Bacon Egg Pudding
The creamy, smoky holler breakfast pudding born from a happy accident
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This one started as a happy accident in the holler. I had leftover bacon, some eggs that needed using, and was craving something rich and comforting without standing over the stove forever. So I threw it all in a blender with a little gelatin to give it that silky pudding texture, and Bacon Egg Pudding was born.
It’s not fancy. It’s not pretty on the plate. But hot or cold, it’s one of the most satisfying things you’ll eat for breakfast. Think creamy scrambled eggs meets smoky bacon with just enough structure to feel like a proper dish instead of runny eggs. Eat it warm right out of the blender or chill it and scoop it like a savory pudding. Either way, it hits the spot.
Ingredients (makes about 2–3 servings)
- 8 slices thick-cut bacon (preferably smoked/hickory)
- 8 large eggs
- ⅓ cup chicken broth (low-sodium is fine)
- ¼ cup heavy cream (or however much you need to get the right consistency)
- ⅓ cup shredded cheese (sharp cheddar or smoked gouda work best)
- 1 tablespoon bacon fat (you’ll get this from cooking the bacon)
- 2 teaspoons unflavored gelatin (Knox or similar)
- ½ teaspoon smoked paprika (optional but highly recommended)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Tiny pinch of cayenne or a couple dashes hot sauce (optional, for a little dawn-kick)
How to Make Bacon Egg Pudding
- 1. Cook the bacon in a skillet until crispy. Remove the bacon to a plate, crumble or chop it, and save 1 tablespoon of the bacon grease in the pan.
- 2. In the same skillet with the reserved bacon grease, scramble the 8 eggs until just set (don’t overcook them — they’ll continue to cook a bit in the blender).
- 3. In a small bowl, sprinkle the 2 teaspoons of unflavored gelatin over the ⅓ cup chicken broth. Let it bloom for a minute or two while you get everything else ready.
- 4. Add the scrambled eggs, crumbled bacon, bloomed gelatin mixture, heavy cream, shredded cheese, smoked paprika, salt, pepper, and optional cayenne/hot sauce to a blender.
- 5. Blend on low for a few seconds to break everything up, then blend on medium-high for 1–2 minutes until smooth and creamy. Taste and adjust seasoning if needed.
- 6. Serve right away while hot for a warm, silky pudding, or pour into a container and chill in the fridge for a cold, sliceable version. Both ways are delicious.
Holler Tips from Cletus
- Thick-cut bacon gives the best smoky flavor and texture. Regular bacon works, but it can get lost in the mix.
- Don’t over-scramble the eggs in the pan — they’ll firm up more in the blender.
- The gelatin is what gives this that pudding-like structure. Without it, you’ll just have a thick scramble. Start with 2 teaspoons and add a bit more next time if you want it firmer.
- This keeps well in the fridge for 2–3 days. Reheat gently on the stove with a splash of cream or broth, or eat it cold straight from the container.
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Got a tweak or your own family pudding secret? Drop it in the comments or holler at me! I read every one.
