Bacon Lovers Easter Brunch

Vanilla-Bourbon Bacon "Lollipops": Keep frozen until ready to use. Thaw under refrigeration overnight.
Preheat oven to 375°F. Place bacon on a rack over a cookie sheet and bake for 15-20 minutes or until an internal temperature of 165°F, flipping halfway through. Cook to desired crispness. Oven temps may vary, adjust cook times accordingly.
Let the glaze packet thaw for an hour until it reaches room temperature. Drizzle over bacon or use as a dipping sauce.

Mini Boursin® Cheese Muffins: DO NOT HEAT IN WRAPPER. Keep frozen until ready to prepare.
Thaw under refrigeration for 5 hours. Muffins can be enjoyed at room temperature or warmed. For a warm muffin, REMOVE THE WRAPPER and bake at 300°F for 5-10 minutes.

Quiche Lorraine: Keep refrigerated or frozen until ready to cook. Remove plastic wrapping prior to cooking.
Conventional Oven (Preferred Method): Preheat oven to 375°F. Bake in foil pan for 23-25 minutes (add 5 minutes if frozen) or until center reaches 165°F. Carefully remove from Oven, let stand 5 minutes before serving.
Microwave Oven: Cut into serving portions and place one serving on a microwave safe dish. Heat on high for 2 minutes or until the center of the quiche reaches 165°F. Let stand 5 minutes before serving.

Easter Petit Fours: 
Serve at room temperature.

Vanilla-Bourbon Bacon "Lollipops":Bacon (Pork Belly, Water, Salt, Brown Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrate), Vanilla Bourbon Glaze (Maple Syrup, Pure Cane Sugar, Water, Natural Flavors, Natural Vanilla Extracts, Bourbon Extract).

Mini Boursin® Cheese Muffins: Wheat Flour, Rapeseed Oil, Garlic and Fine Herbs Cheese (Pasteurized Milk , Pasteurized Cream , Lactic Ferments, Garlic and Fine Herbs , Salt, Pepper), Water, Egg, Egg White Egg, Grated Emmental Cheese (Pasteurized Milk, Salt, Ferments), Zucchini, Modified Starch, Dried Tomatoes, Diced Tomato, Sugar, Toasted Pumpkin Nuggets, Chives, Flat-leaf Parsley, Whey Powder, Garlic, Disodium Diphosphate, Sodium Bicarbonate, Salt, Mono- and Diglycerides of Food Fatty Acids, Wheat Gluten.
Contains: Egg, Milk, Wheat.
May contain Nuts, Sesame Seeds, Soy.

Quiche Lorraine: Egg White, Milk (Vitamin D3), Wheat Flour, Swiss Cheese (Pasteurized Cow's Milk, Cultures of Harmless Lactic Acid Bacteria, Microbial Rennet, Salt, Calcium Chloride), Palm Oil Shortening, Bacon (CURED WITH: Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Water, Canola Oil, Onion, Corn Starch, Sea Salt, Cultured Skim Milk (Maltodextrin), Butter (Cream, Salt), Evaporated Cane Syrup, Isolated Oat Fiber, Chives, Black Pepper, White Pepper, Nutmeg.
Contains: Milk, Egg, Wheat.

Easter Petit Fours: Sugar, Fully Hydrogenated Palm Kernel Oil, Eggs, Whey Powder, Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Milk, Corn Syrup, Nonfat Milk Derived Solids, Margarine (Interesterified Soybean Oil, Buttermilk, Salt, Mono And Diglycerides), Apricot Puree, Non-hydrogenated Palm Oil, Water, Invert Sugar, Butter (Cream, Salt), Cornstarch, Whey, With Soy Lecithin, Polysorbate 60 And Sorbitan Monostearate (Emulsifiers), Citric Acid, Pectin, Modified Food Starch, Non-hydrogenated Palm Kernel Oil, Salt, Natural Flavor, Artificial Flavor, Potassium Sorbate And Sodium Benzoate Added As Preservatives, Non-hydrogenated Coconut Oil, Rice Flour, Non-hydrogenated Soybean Oil, Non-hydrogenated Canola Oil, Malic Acid, With Xanthan, Acacia And Guar Gums, Artificial Color Including Blue #1 Lake, Blue #1, Red #3, Yellow #5, Titanium Dioxide, Yellow #5 Lake And Red #40 Lake, Beta Carotene Added For Color, Vegetable Glycerine.
Contains: Eggs, Milk, Soy and Wheat.
Due to Processing on Shared Equipment, May Contain Peanuts and Tree Nuts.
Contains bioengineered food ingredients.