Bacon Lovers Easter Brunch

Item #: BLE44
Serves 4-6
Features four items
Exclusively available here

This item is sold out for the season. We apologize for the inconvenience.

Worried that your Easter brunch will be boring? Just add bacon! This curated selection of brunch items will please even the most ardent bacon lover. Start with Bacon Mac & Cheese Bites and our best-selling Vanilla-Bourbon Bacon “Lollipops”—these crowd-favorites are full of flavor and utterly addictive. The star of the table will be our Lorraine Casserole, a modern take on the classic quiche. And it includes dessert—our lovely and delicious Easter Petit Fours, an exquisite treat for kids of all ages. Serves 4-6.

8 - Vanilla-Bourbon Bacon Lollipops (6 oz.): thick slabs of smoked bacon come with a vanilla-bourbon glaze for a sweet, smoky treat
32 - Bacon Mac & Cheese Bites: cavatappi pasta, adorned with rich Cheddar cheese and smokey bacon, coated in crispy panko breadcrumbs
1 - Single Quiche Lorraine (23 oz.): a blend of bacon and rich Swiss cheese, baked into an egg white custard
12 - Easter Petit Fours: bite-sized confections featuring layers of moist chocolate and vanilla cake with a variety of rich buttercreams and fruit purees, coated in pastel-colored chocolate. Includes Truffle, Strawberry Cream, Lemon, and Raspberry

Vanilla-Bourbon Bacon "Lollipops": Cook from a thawed state.
Preheat oven to 375°F and cook for approximately 15-20 minutes or until internal temperature of 165°F. Flip product halfway through cooking. Oven temps may vary, adjust cook times accordingly. Cook until desired crispness is reached.
You may receive a separate glaze packet for the bacon. Let the glaze thaw for an hour until it comes to room temperature. The glaze can be drizzled over the bacon or used as a dipping sauce.

Bacon Mac & Cheese Bites: From frozen.
Preheat oven to 425° F. Place frozen bites in a single layer, 1 inch apart, on a shallow baking tray. Bake for 7 minutes. Take out, turn, and cook for an additional 6-1/2 to 7 minutes or until internal temperature of 165° F is reached.

Quiche Lorraine: Keep refrigerated or frozen until ready to cook. Remove plastic wrapping prior to cooking.
Conventional Oven (Preferred Method): Preheat oven to 375°F. Bake in foil pan for 23-25 minutes (add 5 minutes if frozen) or until center reaches 165°F. Carefully remove from Oven, let stand 5 minutes before serving.
Microwave Oven: Cut into serving portions and place one serving on a microwave safe dish. Heat on high for 2 minutes or until the center of the quiche reaches 165°F. Let stand 5 minutes before serving.

Easter Petit Fours: Store refrigerated for up to 30 days.
For optimum flavor and texture, bring to room temperature before serving.

Vanilla-Bourbon Bacon "Lollipops": Bacon, Maple Syrup, Vanilla Extract (water, alcohol (35%), sugar, vanilla bean extractives), Bourbon Extract (water, alcohol (35%), sugar, bourbon extractives), Brown Sugar.

Bacon Mac & Cheese Bites: Cooked cavatappi pasta (water, enriched macaroni [semolina (wheat), niacin, iron (ferrous sulfate),thiamine mononitrate, riboflavin, folic acid]), cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), bacon (pork cured with water, salt, sugar and/or brown sugar, sodium phosphates, sodium erythorbate, sodium nitrite, may contain honey and/or maple syrup), panko bread crumbs (wheat flour, cane sugar, yeast, sea salt), milk and vitamin D3, low-moisture part-skim mozzarella cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes), cream, tempura four (wheat four, rice flour, cornstarch, leavening [sodium bicarbonate, sodium acid pyrophosphate, monocalcium phosphate]), liquid whole eggs with citric acid (whole egg, citric acid [preservative], water), 2% or less of cheddar cheese base (cheddar cheese concentrate (cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes}, water, sodium phosphate, enzymes], salt, yeast extract, corn oil, sweet cream, butter [cream, natural flavoring), whey, sugar, mustard seed, natural flavor), butter (pasteurized cream, salt), enriched wheat flour (wheat four, malted barley four, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sea salt, food starch-modified, onion, rice starch, yellow com meal, spices, carrageenan.
Contains Egg, Milk, Wheat.

Quiche Lorraine: Egg White, Milk (Vitamin D3), Wheat Flour, Swiss Cheese (Pasteurized Cow's Milk, Cultures of Harmless Lactic Acid Bacteria, Microbial Rennet, Salt, Calcium Chloride), Palm Oil Shortening, Bacon (CURED WITH: Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Water, Canola Oil, Onion, Corn Starch, Sea Salt, Cultured Skim Milk (Maltodextrin), Butter (Cream, Salt), Evaporated Cane Syrup, Isolated Oat Fiber, Chives, Black Pepper, White Pepper, Nutmeg.
Contains: Milk, Egg, Wheat.

Easter Petit Fours: Unsalted Butter, Eggs, Almonds, Sugar, Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Cocoa (Processed With Potassium Carbonate), Palm Kernel And Palm Oils, Cocoa Butter, Nonfat Milk, Whey, Vegetable Mono And Diglycerides And Sunflower Lecithin (As Emulsifiers), Cream, Semisweet Chocolate (Chocolate Liquor, Cocoa Butter, Sugar, Vanilla), Canola Oil, Raspberries, Strawberries, Lemons, Corn Starch, Corn Syrup, Citric And Ascorbic Acid, Vanilla, Natural Flavors, Artificial Color FD&C (Red #3, Red #40, Blue #1, Yellow #5, Yellow #6).
Contains: Eggs, Milk, Soy, Tree Nuts (Almonds), and Wheat.
May contain peanuts and/or trace amounts of allergens not listed in the ingredients.