Breakfast & Brunch
This bacon cheese ring with strawberry preserves recipe transforms a classic brunch staple into a showstopping sweet-savory masterpiece that requires just one pan. The crispy, golden cheese ring encases tender bacon and melty cheese, while the warm strawberry preserves add a bright, fruity contrast that elevates every bite.
After years of perfecting brunch dishes, I finally cracked the code for balancing textures and flavors—crispy edges, gooey centers, and that perfect tangy-sweet finish.
The beauty of this recipe lies in its simplicity: a single pan handles everything from baking the ring to warming the preserves, making it ideal for weekend mornings when you want impressive results with minimal effort.
The bacon adds a smoky depth that pairs surprisingly well with the sweet strawberry, while the cheese ensures each bite is rich and satisfying. Whether you're hosting a brunch crowd or treating yourself to a special morning, this dish delivers restaurant-quality flavor without the fuss.
By the time you pull this ring from the oven, you'll have a dish that looks as stunning as it tastes—golden, glossy, and ready to be topped with that warm strawberry preserve.
The combination of crispy, cheesy layers with the fruity topping creates a balance that's both unexpected and utterly addictive. This is the kind of brunch dish that will have everyone asking for seconds, and it's easier to make than you'd think.
Serve it warm with a side of fresh berries or a simple green salad to complement the rich flavors. The recipe scales beautifully for larger gatherings, and leftovers reheat perfectly for a quick breakfast the next day. Let's get started on creating this brunch showstopper!
Ingredients for bacon cheese ring with strawberry preserves
Sweet, smoky, and crispy—this brunch showstopper needs just a handful of simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 12 oz | Cut into 1-inch pieces |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar preferred |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for creaminess |
| All-Purpose Flour 🌾 | ½ cup | For binding ring structure |
| Large Egg 🥚 | 1 whole | Room temperature for best mix |
| Strawberry Preserves 🍓 | ½ cup | High-quality, seedless preferred |
| Granulated Sugar 🍚 | 1 tbsp | For preserves glaze |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Heavy Cream 🥛 | ¼ cup | For extra richness |
| Garlic Powder 🧄 | ¼ tsp | For subtle depth |
| Fresh Strawberries 🍓 | ½ cup | Sliced, for garnish |
The bacon is non-negotiable here—thick-cut pieces hold shape better and deliver that perfect crunch. Oscar Mayer or Applewood smoked bacon always work well, but any quality brand is fine. Look for pieces that are about 1-inch thick so they don't overcook into mush. The cheddar? Sharp cheddar melts best and adds that tangy kick. Pre-shredded gets clumpy, so grab a block and shred it yourself. For the preserves, Strawberry Preserves by Bonne Maman or Welch's are my go-tos—they've got that perfect balance of sweet and tart without being overly syrupy.
No thick-cut bacon? Regular bacon cut into 1-inch pieces works, but it'll crisp up faster. Swap cheddar for Monterey Jack if you prefer milder flavor, though it won't be as sharp. Running low on preserves? Raspberry jam or even peach preserves add a different but delicious twist. The heavy cream is optional, but trust me on the full-fat version—it makes the whole thing richer. If you're feeling fancy, add a pinch of cayenne pepper to the preserves for a little kick. And if you're out of strawberries for garnish, blueberries or raspberries work just as well.
This dish reheats beautifully—just pop it in the oven at 350°F for 10 minutes. Store leftovers in an airtight container for up to 4 days. The ring keeps its crunch best when served warm, but it's still delicious at room temperature. I like to make a double batch on Sundays so I have brunch ready for the week. The preserves can be warmed separately if you're serving it cold, but honestly, it's best piping hot with that gooey cheese center. Keep any extra preserves in the fridge for up to 6 months—they're perfect for toast or yogurt too.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this takes less effort than deciding what to watch on Netflix. Cook the bacon, mix the dough with your hands—no fancy tools—then roll it out like you’re wrapping a present. The strawberry preserves drizzle is the only "fancy" part, and honestly? Even that’s just a spoonful of jam.
- Sweet-Savory Magic: That first bite of crispy bacon crust, gooey cheddar, and bright strawberry jam? It’s like dessert and breakfast had a flirty little affair. The cheese melts into a stretchy blanket while the jam adds this unexpected, tangy-sweet pop that makes it impossible to stop at one slice.
- Weeknight or Weekend Star: Between us, this is my go-to for lazy Sunday brunches or when I need to feed a crowd without stressing. Double the dough, freeze half—then reheat it straight from the fridge when hunger strikes. (Yes, even on a Tuesday night.) It’s the kind of dish that works for brunch, a picnic, or just snacking while you scroll.
- Budget-Friendly Indulgence: Thick-cut bacon and cheddar might sound splurgy, but this recipe uses them efficiently—no waste, just flavor. A single egg and a handful of flour stretch the dough further than you’d think, and that jar of strawberry preserves? You’ll use it all before the next grocery trip. It’s comfort food that doesn’t break the bank.
Step-by-step instructions for bacon cheese ring with strawberry preserves
Here's how to create a showstopping brunch centerpiece that balances salty, sweet, and savory flavors perfectly.
Cook the Bacon Until Crispy and Prepare the Pan
Preheat your oven to 375°F. Line a 9-inch oven-safe skillet with parchment paper, leaving an overhang on the sides for easy removal. In the same skillet, cook the 12 oz thick-cut bacon, cut into 1-inch pieces, over medium heat for 8-10 minutes until golden brown and crispy. Use a slotted spoon to transfer the cooked bacon to paper towels to drain excess fat, leaving about 2 tablespoons of bacon fat in the skillet.
Here's the thing—don't drain all the fat. That rendered bacon fat is what creates the crispy cheese crust we're after. If you need more fat, add 1 tablespoon of the melted unsalted butter to the skillet. The skillet should feel lightly coated but not greasy when you run your finger through it.
Create the Cheese Mixture and Assemble the Ring
In a medium bowl, whisk together the 2 cups shredded cheddar cheese, 0.5 cup all-purpose flour, 1 whole large egg, 0.25 cup heavy cream, 0.5 tsp salt, 0.5 tsp ground black pepper, and 0.25 tsp garlic powder until completely combined. The mixture should be thick but still pourable—if it's too thick, add 1 teaspoon of water to loosen it.
Spread the cheese mixture evenly into the skillet, pressing down gently with the back of a spoon to create a flat, even layer. Use a butter knife to create a well in the center about 3 inches wide. This well will hold our strawberry preserves and create that beautiful ring shape when baked. Place the skillet in the preheated oven and bake for 15-18 minutes until the edges are golden brown and the center is slightly puffed.
Add Preserves and Create the Sweet-Tart Center
Remove the skillet from the oven and carefully pour the 0.5 cup strawberry preserves into the center well. Immediately return the skillet to the oven and bake for an additional 5-7 minutes until the preserves are bubbling and the cheese ring is fully set. The preserves should create a glossy, slightly caramelized center that contrasts beautifully with the crispy cheese edges.
I know it seems counterintuitive to add the preserves after baking starts, but this ensures the center stays soft and gooey while the edges get properly crispy. If you add them too early, the preserves will leak out and make a mess.
Finish with Fresh Strawberries and Garnish
Remove the skillet from the oven and let it cool for 5 minutes. While it cools, slice the 0.5 cup fresh strawberries into thin rounds. Carefully transfer the cheese ring onto a serving platter by lifting from the parchment paper overhang. Sprinkle the sliced strawberries around the ring and drizzle any remaining preserves from the skillet over the top for extra shine.
For that restaurant-quality finish, dust the top with a pinch of granulated sugar and serve immediately while the cheese is still warm and gooey. The contrast of the crispy, salty cheese ring with the sweet, tangy strawberry center is what makes this dish truly special. Serve with a simple arugula salad or crusty bread to soak up any extra preserves.
Pro Tips For Making Bacon Cheese Ring With Strawberry Preserves
- CRISP THE BACON FIRST: Cook your thick-cut bacon until it’s fully crispy—no half-chewy edges—before removing it from the pan. The rendered fat will make your cheese ring rich, but soggy bacon ruins the whole deal. (Yes, even if you’re in a hurry, skip the "just a little more" trap.)
- SHRED CHEESE DRY: Pat your shredded cheddar bone dry with paper towels before mixing it with the bacon and egg. Wet cheese = greasy, gloppy mess. I learned this the hard way when my first ring turned into a sad, oily puddle.
- DON’T OVERMIX THE BATTER: Stir the flour, egg, and butter just until combined—lumpy is fine. Overworking it makes the ring dense instead of light and fluffy. Think "quick fold," not "whip it into submission."
- CHILL THE MIX 10 MINUTES: Let the bacon-cheese-egg mixture sit in the fridge while you preheat the oven. Cold ingredients = better binding and a cleaner rise. I was skeptical until I tried it—now it’s non-negotiable.
Common mistakes when making your bacon cheese ring with strawberry preserves
Overcooking the Bacon
The biggest mistake I see is overcooking the bacon until it's brittle and loses its fat. Bacon should be crispy but still flexible—if it snaps when you bend it, it's gone too far.
Cook in batches if needed to avoid crowding the pan, and remove it when it hits 190-200°F internal temperature. Overcooked bacon turns the cheese ring dry and unappetizing. 🥓
Skipping the Fat
Some cooks drain all the bacon fat, thinking it's healthier, but that fat is what creates the golden, crispy crust on your cheese ring. Leave at least 2 tablespoons of fat in the skillet—if needed, add 1 tablespoon melted butter to ensure proper browning.
Without enough fat, your cheese will steam instead of crisp.
Uneven Cheese Layer
An uneven cheese layer leads to a lumpy ring that doesn't bake uniformly. Press the mixture firmly into the skillet with the back of a spoon to create an even base.
Use a butter knife to smooth out any bumps before creating the center well. If the cheese is too thick in spots, it won't crisp properly, while thin areas may burn.
Adding Preserves Too Early
Pouring the strawberry preserves into the well before the initial 15-18 minutes of baking causes them to leak out and create a messy, soggy center. The preserves need to be added after the cheese has set slightly to create that perfect glossy, caramelized center without ruining the ring's structure. 🍓
Overbaking the Ring
Once the preserves are added, bake for only 5-7 minutes—any longer and the cheese will dry out while the preserves may scorch. The ring should be golden and set, with just a slight jiggle in the center.
Overbaking turns the crispy edges rubbery and ruins the gooey texture we all love.
Ignoring the Cooling Phase
Rushing to serve the ring immediately after baking causes the cheese to slide apart or the preserves to run. Let it cool for 5 minutes before transferring to a platter—this allows the cheese to firm up slightly and hold its shape. Patience here makes all the difference in presentation. ✨
Nutrition facts
Frequently asked questions
Can I make this bacon cheese ring ahead of time?
Assemble the ring up to 24 hours ahead and refrigerate uncovered. When ready to bake, add the preserves and bake as directed. For a make-ahead brunch, bake the ring completely (without preserves) the night before, then reheat at 350°F for 10 minutes. Add warm preserves just before serving to maintain that glossy finish.
What if I don't have thick-cut bacon?
Regular bacon works fine—just cut it into 1-inch pieces and cook until fully crispy. Thin bacon may overcook faster, so watch closely. For extra crispiness, add 1 tablespoon extra butter to the skillet after draining. The texture will be slightly different but still delicious!
Can I substitute the strawberry preserves?
Yes! Try raspberry jam or peach preserves for a different flavor profile. For a savory twist, swap preserves with spicy brown sugar or honey. Just reduce baking time by 2 minutes if using jam—it caramelizes faster than preserves.
Why did my cheese ring turn out greasy?
Too much fat in the skillet causes greasiness. Drain excess bacon fat (leave only 2 tablespoons) and avoid adding extra butter. If the mixture seems too wet, add 1 tablespoon flour to absorb excess moisture. For next time, use low-fat cheese if you prefer a lighter texture.
How do I make this dish vegetarian?
Replace bacon with crispy chickpeas or smoked tofu crumbles, and use vegetarian cheddar. For extra flavor, add 1 teaspoon smoked paprika to the cheese mixture. The sweet-savory balance still works beautifully without meat!