Bacone for Breakfast

Fry-day: The Bacone!

Ahh, the bacone! Ever since I bought a fryer I knew I would be returning to my favorite bacony treat, the bacone!  I made one back in the day after seeing it on TV but I baked it and it never really set as well as it should have. For a while, I thought that making the ideal bacone was out of my reach. However, armed with my fryer and my lard, I set to work on making the Caveman keto Bacone 2.0.  This is part of my stunt cooking series.  If you haven’t heard of stunt cooking, its basically crazy stuff that’s not necessarily practical  but are really fun like a Turducken or bacon explosions. So, happy Fry-day and lets fry some bacon!Melting LardNow, if you’re cooking with lard, its going to be rock hard when you take it out of your fridge or freezer.  I store my lard in these wide mouth jars.  To get it into the fryer, I put the jars in a pot and heat it over water.  Pretty quickly it warms up to the point where you can pour the oil into the fryer.Lard Melting in FryerHere’s a picture of the slightly warmed lard heating up in the fryer.  As I’ve mentioned before, only use animal fats like lard if your fryer supports them. If your fryer has heating elements at the bottom of the unit, it can be very dangerous to add solid fats like the lard shown above.Original Bacone MoldsIn the original bacone article I showed how to make a mold for the bacone. It basically consists of an inner and outer cone where you wrap the bacon around the inner cone and use the outer cone as a form to keep it all together.Original Mold in FryerThe original mold was designed to sit upright because it was being baked.  As you can see this won’t work in the fryer.Modified MoldSo I chopped the edges off of the cone as shown.Mold Wrapped in Aluminum FoilThe first step is cover the cone in foil.First Bacon WrapNow for the fun part.  First, starting at the bottom, wrap a piece of bacon around the base.  Make sure to overlap by at least half.  The bacon will shrink a lot and if you skimp, it will have holes in your cone.  Additionally, starting on the bottom works a lot better than top down.Second Bacon WrapFor the second piece, continue wrapping and make sure to overlap by at least half a width.Start of Third Bacon WrapFor the third piece, drape an edge over the top to start.Third Bacon WrapThen wrap the rest of the piece over the draped edge to seal it in.Frying BaconeNow add the cover cone over the bacone and throw it in the fryer!  It doesn’t fully submerse so I fried it on one side then the other.Other Side of Frying Bacon MoldHere’s the bacone after flipping to the other side.Fried BaconeI must say, this sure is a thing of beauty, so perfect and so golden brown!Completed BaconeThis is the completed bacone.  It is much more rigid than my baked version and it only took a few minutes total.Bacone in HandHere’s the inside of the cone. Egg MixtureNow for a filling, I just wanted to do a simple scrambled egg for the cone.  I just combined some eggs, spice and cream.Whipped EggsAnd whip!Oil in EggsAdd some oil to the pan.Start of Scrambled EggsAnd pour the eggs in.Scrambling EggsMy favorite way to cook scrambled eggs is to whisk them as I go.  I let it set a little like shown above then I whisk.Eggs HardeningHere’s the eggs at about half way.Add Cheese to EggsThen when they’re approaching completion, I add cheese!Finished EggsThen I whisk some more for ooey gooey eggs.Side View of BaconeHere’s the completed bacone, stuffed with scrambled eggs! One trick is to use the back of a utensil to push eggs to the bottom.  It can have the same problem as an ice cream cone where it can be hard to get ingredients all the way down.BaconeMmmmm, breakfast!Bacone for BreakfastHere’s my lovely wife holding her Bacone before breakfast 🙂

Fry-day: The Bacone!
Nutrition Information
  • Serves: 2
  • Serving size: 1 Bacone
  • Calories: 412
  • Fat: 33
  • Carbohydrates: 1
  • Fiber: 0
  • Protein: 23
Prep time: 
Cook time: 
Total time: 
  • 6 Slices Thick Cut Bacon
  • 2 Eggs
  • 30 mL Heavy Cream
  • 2 Oz Shredded Cheese
  • Salt, Pepper, Onion Powder, Garlic Powder to taste
  1. Bacone:
  2. Heat up the oil in the fryer to 375
  3. Wrap three pieces of bacon over the mold, starting at the bottom and overlapping by half on each wrap
  4. Add the overcone over the bacon to secure it in place
  5. Fry for 6 minutes, flipping after 3 minutes
  6. If its not golden brown, fry for longer
  7. Carefully standup the fryer mold and remove the overcone and then remove the bacone
  8. If the inside is not fully cooked, you can add just the bacone without the mold bacon into the fryer, it should hold its shape
  9. Eggs:
  10. Combine Eggs, Cream and Spices and whisk
  11. Add oil to a pan and heat to medium
  12. Add eggs and allow to just start to set
  13. Whisk the eggs and allow to just set again
  14. Repeat until eggs are mostly cooked, then add cheese and whisk again
  15. Cook again until desired runnyness has been reached
  16. Stuff the Bacone with the egg mixture

DeLonghi Deep Fryer
If you follow the blog, you know that I’ve gotten a little obsessed lately with my Deep Fryer to the point where I post a weekly Fry-day article. I had one of these in college and it always made me feel guilty using it. I feel so liberated that there are all sorts of keto friendly fried foods like nuggets, wings and brussels sprouts!
Cone Filters, 50 Pack
To keep your frying oil clean, you really need to filter it on a regular basis. Fryers will come with one or two filters in the kit but they run out fast. This 50 pack will keep you going for well over a year
Filter Stand
Use this stand in conjunction with standard cone filters to easily filter your oil. This system is in place of the filtering method that comes with your fryer.

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