‘Tis the most wonderful time of the year for holiday door decor. Sure, you could deck the entrance to your house with a pleasant DIY Christmas wreath—but have you ever thought about making an edible wreath instead? Pinterest is flooded with breakfast wreaths like braided breads, cinnamon roll wreaths, and bacon, egg, and cheese rings, but there’s no sight of a bacon wreath. So, I decided to come to the rescue. If you’re hosting a breakfast or brunch party this holiday season, bake a bacon wreath appetizer for your pals. The strips of bacon can easily be removed one by one before the meal is ready. Most DIY wreaths are built around a foam base, but we used foil so that the bacon remains edible. Plus, a bacon bow and bacon roses—minus the fake stems—adorn the wreath. (I promise, it’s totally doable, even if you’re not the craftiest person in the world.) This edible bacon wreath comes together in less than an hour and costs no more than $15 to make from scratch.
The Cost Breakdown
2 packs of 365 Uncured Center Cut Smokehouse Bacon: $9.98
365 75 sq. ft. Aluminum Foil: $3.99
Diamond G Flat Toothpicks: $0.99
Most of the ingredients you need should already be in your kitchen: bacon, foil, and toothpicks. In regards to equipment, I placed the bacon wreath on a non-stick silicone baking mat, but the cooling rack method is the way to go. Line your baking sheet with foil, place a wire rack on top, and lay the bacon wreath on top. This will ensure that the bottom of the wreath and the bacon roses aren’t undercooked or mushy. When it’s done cooking, you can strain and save the bacon grease in a glass jar for future deliciousness.
Steps to Success
To start, rip a sheet of foil that’s 1 foot long lengthwise. Roll it tightly towards you and squeeze to make the strip of foil more compact. Rip another sheet of foil the same length as the first and place the scrunched strip on top. Roll and squeeze again. Repeat this process 15 to 20 times, until the strip is 2 to 3 inches in diameter.
Bend the strip of foil into a circle small enough to fit on your baking sheet. Patch the two loose ends together with a few more strips of foil.
Wrap a whole pack of bacon around the circle of foil, working clockwise and keeping the meatier part of the strip to the top.
Use the second pack of bacon for decorations. To tie a bacon bow, lay two strips of bacon crisscrossed to form an “X” on a baking sheet. Fold the tops to meet each other halfway along the strips, and wrap a separate strip of bacon around the center to bind the bow. Pin the bow to the wreath with toothpicks. To make bacon roses, lay a strip of bacon flat and roll tightly. Stick two toothpicks at the bottom of the bud (where the fattier edge is) to form an X—this will create a stand of some sort, so the roses stay upright. Place the roses next to the wreath and you’re ready to cook.
Here, you can also add more flavor by seasoning with salt and pepper, or brushing the wreath with maple syrup and sprinkling brown sugar over top.
Bake the bacon wreath in a 400°F oven for 15 to 20 minutes. If you find that the bacon roses are toppling over while cooking, reposition the toothpicks or have the buds lean against the sides of the wreath.
Remove the toothpicks from the bottom of the roses and stick the roses onto the wreath with a fresh set of toothpicks. And you're ready to feast.