Introduction: Bacon Cheese Wrap, Uh, I Mean BACON Cheese Wrap!
Hello,
This is for Bacon Lovers only!
Not for the faint of heart!
Hope your hungry and hope you LOVE bacon.
Now, let's go make this breakfast of champions!
If you like my instructable, please take a second and vote for me!
Step 1: Laying Out the Bacon Wrap!
First we will need some good thick bacon.
About 14 pieces.
Weave the bacon together as shown as in the the picture, below.
You may want to do this on your frying skillet.
Now, onto step number 2..
Step 2: Butter the Edges!
Next, we want to get some good real butter.
Add a little in each corner of our weave.
Don't get carried away with the butter, though...
onto step number 3...
Step 3: Season to Taste : )
I am a pepper lover.
So, I season my bacon with some black pepper.
Do it to your taste.
next step...
Step 4: Cook Both Sides Throughly...
Now, we want to cook the bacon.
I usually cook one side then I flip the bacon onto a fresh pan.
Then I cook the other side.
You cook to your own taste.
As, I like mine kinda crispy.
Hmmm, can you smell the bacon???
Step 5 is next....
Step 5: Adding Your Cheese of Choice!
Now, go grab some cheese of your choice.
I happen to have some american cheese.
So, spread it generously on your bacon.
Then cook some more, to melt the cheese.
Step 6 in on the next page...
Were almost there!
Step 6: Melting the Cheese and Rolling Up the Bacon Omelette.
After the cheese has melted.
You can roll the bacon up, kinda like a omelete!
Almost ready to eat!!!
go onto the last step....
Step 7: Breakfast Time!
Serve on a clean plate.
Hash browns and eggs are optional!
Enjoy.
I hope you enjoyed my instructable! 
now go and enjoy some bacon!
Bacon 700 calories
Cheese 700 calories
Butter 800 calories
Total 2200 calories
Hash Browns (optional) 2 cups 350 calories
3 fried Eggs (optional) 190 calories
Total 2740 calories
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48 Comments
1 year ago
I plan on sleeping the entire day after eating this lol
10 years ago on Step 2
will margin work?
Reply 10 years ago on Step 2
NO! Margin will not work!
But, margarine butter will work!
Good Luck!
11 years ago on Introduction
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11 years ago on Introduction
First!
https://www.instructables.com/id/Bacon-Egg-Cheese-Roll/
13 years ago on Step 7
i believe my mind has been blown. I have some bacon now and I'm gonna go make this. You are a God for making this instructable
Reply 13 years ago on Introduction
NO! I made it first he stole mine look at my instructable!
Reply 11 years ago on Introduction
Sure doesn't look like it has eggs....
Reply 12 years ago on Step 7
Greasetattoo is a FRAUD!!!!!
Reply 13 years ago on Introduction
oh wow... i don't get it when people steal instructables. It's lame.
12 years ago on Introduction
I'm hungry and love bacon. And it's morning here.
12 years ago on Step 7
That is one beautiful heart attack
13 years ago on Step 1
Oh.... my.... God.... Bacon heaven.....
13 years ago on Step 7
after eating this good stuff, i need instructable for running on a mountain...please help me! rolling down works, but running up??????
Reply 13 years ago on Step 7
try rolling up a mountain
13 years ago on Introduction
Fantastic instructable though, I MUST TRY THIS NOW!!!
13 years ago on Introduction
Definitely not the first instance of a woven bacon cheese wrap on the internet - but I think the first for instructables.
I love bacon. I love cheese. One of these days I will make one of these.
13 years ago on Introduction
Reply 13 years ago on Introduction
is that from xkcd? haha...
13 years ago on Introduction
If you put that on a cookie sheet with a draining rig (like 5$ in any store) then put it in a cold oven. Then turned it to 375 and cooked for 5 min (give or take due to thickness and oven) it will cook more evenly, be easier to roll and have allot less fat cause it would just drain away. I cook my bacon this way cause I hate un cooked bits when it shrivels up this way no shrivel anywhere. Plus I get my bacon with a little less guilt (though the fact that I use very thick cut home sliced bacon defeats that..) also doing it this way you get pure bacon fat that is un burned. This means you can add it to recipes or salad dressings (home made) tons of other things. and it can be saved for a long time just take the fat fill a container with hot water then poor the fat on top put it in the fridge to settle and solidify after that just remove the puck. Wrap in plastic wrap date it and freeze for up to 6 months. I wouldn't go longer cause it could start getting freezer funk.Personily I never get it to last that long just cause I use it for allot of things. It adds a whole new level to your cooking and surprises your guests.