The Perfect Bacon Bowl: Is Everything Really Better with Bacon?

My BFF, Tracey, has been my BFF approximately our entire lives at this point, so she of course knew that I'd been seeing the commercials for the Perfect Bacon Bowl and was intrigued. Meaning I wanted one really, really badly. Well, mine came in a set of four, and I'm now the proud owner of them thanks to her. But are they as mind-blowingly awesome as they seem? My boyfriend and I decided to find out.

They really seem like the simplest thing right out of the box, lightweight like plastic but obviously made of something that can stand the heat of the oven. The booklet that arrives with them has instructions for use and a few recipes, but of course the first recipe was for bread bowls. NO!


First, we draped two half-slices of bacon across the dome of the bowl in a criss-cross pattern:


Then, we wrapped a second slice around the bottom of the center dome. It was long enough that the ends overlapped, which was no problem at all. Finally, we wrapped a third slice around the top of the center dome. The bacon easily stuck to itself, so there was no sliding around.


We nudged the bacon up and down until there were no exposed areas. We were serious about forming these bowls.


We put them in a glass baking dish, and 35 minutes later, we pulled these beauties out of the oven:


All of the extra fat was captured in the base of the bowl (to be poured over Brussels sprouts later). The finished bacon bowls weren't easy to pry off, but even with all of my clumsiness, I still got mine off the form in almost one piece. And the little piece that stayed behind was a nice crunchy little treat that I couldn't help but eat the moment I finished taking this picture. The inside didn't look as crunchy as the exterior, but I didn't notice anything but crisp bacon when I was eating it later.


My boyfriend made his famous scrambled eggs with even more bacon and filled the bowls for us:


And then we were ready for dinner:


The verdict? Yep, mind-blowingly awesome. But basically not functional as bowls. The moment we took a first bite, the remaining eggs tumbled out onto our plates, and after that, we were taking a bite of bacon bowl and then eating a forkful of egg. So I want to say the bacon bowl is mostly just novelty . . . except that somehow, this was THE BEST-TASTING BACON. Seriously, I don't remember eating more delicious bacon. Maybe it was my mind playing tricks on me, excited by the prospect of a bacon in bowl form, but maybe something about the Perfect Bacon Bowl just makes the bacon cook better. We'll have to see how my second attempt turns out.

Low-Carb Flaxseed Pancakes

I'm forever trying to find low-carb breakfasts that I actually look forward to eating. I don't care much for savory foods in the morning, so discovering that flaxseed makes a wonderful pancake was a major event for me.

Here's what you need:

3 medium eggs (or two jumbo eggs)
3 tablespoons flaxseed meal
3 teaspoons Splenda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Mix everything (I use a measuring cup and a fork) and pour into a skillet or onto a griddle on medium heat. (I like to melt a little butter onto mine first.) Cook for a few minutes until the sides become firm and rounded and then flip over.



I like to melt a tablespoon of butter onto mine and then sprinkle it with cinnamon and Splenda, but this would also work great as a savory wrap with eggs and sausage.

Makes one huge pancake or several small ones.



My pancake kind of fell apart this morning while I was trying to get it out of the skillet with a much-too-small spatula, but it was still delicious. The texture is pillowy and bready, just like a carby pancake, but it has an earthier taste. It easily keeps me full from 7 a.m. until lunchtime.

I can also see this being a really easy pizza crust without the vanilla, cinnamon, and Splenda and would love to know if someone uses it for that before I do!