Creamy Camembert bacon dip takes 25 minutes in one pan: crisp 100 g of chopped bacon, soften a diced onion in the fat, melt a whole 250 g Camembert wheel under a lid, then stir in a splash of heavy cream until silky. Toss it with hot spaghetti like a Camembert carbonara, or spoon it over toast. Serves 4.
Make a rice paper breakfast crunch wrap by scrambling 2 eggs into 3 crisped bacon slices, then wrapping the scramble with avocado and 1/2 tsp chili paste in 1 soaked rice paper sheet and pan-frying about 2 minutes per side until golden. The shell shatters into smoky bacon, soft moist curds, creamy avocado, and a gentle kick of heat in every bite.
These baked egg-and-cheddar rings work because the cheese goes into the donut pan first: as it melts, it crisps into a lacy base that holds the whisked egg in shape. Season the eggs with only a pinch of salt, since the bacon and cheddar carry plenty. Fresh onion pressed into the surface softens in the oven and loses its raw bite. Bake at 180°C (350°F) for 20 minutes; they are done when they have puffed up and the tops turn deep golden. No donut pan? A muffin tin gives you round egg bites instead, and both versions keep in the fridge for a few days, ready for busy mornings.
These bunless burgers swap the bread for thick onion rounds stacked with circles of cheese, each parcel wrapped in bacon and baked at 180°C (350°F) for 15 minutes, and the flour dusting on the bacon is what makes them work. It dries the surface so the strip grips the stack and bakes into a crisp shell instead of going limp. A rack over the baking tray matters too: fat drips away and hot air reaches the underside, so the bacon crisps all round rather than stewing. Pull them out when the bacon is deep golden with no pale, soft patches.
These onion bombs seal a seasoned beef and mozzarella meatball between two curved onion layers, so the onion steams the meat juicy while the bacon on the outside crisps into a smoky shell. Blitzing the mozzarella to fine crumbs matters: it spreads through the beef instead of pooling in one molten pocket, so every bite gets cheese. Twenty minutes in the air fryer at 180°C (350°F) cooks four bombs the size of a small orange; look for deep golden bacon and an internal temperature of 74°C (165°F). While they cook, ketchup, brown sugar, rice vinegar, and soy sauce simmer into a tangy dip for serving.
A whole camembert stuffed with garlic, honey and dried herbs, then wrapped in a woven bacon mat and baked until the outside crisps and the centre turns molten. The weave is what makes it work: pressing the strips flat with a rolling pin between two sheets of parchment locks them together, so the wrap holds tight and the melting cheese stays put. Bake at 180°C (350°F) for about 25 minutes, until the bacon is deep golden on all sides. Serve it hot, while the middle still flows.
These oven-baked rings hide a garlicky cheddar-beef filling inside a sturdy onion ring, with a bacon wrap that holds the whole thing together while it cooks. The trick is structural: press the seasoned beef into a large outer onion ring, then nest a smaller ring inside so the filling cannot bulge out in the oven. Baking on a wire rack at 180°C (350°F) for 25 minutes lets the bacon fat drip away, so the underside crisps instead of stewing. They are done when the bacon looks golden and lightly rendered all the way around. Serve them as a knife-and-fork appetizer or a burger stand-in.
Sweet-and-spicy bacon strips, rolled in brown sugar and pork rub, then baked on a wire rack at 180°C (350°F) so the fat drips away while the sugar melts into a crackly candy glaze. Bacon baked flat on a tray stews in its own grease; the rack is what keeps the coating dry enough to caramelize. Sriracha and chopped pickled jalapeño go on before baking, so their heat and vinegar cook right into the shell. After about 20 minutes the strips still feel slightly soft; give them a minute to cool and the coating sets hard and glassy. For a milder batch, leave off the sriracha and jalapeño.
A bread-free breakfast roll where the wrap itself is bacon and egg: whisked eggs poured over crisp bacon, melted cheddar and thin tomato slices set into one flexible sheet you can flip, fill and roll. Cook until no wet egg remains on the surface, 3–5 minutes, so the layer holds together in one piece when it lands on the cutting board. Once flipped, a spread of mayo and a handful of salad leaves go on before it rolls up and cuts in half. Marinated jalapeños and piri piri rub bring the heat; leave them out for a milder version. Ready in about 15 minutes and naturally low-carb.
A hot, spoonable dip of sweet onions folded through three melted cheeses, and the trick is how the onions are cut. Shaving them into paper-thin ribbons with a vegetable peeler means they soften and sweeten in the same 20 minutes the gouda, cheddar and maasdam need under foil in the air fryer at 200°C (400°F). A splash of milk keeps the cheese loose rather than stringy. Give everything a good stir once melted, then 10 more minutes uncovered until the top turns golden. Crisp the bacon between paper towels in the microwave and crumble it over just before serving.