meal that satisfies both the palate and the soul.

Turkey Bacon and Mushroom Pasta

Now, as the evening light fades, there’s something deeply comforting about stirring together a dish that feels like a hug in a bowl. This Turkey Bacon and Mushroom Pasta is just that—a creamy, savory blend that’s both hearty and soothing.

Ingredients

• 8 oz of whole wheat pasta, with a nutty depth
• 4 slices of thick-cut turkey bacon, smoky and crisp
• 1 cup of sliced cremini mushrooms, earthy and tender
• 2 cloves of garlic, minced to a fragrant paste
• 1/2 cup of heavy cream, luxuriously smooth
• 1/4 cup of grated Parmesan cheese, sharp and salty
• 2 tbsp of unsalted butter, rich and golden
• 1 tbsp of fresh thyme leaves, aromatic and slightly lemony
• Salt, just a pinch to enhance the flavors
• Freshly ground black pepper, for a subtle heat

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the whole wheat pasta and cook for 9 minutes, or until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the thick-cut turkey bacon and cook until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
3. In the same skillet, melt the unsalted butter over medium heat. Add the sliced cremini mushrooms and cook until golden and tender, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and fresh thyme leaves, cooking for just 30 seconds until fragrant to avoid burning the garlic.
5. Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the mushrooms and garlic. Simmer for 2 minutes to slightly thicken the sauce.
6. Add the cooked pasta, crumbled turkey bacon, and grated Parmesan cheese to the skillet. Toss everything together, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
7. Season with a pinch of salt and freshly ground black pepper, tossing once more to evenly distribute the flavors.

Zesty with a hint of smokiness, this pasta dish wraps you in its creamy embrace, with the mushrooms adding a meaty texture that contrasts beautifully with the crisp bacon. Serve it in warm bowls, perhaps with a side of crusty bread to soak up every last drop of sauce.

Turkey Bacon and Corn Chowder

Evenings like these call for something comforting, a bowl that wraps you in warmth with every spoonful. This Turkey Bacon and Corn Chowder is just that—a creamy, hearty embrace, perfect for when the air starts to cool and the leaves begin their dance.

Ingredients

• 6 slices of thick-cut turkey bacon, chopped into bite-sized pieces
• 1 large yellow onion, diced finely
• 2 cloves of garlic, minced to a fragrant paste
• 3 cups of fresh sweet corn kernels, cut straight from the cob
• 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups of low-sodium chicken stock, simmering and rich
• 1 cup of heavy cream, velvety and smooth
• 2 tablespoons of unsalted butter, golden when melted
• 1 teaspoon of smoked paprika, for a whisper of warmth
• Salt and freshly ground black pepper, to season layers of flavor

Instructions

1. In a large Dutch oven over medium heat, cook the turkey bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels.
2. In the same pot, add the butter and let it melt until it’s just beginning to foam. Tip: The butter should not brown; adjust heat if necessary.
3. Add the diced onion and a pinch of salt, sautéing until translucent, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the potatoes and corn, stirring to coat them in the buttery onions. Pour in the chicken stock, ensuring it covers the vegetables. Bring to a boil, then reduce to a simmer for 15 minutes, or until potatoes are tender.
5. Stir in the heavy cream and smoked paprika, then return the turkey bacon to the pot. Simmer for another 5 minutes to meld the flavors. Tip: For a thicker chowder, mash some potatoes against the side of the pot.
6. Season with salt and pepper, tasting as you go. Tip: The bacon adds saltiness, so adjust seasoning carefully.

Mmm, the chowder is a symphony of textures—creamy, with pops of sweet corn and the occasional crisp bite of turkey bacon. Serve it with a sprinkle of fresh chives or a side of crusty bread for dipping, and let the comfort wash over you.

Turkey Bacon and Brussels Sprouts Stir Fry

Wandering through the flavors of fall, this dish brings together the smoky depth of turkey bacon with the earthy sweetness of Brussels sprouts, creating a stir fry that’s as nourishing as it is comforting.

Ingredients

• 4 slices of thick-cut turkey bacon, chopped into bite-sized pieces
• 1 pound of fresh Brussels sprouts, trimmed and halved
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of pure maple syrup
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 1/4 cup of water

Instructions

1. Heat a large skillet over medium heat and add the olive oil, swirling to coat the pan evenly.
2. Add the chopped turkey bacon to the skillet, cooking until it’s crispy and golden brown, about 5 minutes. Tip: Stir occasionally to ensure even cooking.
3. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain excess oil.
4. In the same skillet, add the Brussels sprouts, cut side down, and cook undisturbed for 3 minutes to achieve a golden sear. Tip: This step enhances the sprouts’ natural sweetness.
5. Sprinkle the sea salt and black pepper over the sprouts, then add the water to the skillet. Cover and let steam for 5 minutes, or until the sprouts are tender but still vibrant green.
6. Return the turkey bacon to the skillet, drizzle with maple syrup, and toss everything together until well combined and heated through, about 2 minutes. Tip: The maple syrup adds a subtle sweetness that balances the dish’s smoky and savory notes.

Best enjoyed hot, this stir fry offers a delightful contrast between the crispy bacon and tender Brussels sprouts, with a glaze that’s both sweet and savory. Serve it over a bed of fluffy quinoa for a complete meal that celebrates the simplicity of its ingredients.

Turkey Bacon and Cheddar Scones

On a quiet morning like this, when the light filters softly through the kitchen window, there’s something deeply comforting about the thought of baking. The aroma of turkey bacon and cheddar scones, warm and inviting, seems to promise a moment of peace amidst the hustle of daily life.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for that perfect rise
• 1/2 tsp salt, to enhance all flavors
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/2 cup turkey bacon, cooked until crisp and crumbled
• 3/4 cup heavy cream, plus extra for brushing
• 1 large farm-fresh egg, beaten

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Stir in the freshly grated cheddar and crumbled turkey bacon until evenly distributed.
5. In a separate bowl, whisk together the heavy cream and beaten egg. Pour this into the dry ingredients, stirring just until the dough comes together. Tip: Overmixing leads to tough scones.
6. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet. Brush the tops with a little heavy cream for a golden finish.
8. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even browning.

Crumbly yet tender, these scones offer a savory bite with the smoky richness of turkey bacon and the sharp tang of cheddar. Serve them warm, split open with a dollop of butter, or alongside a bowl of creamy tomato soup for a comforting meal.

Turkey Bacon and Tomato Grilled Cheese

Lazy afternoons call for comfort food that hugs the soul, and nothing fits the bill quite like a sandwich that’s both crispy and gooey, with a hint of smokiness. This recipe is a simple yet profound way to turn a few ingredients into a meal that feels like a warm embrace.

Ingredients

• 4 slices of artisanal sourdough bread, thickly cut
• 2 tablespoons of creamy unsalted butter, softened
• 4 slices of sharp cheddar cheese, aged for bold flavor
• 4 slices of turkey bacon, crispy and golden
• 1 medium ripe tomato, thinly sliced
• 1 tablespoon of rich extra virgin olive oil

Instructions

1. Heat a large skillet over medium heat (350°F) and add the olive oil, swirling to coat the pan evenly.
2. Butter one side of each bread slice generously with the softened unsalted butter, ensuring coverage to the edges for a golden crust.
3. Place two bread slices, buttered side down, in the skillet. Layer each with two slices of sharp cheddar cheese, allowing it to slightly melt before adding the turkey bacon and tomato slices.
4. Top with the remaining bread slices, buttered side up, pressing down gently with a spatula to seal the sandwich.
5. Cook for 3-4 minutes on each side or until the bread is golden brown and the cheese is fully melted, adjusting the heat if necessary to prevent burning.
6. Remove from the skillet and let it rest for a minute before cutting diagonally for the perfect bite.

Just out of the skillet, the sandwich boasts a symphony of textures: the crunch of the bread, the melt-in-your-mouth cheese, and the crispiness of the bacon. Serve it with a side of sweet potato fries or a light salad for a meal that’s as satisfying as it is simple.

Turkey Bacon and Lentil Soup

Now, as the light fades softly into evening, there’s a comforting thought of a warm bowl of soup that seems to whisper of home and heart. This Turkey Bacon and Lentil Soup is a humble yet hearty dish, where each spoonful carries the smoky depth of bacon and the earthy simplicity of lentils.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 4 slices thick-cut turkey bacon, chopped into bite-sized pieces
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced into small cubes
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth, rich and golden
• 1 bay leaf, aromatic and whole
• 1 tsp smoked paprika, for a subtle warmth
• 2 tbsp extra virgin olive oil, lush and fruity
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the chopped turkey bacon and cook until crispy and golden, about 5 minutes, stirring occasionally.
3. Tip in the diced onion, carrots, and celery, sautéing until the vegetables soften and the onion turns translucent, about 8 minutes.
4. Stir in the minced garlic and smoked paprika, cooking for just 30 seconds until fragrant.
5. Pour in the chicken broth, add the rinsed lentils and bay leaf, then bring to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender but not mushy.
7. Season with salt and freshly ground black pepper, then remove the bay leaf before serving.

Rich in texture and flavor, this soup is a tapestry of smoky, earthy, and subtly sweet notes. Serve it with a crusty loaf of bread for dipping, or top with a sprinkle of fresh herbs for a bright contrast.

Turkey Bacon and Pineapple Skewers

Amidst the quiet hum of the kitchen, there’s something deeply satisfying about threading together the smoky, savory slices of turkey bacon with the bright, juicy chunks of pineapple. This dish, a playful dance of flavors, is as much a joy to prepare as it is to savor, offering a simple yet profound pleasure that turns any meal into a celebration.

Ingredients

• 1 pound of thick-cut, smoky turkey bacon
• 2 cups of fresh, sweet pineapple chunks
• 1/4 cup of rich, golden honey
• 2 tablespoons of smooth Dijon mustard
• 1 teaspoon of finely ground black pepper

Instructions

1. Preheat your grill to a medium heat of 350°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Cut the turkey bacon into 1-inch wide pieces, folding each piece accordion-style to create texture and ensure even cooking.
3. Thread the folded turkey bacon and pineapple chunks onto skewers, alternating between the two for a balanced flavor in every bite.
4. In a small bowl, whisk together the honey and Dijon mustard until smooth, then brush this glaze generously over the assembled skewers.
5. Sprinkle the skewers with finely ground black pepper, turning them to ensure an even coating.
6. Place the skewers on the preheated grill, cooking for about 4 minutes on each side or until the bacon is crispy and the pineapple is caramelized.
7. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the flavors to meld beautifully.

Vibrant and inviting, these skewers offer a delightful contrast between the crispy, smoky bacon and the tender, sweet pineapple. Serve them atop a bed of fluffy quinoa or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Turkey Bacon and Kale Caesar Salad

Wandering through the flavors of the season, this dish brings together the crispness of fresh kale with the smoky depth of turkey bacon, all tied together with a creamy Caesar dressing that whispers of garlic and anchovy. It’s a salad that feels both indulgent and nourishing, perfect for those moments when you crave something hearty yet light.

Ingredients

• 4 cups of tightly packed, curly kale leaves, stems removed and leaves torn into bite-sized pieces
• 6 slices of thick-cut turkey bacon, chopped into 1-inch pieces
• 1/2 cup of freshly grated Parmesan cheese, plus extra for garnish
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of fresh lemon juice, squeezed from ripe, juicy lemons
• 1 tsp of Dijon mustard, smooth and tangy
• 2 cloves of garlic, minced to a fine paste
• 2 anchovy fillets, mashed into a paste
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt
• 1/2 cup of crunchy croutons, homemade or store-bought

Instructions

1. In a large skillet over medium heat, cook the chopped turkey bacon until crispy and golden brown, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, mashed anchovies, black pepper, and sea salt until emulsified.
3. Place the torn kale leaves in a large salad bowl. Pour the dressing over the kale and use your hands to massage the dressing into the leaves for about 2 minutes, until the kale softens and darkens in color.
4. Add the crispy turkey bacon, grated Parmesan cheese, and croutons to the bowl. Toss gently to combine all the ingredients evenly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Delight in the contrast of textures, from the crispness of the kale and croutons to the creamy dressing and smoky bacon. Serve this salad as a standalone meal or alongside a slice of crusty bread for a more filling option.

Turkey Bacon and Butternut Squash Risotto

On a quiet evening, when the air carries the first hints of autumn, there’s something deeply comforting about stirring a pot of risotto, watching as each grain of rice slowly absorbs the warmth and flavor of the broth. This dish, with its creamy texture and the sweet, nutty undertones of butternut squash, paired with the smoky crispness of turkey bacon, feels like a hug in a bowl.

Ingredients

• 1 cup Arborio rice, pearly and plump
• 4 cups chicken broth, simmering and fragrant
• 1 cup butternut squash, diced into small, tender cubes
• 4 slices turkey bacon, crispy and crumbled
• 1/2 cup white onion, finely chopped and sweet
• 2 cloves garlic, minced and pungent
• 1/4 cup Parmesan cheese, freshly grated and sharp
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp extra virgin olive oil, golden and fruity
• 1/2 tsp salt, fine and sea-kissed
• 1/4 tsp black pepper, freshly ground and aromatic

Instructions

1. In a large, heavy-bottomed pan, heat the extra virgin olive oil and 1 tbsp of butter over medium heat until the butter melts and bubbles slightly.
2. Add the finely chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 3 minutes.
3. Stir in the Arborio rice, coating each grain with the butter and oil mixture, and toast lightly for 2 minutes until the edges become slightly translucent.
4. Pour in 1/2 cup of the simmering chicken broth, stirring constantly until the liquid is fully absorbed. Tip: Keep the broth warm in a separate pot to maintain a consistent temperature.
5. Add the diced butternut squash and another 1/2 cup of broth, continuing to stir until absorbed. Repeat this process, adding broth 1/2 cup at a time, until the rice is creamy and al dente, about 20 minutes.
6. While the risotto cooks, crisp the turkey bacon in a separate pan over medium heat, then crumble into small pieces.
7. Once the risotto reaches the desired consistency, remove from heat and stir in the remaining 1 tbsp of butter, Parmesan cheese, salt, and black pepper. Tip: Letting the risotto rest for 2 minutes before serving allows the flavors to meld beautifully.
8. Garnish with the crumbled turkey bacon. Tip: For an extra touch of elegance, serve with a drizzle of olive oil and a sprinkle of Parmesan on top.

Silky and rich, this risotto carries the sweetness of butternut squash and the umami depth of turkey bacon in every bite. Serve it in shallow bowls, perhaps with a side of crusty bread to soak up any remaining goodness, for a meal that feels both indulgent and wholesome.

Turkey Bacon and Green Bean Casserole

Under the soft glow of the kitchen light, this dish comes together as a comforting embrace, blending the smoky depth of turkey bacon with the crisp tenderness of green beans, all enveloped in a creamy, golden sauce.

Ingredients

• 1 pound fresh green beans, trimmed and halved
• 6 slices thick-cut turkey bacon, chopped into 1-inch pieces
• 1 cup heavy cream, velvety and rich
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 teaspoon garlic powder, aromatic and warm
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked
• 1 tablespoon unsalted butter, creamy and golden

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to reach the perfect temperature for baking.
2. In a large skillet over medium heat, cook the chopped turkey bacon until crispy, about 5 minutes, stirring occasionally for even browning.
3. Remove the turkey bacon from the skillet and set aside on a paper towel-lined plate to drain, leaving the rendered fat in the skillet.
4. In the same skillet, melt the unsalted butter over medium heat, then add the trimmed and halved green beans, sautéing for 3 minutes until they start to soften.
5. Pour in the velvety heavy cream, stirring gently to combine with the green beans, then sprinkle in the garlic powder, sea salt, and freshly cracked black pepper, mixing well.
6. Simmer the mixture on low heat for 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
7. Stir in the crispy turkey bacon and sharp, nutty grated Parmesan cheese until evenly distributed throughout the mixture.
8. Transfer the mixture to a greased baking dish, spreading it out into an even layer, and bake in the preheated oven for 20 minutes, or until the top is bubbly and lightly golden.

Velvety and rich, this casserole emerges from the oven with a delightful contrast of textures—the creamy sauce clinging to the crisp-tender green beans, punctuated by the smoky crunch of turkey bacon. Serve it alongside a crusty loaf of bread to soak up every last bit of the savory sauce, or as a standout side at your next gathering.

Turkey Bacon and Pear Flatbread

Sometimes, the simplest combinations bring the most comfort, like this Turkey Bacon and Pear Flatbread that marries smoky, savory notes with a touch of natural sweetness. It’s a dish that feels both indulgent and refreshing, perfect for those moments when you crave something a little different.

Ingredients

• 1 pre-made flatbread crust, lightly dusted with flour
• 4 slices of turkey bacon, crisply cooked and roughly chopped
• 1 ripe pear, thinly sliced with skin on for a subtle crunch
• 1/2 cup of shredded mozzarella cheese, creamy and mild
• 1/4 cup of crumbled goat cheese, tangy and soft
• 2 tablespoons of honey, golden and sweet
• 1 tablespoon of fresh thyme leaves, fragrant and earthy
• 1 tablespoon of extra virgin olive oil, rich and fruity

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly crisp flatbread base.
2. Brush the flatbread crust lightly with extra virgin olive oil, covering the surface evenly for a golden finish.
3. Layer the shredded mozzarella cheese over the oiled flatbread, creating a creamy foundation that will melt beautifully.
4. Arrange the thinly sliced pear and chopped turkey bacon atop the cheese, distributing them evenly for balanced flavors in every bite.
5. Sprinkle the crumbled goat cheese and fresh thyme leaves over the top, adding layers of tangy and aromatic notes.
6. Drizzle honey lightly over the assembled flatbread, allowing its sweetness to complement the savory elements.
7. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and the edges of the flatbread are crisp and golden.
8. Remove from the oven and let it cool for a minute before slicing, ensuring the toppings set perfectly.

The flatbread emerges with a delightful contrast of textures—crispy edges, tender pears, and creamy cheeses. The interplay of smoky turkey bacon with sweet honey and tangy goat cheese creates a symphony of flavors. Try serving it with a light arugula salad dressed in lemon vinaigrette for a complete meal that’s as beautiful as it is delicious.

Turkey Bacon and Chocolate Chip Cookies

Whispering the secrets of comfort and surprise into every bite, these Turkey Bacon and Chocolate Chip Cookies blend the smoky savoriness of turkey bacon with the sweet, melty joy of chocolate chips, creating a dance of flavors that’s both unexpected and deeply satisfying.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon salt, to enhance all flavors
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup brown sugar, packed for moist sweetness
• 1/4 cup granulated sugar, for a delicate crunch
• 1 large farm-fresh egg, to bind with richness
• 1 teaspoon pure vanilla extract, for aromatic depth
• 1/2 cup semi-sweet chocolate chips, for gooey pockets of joy
• 1/2 cup cooked turkey bacon, crisped and finely chopped for smoky bites

Instructions

1. Preheat your oven to 350°F (175°C), ensuring a warm welcome for your cookies.
2. In a medium bowl, whisk together the sifted flour, baking soda, and salt, creating a fluffy cloud of dry ingredients.
3. In a separate large bowl, cream the softened butter with brown and granulated sugars until the mixture is light and fluffy, about 3 minutes, for a base that’s irresistibly smooth.
4. Beat in the egg and vanilla extract until fully incorporated, weaving in richness and aroma.
5. Gradually fold the dry ingredients into the wet mixture, mixing just until combined to keep the cookies tender.
6. Gently stir in the chocolate chips and chopped turkey bacon, ensuring every cookie is packed with flavor surprises.
7. Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft, for cookies that are crisp outside and chewy inside.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack, allowing them to set perfectly.

Vivid in every bite, these cookies offer a delightful contrast between the crispy, smoky turkey bacon and the sweet, molten chocolate chips. Serve them slightly warm with a glass of cold milk for an unforgettable treat that blurs the lines between breakfast and dessert.

Conclusion

We hope this roundup of 20 delicious turkey bacon recipes inspires your next meal, whether it’s a cozy breakfast or a festive gathering. Each recipe offers a tasty twist on a beloved ingredient, perfect for home cooks across North America. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for easy access to these mouthwatering dishes. Happy cooking!