WebExplore the First Watch menu to find the breakfast, brunch or lunch specialty you are craving today. Healthy and indulgent options, fresh made to order. ... Hardwood Smoked Bacon 80 Calories. Sourdough Bread 150 Calories. Cage-Free Eggs 71 Calories. Fresh Fruit 80 Calories. Cooking Oil 25 Calories. Substitutions. WebThere are 530 calories in 1 4 slices of First Watch Million Dollar Bacon. You'd need to walk 148 minutes to burn 530 calories. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. ... Four slices of our signature hardwood smoked bacon baked with brown sugar, black pepper, cayenne and a maple syrup drizzle. Allergens ...
Enjoy Our Bacon for Breakfast, Lunch, Dinner, and In Between
WebMar 11, 2024 · Set up your smoker as normal targeting a 225°F cooking temperature. Be sure to include a water pan if your smoker doesn’t include one (a disposable foil pan works great). Again, use 2-3 hardwood wood … WebThe Food: As an appetizer, we ordered the Million Dollar Bacon (Four slices of our signature hardwood smoked bacon glazed with brown sugar, black pepper, cayenne and a maple syrup drizzle). Superb! For the main meal, I ordered the Tri-Fecta (Two fresh cage-free eggs scrambled well, with a light and airy Belgian waffle and an order of Bacon ... chargeback conditions
Million Dollar Bacon - Menu - First Watch - Louisville - Yelp
Web2 days ago · Unlike streaky bacon, which comes from the belly/side of the pig, cottage bacon comes from a pig's shoulder. Because of the shape of the shoulder, cottage bacon comes in wider pieces than the traditional long strips of streaky bacon. The size of cottage bacon makes it perfect for a sandwich and much easier to cook on a grill. WebLobel’s Fruitwood Smoked Uncured Bacon is made from hand-selected pork belly that is hand-trimmed and marinated in a dark maple syrup brine for 10 days before being … WebWe have Pennsylvania’s top-rated dry-cured, hardwood smoked bacon for sale. One of Weaver’s original flagship items, we first started selling traditional smoked gourmet bacon in the early 1920s. The traditional way to cure bacon was to use fresh pork bellies, salt, sugar and a two-week curing process. The dry cured bacon was then placed in ... chargeback cost icon