"Blursday" with Bacon

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There’s no doubt we’ve all been struggling to figure out exactly what day it is recently. I’m constantly finding myself waking up thinking, “is today Friday?” Unfortunately, it’s usually not, ha! If you’re like me you’ve been wondering how to clear those “Blursday” blues and my solution…..bacon. I mean doesn’t bacon make EVERYTHING better?

I’ve partnered with the National Pork Board to help cure your “Blursday” blues! Over the next few weeks, the National Pork board will be looking at public profiles on Twitter, Instagram and Facebook to find people who need their Blursday made better with bacon. All you need to do is tag National Pork Board and include #BaconforBlursday. Up to 1,000 people across the country will be selected to receive a package of pre-cooked bacon to boost their morale and make their “Blursday” a bit better!

You can even purchase one of these super cute #BaconforBlursday t-shirts, where a portion of the proceeds will benefit the National Restaurant Association’s Restaurant Employee Relief Fund!

Bacon is also something the whole family loves and the following recipe is no different. It was super simple, delicious and a crowd pleaser!

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Goat Cheese, Pepper and Bacon Tart

  • 4 slices of bacon (crumbled)

  • 1 pie shell (8 or 9 inch)

  • 1/2 red bell pepper (finely chopped)

  • 1/2 green bell pepper (finely chopped)

  • 4 ounces goat cheese

  • 4 eggs

  • 1 cup milk

  • 1/2 tsp. seasoned salt

  • 1/2 tsp. ground white pepper

  • 1 tsp. onion flakes (dried)

Place pie shell in pie plate. In bottom of pie shell evenly scatter the crumbled bacon and chopped peppers. In a medium bowl, beat together the cheese, eggs, milk, seasonings and onion. Pour over bacon and peppers in pie shell. Bake in a 325 degrees F. oven for about an hour, until set (a knife inserted into custard halfway between center and crust will come out clean) and lightly browned on top. Serve warm or at room temperature.

This was a big hit with the fam and we’ll for sure be making this again to cure our “Blursday” blues!

xo

Jess

This post is sponsored by the National Pork Board.

Jessica Ross