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Forget freshly brewed coffee — nothing beats the sweet smell of sizzling bacon when it comes to rousing you from bed in the morning. Those crispy, cured edges that crunch in your mouth are perfectly contrasted by chewy white marbling and a flavor-packed punch. Bacon recipes were all the rage among foodies this year. Bacon is a breakfast meat that has grown way past the morning meal - in fact, it has found its way into just about every meal, snack and even dessert. This, of course, is for a very good reason: it’s delicious.

This December 30^th, celebrate Bacon Day in style. Don’t just throw a few slices on the griddle and call it a day. Take a little extra time to craft a delectable treat and celebrate the holiday appropriately. Try Chef David Pantone’s recipe below. Share your mouthwatering dish at a holiday potluck or keep it all to yourself. Either way, eat up while you can. Those New Year’s resolutions are just around the corner.

Bacon Recipes

Pan Roasted Brussels Sprouts with Thick Cut Bacon, Red Bell Peppers and Onions

Ingredients:

• 4 strips of bacon, cut into small pieces - more if you like!
• ½ medium onion, diced fine
• ½ Red Bell Pepper, diced fine
• About 1 pound Brussels sprouts, washes, stem trimmed, outer leaves removed, if small, cut in half top to bottom, if large cut in quarters.
• Touch of butter (1 teaspoon)
• Salt and Pepper to taste

In a large skillet cook bacon until crispy. Remove bacon, set aside. Cook onions in some bacon fat until soft. Add red bell pepper and cook for 1 minute. Remove from pan. Cook Brussels sprouts in bacon fat until nicely browned. Season with salt and pepper and a touch of butter. Add back the onions, peppers and bacon.

Transfer to serving dish. Yum!

Chef Pantone is Dean of Culinary Education at Lincoln Culinary Institute, a division of Lincoln College of Technology, in West Palm Beach, Florida.