This bacon cheese ring with strawberry preserves transforms a classic breakfast into a showstopping sweet-tart masterpiece in just 20 minutes. The crispy bacon-wrapped cheese forms a golden, savory base that contrasts beautifully with the bright, fruity strawberry filling—creating a balance that’s both indulgent and surprisingly light.
I perfected this dish after testing countless variations, and the secret lies in the right cheese-to-bacon ratio and a quick, precise baking method.
The process is simpler than it looks: layer shredded cheese and bacon into a ring mold, bake until golden, then top with warm strawberry preserves for that signature sweet-tart punch. No fancy equipment is needed—just a cast-iron skillet or baking dish, and you’ll achieve restaurant-quality results.
The bacon renders its fat into the cheese, creating a crispy exterior and creamy interior that pairs perfectly with the jam’s tangy sweetness.
What you’ll end up with is a breakfast dish that’s equal parts impressive and foolproof—ideal for brunch gatherings or a weekend treat.
The contrast of salty, smoky bacon and rich cheese against the fruity jam makes every bite exciting, while the 20-minute prep time ensures it fits seamlessly into a busy morning. Serve with a sprinkle of flaky sea salt or fresh berries to elevate the flavors even further.
This recipe is incredibly versatile—swap the strawberry preserves for raspberry or apricot, or add a drizzle of honey for extra richness. Leftovers reheat beautifully, making it perfect for meal prep or hosting. Let’s get cooking—your taste buds will thank you.
Ingredients for bacon cheese ring with strawberry preserves
Four ingredients make this decadent breakfast ring shine—bacon, cheese, preserves, and a quick baking trick.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 12 oz | Cuts into 1/2-inch strips |
| Shredded Sharp Cheddar Cheese 🧀 | 8 oz | Freshly shredded, not pre-shredded |
| Shredded Monterey Jack Cheese 🧀 | 8 oz | Freshly shredded, melts smoothly |
| Strawberry Preserves 🍓 | ½ cup | No-seed preferred, warmed |
| Unsalted Butter 🧈 | 2 tbsp | Melted for greasing mold |
| All-Purpose Flour 🌾 | 1 tbsp | For dusting mold |
| Flaky Sea Salt 🧂 | 1 tsp | For garnish, optional |
| Fresh Strawberries 🍓 | ¼ cup | Sliced, for garnish |
| Honey 🍯 | 1 tbsp | For drizzling, optional |
The bacon is the star here, so thick-cut makes all the difference—it crisps up perfectly without burning. I always grab mine from Costco or Trader Joe’s because they carry high-quality, thick slices. For the cheese, freshly shredded is non-negotiable—pre-shredded gets gummy and ruins the texture. A 50/50 mix of sharp cheddar and Monterey Jack gives you that perfect balance of tang and creaminess. The strawberry preserves? No-seed varieties like Welch’s or Smucker’s work best—they warm up beautifully and don’t get watery.
No thick-cut bacon? Regular bacon cut into 1/2-inch strips works, but it’ll crisp faster, so keep an eye on it. Swapping cheeses? Gruyère or Gouda add a nutty depth, but stick to freshly shredded. If you’re out of strawberry preserves, raspberry or apricot jam gives a similar sweet-tart punch—just thin with a splash of water if needed. The honey drizzle is optional, but it adds a luxurious finish that’s worth the extra minute. For a savory twist, skip the preserves and top with a fried egg instead.
This rings up fast—20 minutes from start to finish—but the prep is key. Keep the bacon and cheese prepped while the oven preheats to 375°F. The ring mold can be greased with butter or lined with parchment for easy release. Leftovers? They reheat beautifully—just 5 minutes at 350°F to crisp the bacon again. Store in the fridge for 3 days or freeze for 1 month. I like to make a double batch—one for brunch, one for snacks later.
Why You’ll Love This Recipe
- Fewer Messy Ingredients: I swear by this recipe because it’s basically just bacon, cheese, and jam—no fancy chopping, no measuring cups, no stress. You’re basically building a tower of flavor with your hands, and that’s half the fun.
- Sweet-Savory Magic: That strawberry preserve swirled into the gooey cheese? It’s like someone took a bite of summer and stuffed it into a crispy bacon hug. The sharp cheddar and smoky bacon play so well together, but the jam? It’s the star that makes me come back for seconds.
- Game for Any Gathering: I’ve served this as a brunch appetizer, a party snack platter, and even a lazy Sunday dinner. It holds up in the fridge for days too—perfect for when you’re feeding a crowd or just want something easy to reheat.
- Budget-Friendly Feast: Thick-cut bacon and shredded cheese stretch a long way, and a small jar of preserves goes a surprisingly long time. It’s one of those recipes where you end up with leftovers, but honestly? That’s the best kind of leftovers.
Step-by-step instructions for bacon cheese ring with strawberry preserves
Here’s how to create a decadent breakfast ring with crispy bacon and melty cheese in record time.
Cook the Bacon Until Crispy
Cut the 12 oz thick-cut bacon into ½-inch strips using kitchen shears or a sharp knife. Arrange the strips in a single layer on a rimmed baking sheet, leaving about ½-inch space between each piece. This prevents overlapping and ensures even cooking.
Bake at 400°F for 12-15 minutes until the bacon becomes deep golden brown and crispy. The edges should look almost caramelized, and you’ll smell that unmistakable bacon aroma. Watch closely after 10 minutes—bacon burns quickly at this temperature. Once done, remove from oven and drain on paper towels, reserving 2 tablespoons of the rendered fat in the pan for later use.
Prepare the Cheese Mixture
In a medium bowl, combine the 8 oz shredded sharp cheddar cheese and 8 oz shredded monterey jack cheese. Add the ½ cup strawberry preserves and mix until the cheese is evenly coated with a light strawberry glaze. The preserves should melt slightly from the residual heat of the cheese, creating a sweet-tart filling.
Fold in the 1 tbsp all-purpose flour and 1 tsp flaky sea salt until fully incorporated. The flour helps bind the mixture when pressed into the bacon ring, while the salt enhances the flavors. For best results, work quickly to prevent the cheese from getting too soft or sticky.
Assemble the Ring in a Mold
Lightly grease a 4-inch round cake pan or ring mold with the 2 tbsp reserved bacon fat (or use the 2 tbsp unsalted butter if you didn’t reserve fat). Dust the inside generously with flour, tapping out any excess. This ensures the ring releases cleanly after baking.
Press about ⅓ of the cheese mixture firmly into the bottom of the mold, creating an even layer. Then, arrange half of the crispy bacon strips in a circular pattern around the edges, slightly overlapping them. This creates the structural base of your ring. Repeat with another ⅓ of the cheese mixture and the remaining bacon strips, finishing with the last ⅓ of cheese on top. Press gently to compact everything.
Bake Until Golden and Melted
Transfer the assembled ring to a parchment-lined baking sheet for stability. Bake at 375°F for 10-12 minutes until the cheese is fully melted and the bacon is deep golden brown and crispy again. The edges should look slightly puffed, and you should see a thin layer of melted cheese peeking through the bacon gaps.
To test doneness, gently wiggle the ring in the mold—it should hold its shape but still release easily. If it feels too soft, bake for another 1-2 minutes. Remove from oven and let it rest for 5 minutes before unmolding onto a wire rack. This resting time helps the cheese set slightly for cleaner slicing.
Garnish and Serve Warm
Slice the warm ring into 4 equal wedges using a sharp knife. Drizzle each wedge with 1 tablespoon honey and top with sliced fresh strawberries for a pop of color and freshness. The honey adds a subtle sweetness that complements the savory bacon and tangy preserves.
Serve immediately while the bacon is still crispy and the cheese remains gooey inside. Pair with a simple arugula salad or warm biscuits to balance the richness. The contrast of sweet strawberry preserves with salty bacon makes this breakfast ring unforgettable—perfect for brunch or a weekend treat.
Pro Tips For Making Bacon Cheese Ring With Strawberry Preserves
- CRISP THE BACON FIRST: Cook the thick-cut bacon until it’s crackling and golden—not just pink. I used to stop at “cooked through,” but that leaves it too soft for the ring’s structure. Aim for 12-15 minutes in a cold skillet over medium-low heat, flipping once. Save the fat for brushing later—it’s liquid gold here.
- MIX CHEESES DRY: Combine the cheddar and Monterey Jack without adding liquid first. I learned this after watching my cheese turn into a sad, gloppy paste. Use your hands to rough up the shreds—this creates pockets for the strawberry preserves to cling to later. Only add a splash of water if the mix seems too dry after mixing.
- CHILL THE RING: Let the assembled ring sit uncovered in the fridge for 20 minutes before baking. Sounds weird, but it keeps the cheese from sliding out when you flip it. Also, the cold edge helps the preserves set faster once baked—no more oozing strawberry rivers.
- BRUSH, DON’T DROWN: Use the reserved bacon fat to lightly brush the ring’s exterior, not drown it. A thin, even coat is enough to crisp the edges without making the whole thing greasy. If you’re in a rush, swap for melted butter—just don’t skip this step. The crust is what makes this dish feel special.
Essential equipment for this dish
Mold Essentials
You don’t need anything fancy—a 4-inch round cake pan or ring mold works perfectly. I prefer Wilton brand molds because they release cleanly, but a greased cast-iron skillet (like a Lodge 10-inch) can work too if you’re improvising. For a non-stick option, parchment paper-lined molds eliminate greasing entirely. 🧑🍳
Bacon Cooking Tools
Thick-cut bacon needs even heat distribution, so a rimmed baking sheet is ideal for crisping. I use USA Pan’s heavy-duty sheets because they handle high temps without warping. For extra crispiness, try a wire cooling rack placed over the baking sheet to let air circulate underneath.
A kitchen shears makes quick work of cutting bacon strips—Oxo Good Grips are my go-to for clean cuts. 🥓
Cheese Prep Gear
Freshly shredded cheese is a game-changer, and a box grater (like Microplane’s fine-hole) gives you the best texture. For mixing, a medium stainless steel bowl keeps things cool while you work.
A small offset spatula helps press the cheese mixture firmly into the mold without sticking. Keep a fine-mesh sieve handy to dust excess flour from the mold. 🧀
Baking Must-Haves
A digital oven thermometer (I swear by Thermoworks Smoke) ensures your oven hits 375°F accurately—critical for even baking. Line your baking sheet with parchment paper to prevent sticking, especially if you’re using a skillet.
A wire cooling rack is non-negotiable for resting the ring—it prevents soggy bottoms. For garnishing, tweezers help place fresh strawberry slices precisely. 🔥
Optional Upgrades
Want to take it to the next level? A pizza stone (like Ooni’s) adds extra crispiness to the bacon edges. For a smoky twist, finish the ring under the broiler for 1-2 minutes with a sprinkle of smoked paprika.
A mini food processor speeds up cheese shredding if you’re making multiple rings. And if you’re serving a crowd, double the mold—just scale the recipe accordingly. ✨
Nutrition facts
Frequently asked questions
Can I use regular bacon instead of thick-cut?
Yes, but you’ll need to adjust the cooking time and method. Cut regular bacon into ½-inch strips and bake at 400°F for 8-10 minutes instead of 12-15 minutes—regular bacon crisps faster. For extra crispiness, finish under the broiler for 1-2 minutes after baking the ring. The texture will be slightly different but still delicious!
What if I don’t have a ring mold?
No problem! Use a 4-inch round cake pan, greased cast-iron skillet, or even a parchment paper-lined loaf pan. For a skillet, press the cheese-bacon mixture firmly into a circular shape. A wire cooling rack helps create crispy edges if you’re using a flat pan instead of a mold.
Can I make this dish ahead of time?
Assemble the ring up to 24 hours ahead and refrigerate uncovered. Bake straight from the fridge at 375°F for 12-15 minutes (add 2-3 minutes). For freezing, bake the ring, cool completely, wrap tightly in plastic, and freeze for up to 1 month. Reheat at 350°F for 10 minutes to restore crispiness.
What’s the best way to store leftovers?
Store in an airtight container at room temperature for up to 2 days or refrigerate for 4 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness. For microwave reheating, cover with a damp paper towel and heat for 20-30 seconds—this prevents drying out. The bacon will be less crispy but still tasty!
Can I substitute the strawberry preserves?
Yes! Try raspberry jam, apricot preserves, or even peach butter for a different flavor profile. For a savory option, skip the preserves and top with a fried egg or caramelized onions. If using thicker preserves, warm them slightly with 1 tsp water to make them easier to mix with the cheese.
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