Breakfast & Brunch
This bacon cheese ring with strawberry preserves recipe transforms a simple breakfast into a showstopping dish in just 10 minutes. The golden, crispy ring combines creamy cheese and smoky bacon, while the sweet-tart strawberry preserves add a perfect balance of flavors.
It’s the kind of dish that elevates weekend mornings or brunch gatherings with minimal effort but maximum impact.
The secret to this recipe lies in the quick dough preparation and the perfect balance of savory and sweet. You’ll use a simple biscuit dough wrapped around a filling of melted cheese and crispy bacon, then baked to golden perfection.
The strawberry preserves aren’t just a topping—they’re the star that ties everything together, adding a bright, fruity contrast to the rich, salty flavors.
What you’ll end up with is a visually stunning breakfast bite that’s crispy on the outside, creamy inside, and topped with a drizzle of strawberry preserves.
It’s the kind of dish that looks as good as it tastes, making it perfect for serving alongside coffee, mimosas, or even a glass of sparkling wine for a brunch that feels special without the fuss.
Whether you’re hosting a weekend gathering or just craving something indulgent for yourself, this recipe delivers restaurant-quality results in record time. Let’s get started—your taste buds (and your guests) will thank you.
Ingredients for bacon cheese ring with strawberry preserves
Twelve ingredients transform into golden, crispy rings with creamy centers and fruity drizzle—perfect for brunch magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Baking Powder 🧂 | 1 tbsp | Aluminum-free preferred |
| Granulated Sugar 🍚 | 1 tbsp | For subtle sweetness |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed, full-fat for flakiness |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Thick-Cut Bacon 🥓 | 8 oz | Crisped, chopped fine |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp or medium cheddar |
| Strawberry Preserves 🍓 | ½ cup | Thick, seedless preferred |
| Large Egg 🥚 | 1 whole | Room temperature for mixing |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for garnish |
The bacon and cheddar cheese are the stars here—thick-cut bacon (like Oscar Mayer or Applewood smoked) delivers that perfect crunch, while sharp cheddar (I swear by Cabot) melts into a gooey, stretchy center. Grab pre-shredded cheese if you're short on time, but freshly grated makes all the difference. For the dough, King Arthur flour is my go-to—it’s got that extra protein for a tender yet sturdy texture. The strawberry preserves? Smucker’s or Annie’s work perfectly, but homemade jam takes this to the next level if you’ve got it. Pro tip: Toast your flour in a dry pan for 30 seconds to eliminate any raw flour taste—trust me, it’s worth it.
No thick-cut bacon? Thin-cut bacon works in a pinch, but it won’t crisp up as dramatically. Short on cheddar? Pepper jack adds a kick, or gouda for a slightly sweeter profile. Pre-shredded cheese has anti-caking agents, so if you’re using it, add 1 extra tbsp of flour to the dough to compensate. The strawberry preserves can be swapped for raspberry or apricot jam—just adjust the sweetness to your taste. And if you’re feeling fancy, drizzle a little honey over the top before serving. The chives are optional but add a fresh pop of color and brightness that ties everything together. Oh, and don’t skip the egg wash—it’s what gives those rings their golden, restaurant-quality sheen.
These rings keep beautifully for 3 days in an airtight container in the fridge, but honestly? They’re best served fresh. Reheat in a 350°F oven for 5-7 minutes to restore that crispy exterior. For make-ahead prep, assemble the rings, wrap them tightly in plastic, and refrigerate overnight—they’ll hold their shape perfectly. Freeze unassembled dough rings (before baking) for up to 3 months—just bake straight from frozen, adding 2-3 extra minutes. And if you’re serving a crowd, double the batch—they disappear faster than you can say ‘brunch.’
Why You'll Love This Recipe
- No-Rolling Required: The dough comes together faster than you can say "cut in the butter"—just mix, press, and bake. No chilling, no fuss, and zero rolling-pin drama. Honestly, I’ve made this while my coffee was still brewing.
- Sweet-Savory Magic: That first bite—crispy, cheesy, with the tangy strawberry jam peeking through? It’s like a hug for your taste buds. The buttery crust and smoky bacon turn this into something you’ll reach for when you’re craving dessert and brunch at the same time.
- Breakfast or Brunch Star: Serve it warm with a sprinkle of flaky salt for a weekend brunch showstopper, or pack slices for a lunchbox that’ll make your coworkers jealous. Between us, I’ve even sent it to work in a thermos—no judgment.
- Leftovers That Don’t Suck: Unlike most baked goods, this stays crispy and delicious for days. I’ve reheated slices in the oven until golden, and they’re just as good the third time around. Plus, it’s cheap enough to make twice if you’re feeling extra.
Step-by-step instructions for sweet-savory bacon cheese rings
Here's how to make these addictive breakfast bites in record time—crispy, cheesy, and perfectly balanced with strawberry sweetness.
Cook and Chop the Bacon
Line a baking sheet with parchment paper and arrange the 8 oz thick-cut bacon in a single layer. Cook over medium heat until deep golden brown and crispy, about 12-15 minutes. The bacon should be fully cooked but not burnt—watch closely as it renders fat aggressively.
Transfer the bacon to a paper towel-lined plate to drain excess fat for 3-5 minutes. Then, use kitchen shears to chop it into fine crumbles. You want tiny pieces that will distribute evenly through the dough—think bacon bits, not bacon chunks. The crumbles should still retain their crispy texture, not turn soggy from sitting in fat.
Mix the Dough Components
In a large bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, 1 tbsp granulated sugar, and 0.5 tsp salt. Sift the dry ingredients if your flour isn't pre-sifted—this prevents lumps and ensures a light, flaky texture. I press the sift directly over the bowl to contain any stray flour.
Cut the 0.5 cup cold unsalted butter into small cubes and add them to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. The cold butter is crucial—it creates flaky layers when baked. If the mixture becomes too sticky, chill it for 5 minutes before proceeding.
Combine Wet Ingredients and Form the Dough
Make a well in the center of the dry mixture and pour in the 0.5 cup milk and 1 whole large egg. Using a wooden spoon, gently mix until just combined—you should still see flour streaks. The dough will be shaggy at this point, which is perfect. Add the 0.5 cup strawberry preserves and mix until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and knead gently for 30 seconds until it comes together. The dough should be soft but not sticky. If it's too dry, add 1 tsp milk at a time until it holds together. Divide the dough into 12 equal portions (about 1.5 oz each) and roll each into a 1-inch thick ring shape, leaving a 1-inch hole in the center.
Add Cheese and Bake to Perfection
Place each dough ring on a parchment-lined baking sheet. Press a 1 tbsp portion of the 1.5 cups shredded cheddar cheese into the center of each ring, creating a small mound. Gently press the edges of the dough ring inward to seal the cheese inside, then sprinkle the remaining cheese evenly over each ring. This creates that signature cheesy pull-apart texture.
Bake at 375°F for 12-15 minutes until the rings are golden brown and the cheese is fully melted. The edges should be crispy while the centers remain soft and gooey. If the tops brown too quickly, tent the baking sheet with foil for the last 2-3 minutes of baking to prevent over-browning.
Garnish and Serve Warm
Remove the rings from the oven and immediately sprinkle with the 2 tbsp chopped fresh chives. The chives add a bright, fresh contrast to the rich, savory-sweet flavors. Serve the rings warm while the cheese is still molten and the bacon is crispy—this is when they're at their absolute best.
For an extra touch, drizzle a little more strawberry preserves over the top before serving. These rings are perfect for breakfast, brunch, or even as a sweet snack with coffee. They keep well at room temperature for 2 hours, but they disappear even faster than that when you're the one baking them!
Pro Tips For Making Bacon Cheese Ring With Strawberry Preserves
- CHILL THE BUTTER FIRST: I learned this the hard way—using butter straight from the fridge for this ring makes the dough fight you. Cut it into ½-inch cubes and let it sit at room temp for 20 minutes before mixing. Cold butter creates flaky layers, but if it’s too soft, your ring will spread like a sad pancake instead of rising properly.
- WEIGH YOUR FLOUR: Scooping flour from the bag is how you end up with a dense, dry ring. Use a kitchen scale for precision—this dough needs 2 cups packed flour, not loosely spooned. The difference between 240g and 280g changes how the ring holds its shape when baked.
- STOP MIXING WHEN IT’S SHAGGY: Overworking the dough turns it into a tough, chewy mess. Once the butter and flour form crumbly clumps with wet spots, stop. Press it together once or twice—it’s okay if it looks uneven. The strawberry preserves will add moisture later, so don’t force it.
- BAKE LOW AND SLOW: Crank the oven to 375°F, but don’t rush it. The ring needs 25–30 minutes until the edges are golden and the center springs back when pressed. If you’re impatient like me, tent it with foil after 20 minutes to prevent over-browning—this isn’t a race.
Make-ahead tips for this dish
Prep Ahead
Assemble the dough rings up to 24 hours ahead and refrigerate them in an airtight container between layers of parchment paper. The cold temperature keeps them from sticking together and maintains their shape.
When ready to bake, let them sit at room temperature for 15 minutes before popping them in the oven. This makes mornings with guests effortless—just bake and serve! 📅
Freezer-Friendly
For a make-ahead feast, roll out the dough rings and freeze them on a parchment-lined tray until solid (about 30 minutes). Transfer them to a ziplock freezer bag and store for up to 3 months.
Bake straight from frozen at 375°F for 18-20 minutes, adding 2-3 extra minutes to ensure the centers are fully cooked. The extra time compensates for the cold start. 🧊
Bacon Prep Shortcut
Save time by cooking and chopping the bacon the night before. Store the crumbles in an airtight container in the fridge, and they’ll stay crispy for 2 days.
Reheat them in a 350°F oven for 3-5 minutes to restore crispiness before mixing into the dough. This step alone cuts 15 minutes off your morning routine. 🥓
Cheese Prep
Shred your cheese ahead of time and store it in a ziplock bag in the freezer for up to 3 months. The cold, frozen cheese melts more evenly in the oven, creating that perfect stretchy, gooey center.
Just let it sit at room temperature for 10 minutes before using it in the rings. 🧀
Strawberry Preserves Hack
Warm the strawberry preserves in a small saucepan over low heat for 1-2 minutes to make them easier to mix into the dough. This also enhances their flavor and helps them blend seamlessly with the savory components.
Store any leftover preserves in a small jar in the fridge for up to 3 weeks. 🍓
Baking Schedule
Plan your baking in batches of 6 rings to avoid overcrowding the oven. Arrange them on the baking sheet with 1 inch of space between each ring for even browning.
If you’re serving a crowd, bake two batches—the first batch will stay warm in a 200°F oven while you finish the second. This keeps everything piping hot and ready to serve. ⏰
Nutrition facts
Frequently asked questions
Can I make these rings without strawberry preserves?
Swap the preserves for raspberry jam, apricot preserves, or even a drizzle of honey for a different flavor profile. If you prefer savory, omit the preserves entirely and add a sprinkle of garlic powder or everything bagel seasoning to the dough. The rings will still be delicious—just adjust the sweetness to your taste.
Why did my rings turn out flat instead of puffy?
Flat rings usually happen when the dough is too warm or overworked. Keep your butter cold and handle the dough as little as possible—just mix until combined. Also, avoid overfilling with cheese, as too much weight can flatten the rings. For extra lift, chill the dough for 15 minutes before shaping.
Can I use a different type of cheese?
Yes! While sharp cheddar works best, try gouda for a sweeter flavor or pepper jack for a spicy kick. For extra creaminess, mix half cheddar and half cream cheese. Avoid soft cheeses like brie—they won’t melt as nicely.
How do I reheat leftover rings?
Place rings on a baking sheet and warm in a 350°F oven for 5-7 minutes until crispy again. For a quick fix, microwave for 20-30 seconds**—but they won’t be as crispy. Reheating in the oven preserves that perfect texture.
What’s the best way to serve these rings?
These rings shine with hot coffee, mimosas, or even sparkling wine for brunch. For a full spread, pair with scrambled eggs or fresh fruit salad. The sweet-tart contrast makes them perfect for both breakfast and dessert-style gatherings.