I had to make lunch one day and came up with this wonder just with some ingredients I had in the refrigerator. It turned out great.
This is a huge hit with my family. Instead of making the filling myself, I use chives and onion cream cheese. I also flatten out chicken. The salt in this recipe is way too much for us. I usually omit the salt and pepper. I also don't fry the bacon first. The bacon gets fully cooked in the oven. If I want it crisper, I just pop it in the broiler for a few minutes.
Read MoreI have made several variations of this recipe. The best in my opinion is to just use the chicken breasts, cream cheese, and green onions (or chives). Mix the green onions, cream cheese and stuff the chicken. Wrap in bacon (as many slices as needed to cover), secure with toothpicks and bake 25-30 minutes. We have also grilled these for about 5 minutes a side and finished off in the oven which has amazing flavor as well. I think these flavors work so well together it illiminates the need for all of the other ingredients listed. Instead of green onions, I've also pan seared some priscutto and used that with the cream cheese. It sounds like it may be too much of the bacon flavors, but it turned out really well. Enjoy!
Read MoreThis is a huge hit with my family. Instead of making the filling myself, I use chives and onion cream cheese. I also flatten out chicken. The salt in this recipe is way too much for us. I usually omit the salt and pepper. I also don't fry the bacon first. The bacon gets fully cooked in the oven. If I want it crisper, I just pop it in the broiler for a few minutes.
I have made several variations of this recipe. The best in my opinion is to just use the chicken breasts, cream cheese, and green onions (or chives). Mix the green onions, cream cheese and stuff the chicken. Wrap in bacon (as many slices as needed to cover), secure with toothpicks and bake 25-30 minutes. We have also grilled these for about 5 minutes a side and finished off in the oven which has amazing flavor as well. I think these flavors work so well together it illiminates the need for all of the other ingredients listed. Instead of green onions, I've also pan seared some priscutto and used that with the cream cheese. It sounds like it may be too much of the bacon flavors, but it turned out really well. Enjoy!
I didn't love the flavors in this dish as much as I thought I would. Definitely, 1 teaspoon of salt for the filling is way too much - especially with the salt seeping in from the bacon. I may try again with much less salt to see if that makes a different.
This recipe was good. A lot of flavor! I did make a couple changes though. I added minced garlic and a handfull of breadcrumbs (I never was good at that measuring thing) to the mixture. Once I omitted the bacon and once I had secured the breast closed I brushed it with egg and lightly rolled it in bread crumbs. Came out beautiful!
I have very mixed feelings on this. Season the chicken and find a way to contain the cheese mixture and you've got a full flavor, five star dish! However, as written the chicken is bland and flat, a blank canvas for seasoning of SOME kind. I used Penzey's Chicago Seasoning. The cheese mixture is richly flavorful, really delicious - I used garlic and herb flavored Boursin, omitted the garlic, and used multi colored bell peppers rather than just the red. I used no salt! The bacon was a snap to wrap around the chicken after microwaving it just briefly. I finished the chicken off under the broiler just to brown the bacon a little further, but unfortunately, as others experienced, much of that wonderful cheese mixture had oozed out. I'm not sure how this could be avoided, but it really detracts from the dish. As long as the cheese is going to ooze out anyway, this might just be better used as a sauce - saute the onions and peppers first, add the cheese and heat until melted. I'd give this dish five stars for its concept and for the combination of flavors, but three stars for lack of seasoning and faulty execution in the method. But even with its flaws hubs and I enjoyed this!
This was wonderful!! I did cut the bacon up into small pieces and mix it with the cream cheese. It was a little rich for me and will not fill it so much next time, but this is really good!! I forgot to add that I also used the cream cheese mix and stuffed jalepenos and cooked them in the oven with the chicken.
This was a great recipe. I have never wrapped chicken around the breast before baking, but it sounded good. I added some jalepeno peppers and mozzarella cheese to the cream cheese mixture and WOW!! It was wonderful!!
My family loved this recipe ! I automatically left out the salt and bacon, due to my husband's cholesterol problem...plus I flattened out the chicken breasts so that I could stuff them easier... All family members voted to do that one again...often... Grace...Vancouver, WA
Made this for my family and they all came back for seconds. My hubby even said he did not know I was gormet. It was so very, very good. I placed the finish chicken over noodles. Yummy
Tried the recipe last night. Very good. Used turkey bacon instead. Came out just as good. Am a diabetic so did not use the extra salt. Hubby loved it.
Really good, but I have always just used the chive/onion cream cheese instead-makes it easier and tastes great! All I do is spread the cream cheese inside the chicken breast, add a smidge of butter, close it up and wrap in bacon, no need to fry the bacon first, it will cook up with the chicken and bake at 375 until done. You don't need any other ingredients-trust me! It is flavorful and super easy with only those few ingredients. My kids love this and they are super picky!
I did not have any onion for this, so I used 1 tsp onion powder instead. Also added 1/2 tsp ea. of thyme and and basil. The recipe does not need any added salt, as the salt in the bacon is plenty. I also pounded the chicken to flatten out to make rolling easier, and tucked in the sides as I rolled to keep the filling in. I put a small rack in a baking dish to keep them from laying in the bacon grease as they baked. I baked them at 375* for about 45 min and turned them halfway through. The bacon got crispy and very little of the filling leaked out. They came out very moist and tasty and I will be making them again.
nice change of pace recipe. i also pound the breast. salt and pepper before. mix 1/2 low fat cream cheese and 1/2 crubled feta cheese with basil and small amount of either sundried tomatoes or tomato paste, which ever i have on hand. roll them with toothpicks, brown them, and cook through the oven for about ten minutes.
Wonderful! Even my kids loved this. I pounded the chicken breasts down with a mallet prior to stuffing them. And for the cream cheese mixture, I only put salt, pepper and garlic powder in it. I didn't have any chives on hand. I also added some minced garlic on top of the chicken after I wrapped them in the bacon. Excellent! Can't wait to serve this again!
This is a good variation on a recipe that has been around forever. The salt is a little heavy-- for some people the bacon might provide enough salt. I also would cut down on the green onions and omit the red pepper, as it seems to compete with the garlic. Thanks for sharing this recipe!
This was wonderful. I made it last night for my husband and I and we both loved it. I used red and green bell pepper and I also used a large clove of garlic in place of the garlic powder. I chopped it all real well in my Tupperware Prep 'N Chop. It chopped it fast and great!!! I also used McCormicks Chicken Seasoning on both sides of the chicken, which I pounded so it wouldn't be quite so thick. I fried it slightly to give the bacon a little head start and then baked for about 20 - 25 minutes. I checked the temp. of the chicken and it was done. Some of the people that thought the chicken was dry is because that cooked it too long. People of a tendancy to cook chicken longer that it needs to be cooked and then it is dry. As long as there is no pick it is done. This was moist and had wonderful flavor. Next time I think I might add another cheese to it. ABSOLUTLY WONDERFUL!!!
Delicious! For the filling I used a couple of the Laughing Cow tomato and basil wedges instead of the cream cheese. I used turkey bacon also. I didn't add salt and didn't miss it. I gave it a quick brown in a cast iron pan and put the pan and all in the oven. Perhaps that took care of the blandness that some complained about. I folded it in half but left the opening at the top so no filling fell out. Thanks for a wonderful recipe!
I halved the recipe but used 5 slices of bacon. Instead of fresh red peppers I used jarred roasted red pepper flakes, and instead of green onions I used onion powder. Also, instead of rolling the chicken I just spread the mixture on one breast, stacked the other on top, then wrapped the bacon over it and tucked the ends under, securing with toothpicks. Done in 35 minutes, then just cut it all in half to serve. My husband and I both LOVED it - certainly worth making monthly here!
I skipped the extra salt. Could have used more bacon, with out the bacon on every bite, the chicken was missing something.
Very good! I like to lightly pat the bacon with just a little bit of brown sugar before I wrap the chicken
I made this today and it was so easy, but very good. I would suggest seasoning your chicken because if not the chicken may come out bland. I also only put 1/4 tsp salt in the filling and that was just right, so I cannot imagine putting in 1 tsp. I did not use bell peppers only because my husband does not like them. I also served the chicken over white rice. Other than that the recipe turned out great and I look forward to eating the rest of it tonight!
This was good. Although I must admit I made a few changes: I did not use the green onion. Instead, I added grated parmasan cheese, shredded mozerella cheese, bacon (chopped and sauteed), and a little bit of italian seasoning. I ommited the salt, since the reviews scared me lol. It turned out ok. I kind of wish I would have cooked the bacon a little bit before I put it in the oven, because mine was a little raw, even after the chicken was almost burned. I also didn't like the idea of the cream cheese, it "melted" out of my chicken. In my opinion, the recipe needs work. Im going to experiment more next time, and hopefully it will turn out perfect. Overall, 3.5stars.
This was good - very rich. I didn't have green onions and family doesn't like peppers so ... added onion pwdr, garlic, pepper, Mrs Dash tomatoe Basil and crumbled bacon to cream cheese. Great taste just very rich, kinda too much by the end (still ate it though lol)
i wanted to try something new and found this recipe. i tweaked it a little by putting sliced tomato topped with parm cheese. it is currently one of my favorite dishes. unbelievably good
This recipe is so easy and tasty, I usually get my kids to help me with it. I do suggest that you line your cookie sheet with Reynolds easy release foil. It really makes clean up so nice... And make sure to turn the broiler on at the end of the cooking to crisp up the bacon.
My family loved this. I found it a bit bland and would probably add some chopped chilis if I had my way. However, it's a nice quick meal and my son loved it!
We loved it!!! Plus its easy to make. I used onion chive cream cheese. The chicken breast i bought were very large so i cut them in half & still had a pretty good size, i was able to cover them w 2 slices of bacon (i used turkey bacon) Also, i cut down on salt! No need to cook bacon separatley i just used the broiler for about 3 min & they came out awsome!!! :D
Great recipe, I did not use any salt at all and it was delicious. If you don't want to do bacon another option is to do a light breading. Flatten chicken breasts, fill with cream cheese mixture, secure with toothpicks, then dredge in egg and then bread crumbs. Very Yummy! My husband and kids LOVED it!
These chicken breast were the best ever! My boyfriend loves bacon so we ended up wrapping 4 slices of Applewood bacon around the breast... This will be a recipe that I will keep making him!
I did not care for this. I did substitute green onions for white onions and instead of garlic powder I used minced fresh garlic, but even still, I think this wouldn't be good! It was unedible.. not worth trying something new. :(
I just made a slite change I cut breast in 1/2 pound out like a cutlet stuff with mixture then eggwash breadcrumb then baked 20 min
Sinfully delicious! I used suggestions from some of the reviews and cut down the green onions to 2 and eliminated the salt & pepper all together. I also added 1 chopped jalapeno, 1/4 cup chopped green bell pepper, & 4 pieces of bacon, & 2 chicken breasts, which increased the servings to 6. Before wrapping each piece of chicken with 2 pieces of bacon, I added Montreal chicken seasoning to the chicken. For sides, I made baked potatoes and broccoli & cheese. It was SCRUMPTIOUS!
I've been making a similar recipe from another site for years, it's one of my favorites. I just use cream cheese, more green onion and add about 1/8 tsp of minced garlic. This mix can just be plopped right on top of the chicken. Then instead of pre-cooking the bacon, it can be cut into thirds and just layered on top the cream cheese mix. I sprinkle paprika on top for color and a few grinds of cracked black pepper. The bacon will turn out crisp. Bake at 375 for 30 minutes and serve with a fresh tomato and pasta side. I do love the idea of the red pepper in this and I will try it. And with all those calories, this is a special occasion dish for us! Edit to update - My husband thinks this is a bit bland, so I coated the chicken in Frank's Hot sauce before adding just a tiny bit of the cream cheese mixture on his chicken. Topped with strips of bacon and baked. Very good this way.
I made this for my husband and I the other night and it was wonderful. I did add a few spices as fresh basil and thyme. I also grated some Monterey Jack cheese over the top before cooking. Yummy
Tried 04/05/2011 - Used the reviewer recommendation of flattening out the chicken and using Chives & Onion Cream Cheese (cutting out the peppers and onions). I also omitted the garlic power, but only by accident! I added bacon bits to the cream cheese mixture and secured the chicken breasts with 3 strips of bacon each, which was too much, will cut back to 2 next time. I also meant to broil the chicken for the last few minutes in the oven, but forgot; will try that next time to crisp the bacon up. My husband, who is NOT a fan of chicken, really liked it! Served it with wild rice and fresh sauteed mushrooms; will make again.
I doubled the stuffing content and wrapped it completely in bacon, FANTASTIC
I tried this recipe, and added some fresh shredded parmesan cheese over the top, and it was fantastic. This could be used on a low carb type diet.
I make this all the time & it's always a big hit! I use chive & onion cream cheese instead of the chopped onion & also use turkey bacon instead of pork bacon. I microwave the bacon for about 2-3 minutes to soften it. I pound out the chicken until it's super thin (cooks a bit faster too), spread cream cheese, roll, wrap with bacon, place seem side down in a greesed pan (no toothpicks)& bake. YUMMY.....Love this one!
I make this all the time but I butterfly my breasts and use a spinach artichoke dip instead of cream cheese and cover with cheddar. I love this recipe because it is so customizable and you can't lose with chicken cheese and bacon!
I took the recommendations from a few of the reviews and used fresh parsley and chives with crushed garlic to mix in the cream cheese, omitting the salt, pepper and bell pepper. To make it easier to enclose the mixture, I cut a pocket into the thickest part of the chicken breast, then wrapped with turkey bacon. There were no leftovers!
I'm in search of a special recipe for our Couples Retreat at church where a gourmet dinner is served. I think I found the one to use. Drizzled a Boursin cheese sauce over top and it was awesome. Can't wait to make this again. If you're looking for something for that special dinner, look no further.
I did not have a problem with the filling leaking. Pounded chicken flat, added filling, rolled with bacon and secured with toothpicks. Baked a little longer than reccomended and then broiled. My boyfriend and I where in heaven - next time I will try to use less bacon but thats what held the filling in and made it so deliciously juicy. Great idea!!
This is so good my family asked me to make it again the next day! I too left out the salt and flatten the chicken. For the bacon I put it in a pan just long enough to make it plyable, not browned, I broiled it in the last 5 minutes of the oven time to lightly crisp it up. Lastly, because I made 6 breasts I used a whole 8oz box of cream cheese, I didn't want to come up short. I served with aspargus it was a very nice compliment.
we enjoyed this dish but had a little twist to ours. we took the chicken breast and beat with a meat mallet to flatten. we took 8 oz of cream cheese and divided into two bowls. in one we added green onions, red pepper fresh garlic and 3 slices of cooked chopped bacon. in the other we added green onion, red pepper, feta cheese, garlic and sun dried tomatoes. we spread 3 of the breasts with the bacon filling and 3 of them with the sun dried tomato filling. we then rolled them up like a jelly roll. we then wrapped them with raw bacon making a tight basket to keep the filling from coming out while cooking-we used a whole lb of bacon wrapping these. we cooked at 350 for about 45 minutes and then turned on the broiler to crisp the bacon. both versions were crowd pleasers-split decision. will definately make again!
Great recipe. Might try to add some spices to give it a kick but the family loved it.
Overall not a bad dish. I wish I would have read the other reviews about the recipe being to salty because it really was. I think that next time I make this I will doctor up the filling a little to add more flavor.
my husband loved it! I have used both turkey bacon and real bacon, both good. I use regular onion chopped up. Also add some white pepper and mrs dash (garlic & herb), and dill since we like very flavorful food. oh, and some jalapeno too for a little kick.
It was good, of course we made some modifications I didn't mix the ingredients together instead I layered added some mushrooms a little mozarella about a pinch to each my husband doesn't like mushrooms so i added red peppers to his. I also pounded out the chicken first and i also used low-fat cream cheese and reduced sodium bacon. It was a little greasy while cooking so I kept pouring out the grease. I didn't use any salt either due to previous reviews and i only sprinkled pepper over tops when they were ready to cook!! Overall very good flavor!!
LOVED this dish!!! I found it by the Ingredients search because I was trying to use up some left over chicken, light cream cheese and bacon. This worked perfect! I did use fresh garlic (2 cloves) vs garlic powder and used the salt to taste. I probably ended up with 1/3-1/2 tsp and that was plenty and I'm a notorious salt freak. I also did as another reviewer and did NOT precook the bacon. I just cooked the dish at a little higher temp and when the bacon was to my liking (crispy) - the dish was done. For sure will make this again and again! Thanks for such a great recipe!!! On a side note if you have left over filling - it's great on crackers!
Tried it for something new and different..turned out amazing! Even my young boys devoured it! I will definitely be making it again. Thank you for such a superbly delicious recipe!
Very good I switched it up and used creamcheese and crab meat inside. Very good recipe
Made this for a community Sweetheart Banquet for couples married 50+ years and it was a hit. Went by the reviews again and omitted the salt. Put breast in a ziplock bag and flatten, needs to be about 1/4 inch to wrap well. Put filling on and wrap, tucking the edges in as you go. Then wrap with the two pieces of bacon. Really important to pound thin and tuck edges in. Otherwise the cheese leaks out. Very good.
this was really simple and yet it looked quite elegant. it tasted really good. i made some minor changes like using turkey bacon (that i did not precook) and fresh minced garlic.
This was pretty tasty! I used only 4 oz of cream cheese (half the container) and it was plenty--I can't imagine having used more. I also followed the suggestion of another user because I didn't have bacon: I wrapped up the chicken, dipped it in a little egg, and rolled it in breadcrumbs. Will definitely make this again!
Good recipe. Pretty easy to make and full of taste. I had a little trouble pinning the breasts that I had chosen closed, but it still tasted great.
My husband made this for dinner tonight and it was delish. He replaced half the cream cheese with goat cheese and instead of stuffing the cheese inside he made a sauce and poured it over the top. Yummy!! He didn't add any salt because there is plenty of salt in the bacon. It going in the permanent rotation box.
I modified the recipe by mixing in garlic and green onions in place of the peppers. I also wrapped it in far more bacon then might be healthy. Definitely a winner.
This was okay but I didn't like it as much as I expected I would. The filling didn't stay very well. Next time I try this, I will make a slice in the side of the breasts and stuff them instead of folding the chicken, and perhaps then place bacon strips on top of the chicken. Also, lessen the salt. Maybe marinading the chicken in lemon pepper or Italian dressing first would help the flavor.
The flavor was a little bland, and I think it would have been better had the chicken been seasoned or marinated. I served this with cheesy broccoli and it was a decent meal.
My family loved this recipe! I flattened the chicken breast, and just nicely coated them with the mixture which did not seep out. There was a little of the mixture left, so I brushed it over each chicken wrap, and the chicken was not bland without adtl seasonings. Loved it, can not wait to try variations with this recipe.
I added creamy spinach and i must say my family and I really enjoyed this dish. I will definantely make it again and have some fun with this dish by adding different ingredients to the stuffing part!!!!!!!!!!!!!
I liked this a lot, didn't love it, but my boys liked it and ate it so that's a + I didn't precook the bacon, it cooks great in the oven over the chicken, I also used herb cream cheese. We lost a lot of the cream cheese filling into the pan.
Made this for the fam and even my picky meat and potatoes daddy loved it. Nice and rich. Very easy to make too.
I liked it a lot, didn't give it 5 stars because I did do a few variations. Like a lot of other reviewers, I used the flavoured cream cheese, but, I added some garlic, some grated mozzarella, and some drained chopped spinach. I didn't cook the bacon first either, and it came out crispy and wonderful. I should also mention it's a good idea to flatten out the chicken first, it makes it much easier to roll. There are a ton of things you can add, but, I'm sure it would be good as is also.
This was awsome. I didn't add any salt to it though. It was very filling and just had a great flavor of everything all together. I can't wait to make this again!!!
I found this very good. The only thing my BF said I should do next time is beat the chicken to make it thinner so I could put more of the cream cheese in it. That was our favorite part. I thought the chicken might be a little bland so I seasoned it with Mrs. Dash Garlic and Herb, Italian Season, and Accent seasoning once everything was wrapped up. Came out great, can't wait to try it again. Thanks for this recipe!
I'll be keeping this recipe handy! Very nice taste, and my 2 year old cleaned her plate (very important)! I didn't precook the bacon as directed, I stuffed and rolled my chicken first, and then used my cast iron skillet to sautee the breasts. Once the bacon was starting to crisp, I transferred to the oven and baked as directed. I prefer this method as opposed to cleaning an extra dish. Thanks for a nice recipe!
When I decided to try stuffed chicken for the first time, I came across this recipe. My husband and I loved it!
My family loved this! I used the recipe as a base and added my own twist I used: cream cheese tostinos spinach dip to stuff the chicken 2-3 slices/to wrap the chicken and I seasoned the chicken lightly with slap-ya-mama Cajun seasoning mccormic garlic and herbs pepper to taste no salt at all I just spread the cheese and dip in the center and rolled, very easy! I cooked on 400 until the bacon had a nice crisp to it and the chicken was cooked fully and was very tender!
I found the original recipe in a low-carb cookbook, and it is a family favorite! I split the chicken breast toward the thickest part, then place it in a large ziploc bag and pound it thin. Repeat with the remaining breasts. To give the chicken breast more flavor, I sprinkle it lightly with poultry seasoning. I also use a full 8oz. pkg of cream cheese. After mixing the filling, I spread it over the chicken breast and roll it up jelly roll style, wrap it in uncooked bacon, and secure it with toothpicks. These are awesome on the grill, but also great in the oven. Oh, I leave out the salt....recipe doesn't need it!
Very good, but for some reason mine was too salty for my taste. Next time I'll put less salt in it. Otherwise, great recipe.
great!I hammered the breast to about 1/2 inch thick , stuffed with red sliced bell peppers, cream cheese black pepper parmesan cheese sprinkled chicken seasoning a pinch of ground turmeric drizzeled evoo on them & into the oven easy 7 delicious.
I froze the cream cheese mix in advance, which kept it from seeping out during baking. I agree the meat should be seasoned. Thus, only 3 stars.
The filling is great. Definitely pre fry the bacon a little because it won't be enough in the oven. You will also have to flip the chicken halfway to crisp the other side of the bacon. For the last 2 minutes, put it on broiler to get a nice crisp. Not too long though you don't want the chicken to dry out in the heat. Also use toothpicks along with the bacon to close the chicken. The filling easily oozes out. Great recipe nonetheless!
this was AWESOME!!!! so good and juicy and tender. husband and kids loved it as well.
Awesome! We really loved this. Here are the changes I made: 2 chicken breast cut in half lengthwise to make thinner 4 slices bacon 1/4 t onion powder 1/2 t garlic powder 1/2 t salt 1/4 t pepper I kept the cream cheese and bell pepper the same. ****I have made this every week for dinner for the past 2 months and there are NEVER left overs! I even started making more so my husband can take it to lunch the next day.
This was always my favorite growing up!! You don't have to pre-cook the bacon first, just wrap them up, stick them under the broiler for about a minute on each side first, that way you get all the yummy bacon flavor (ok and fat lol) in the chicken and you don't dirty up a extra dish. Thats the way my family always did it. I've never tried it with the bell pepper, i'll have to try that! But it's good without it too!
This recipe was wonderful!! Next time, I would cut the salt in half. I also used 1/3 less fat cream cheese and turkey bacon and it still came out great!
this was amazingly yummi!!!! i did change a few things .. first i added mozzarella, small cooked pieces of bacon, and chives to the cream cheese... i also put a lil pepper and salt on the chicken before hand... i also wrapped 3 pieces of uncooked bacon around the chicken covering every inch of the chicken... which helped hold it together, and i didnt have to use tooth picks!!!! i did not get anything oozing out either in the end product!!!towards the end I baked it at a high temperature for a few minutes to get the bacon crispy... it was delicious!!!
Followed the recipe just made a few changes I used a lot more beacon to make sure the chicken was completely covered so the cream cheese wouldn't run . I also seasoned the chicken to my family's liking I used garlic powder adobo and complete seasoning came out delicious if you don't season the chicken it's just to blAnd . Loved this very much !!!
good, just not spectacular. Especially for the amount of prep work it took. Note: you have to turn the breasts over halfway through cooking to get the bacon done all the way around. The first time I pulled it out of the oven I was disappointed that the bacon that had been on the bottom of the pan was still rubbery and not done. Not appetizing.
OMG!!!! Hands down BEST STUFFED CHICKEN EVER!! I did make some alterations though.. I used Cream cheese with onion and chives (as suggested by others) I did not use the green peppers instead I used a jalapeño pepper diced small and mixed into the cream cheese mixture and I also added cooked crumbled bacon to the cream cheese mixture as well as garlic powder. I wrapped each in 2 pieces of bacon and I did Cook the bacon on each side for 3 minutes and drained prior to wrapping the breast with it. MAKE SURE YOU DO THIS so you don't end up with rubbery bacon that's undercooked like you see on many pics. I also topped mine with sharp cheddar cheese the last 3 minutes in the oven ;-) This is definitely a KEEPER!!! Loved it and so did the family.
Very good. I used herb and garlic cream cheese for extra flavour. And I didn't have red pepper in the house, so I didn't include that. Will make again!
It was a big hit, but where people say this cooks at 350 in 35 minutes is beyond me, especially with bacon. I cooked it for on hour at 385 and then broiled it to crisp the bacon. I also added chopped frozen spinach and mixed it with melted cream cheese and the other filling items.
