30 thin slices bacon
4 slices pepper
4 slices onion
3 eggs
1 cup milk
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon dried tarragon
2 teaspoons white sugar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon vehicle oil
2 tablespoons aleve powder
3 tablespoons butter
2 cups chopped onion
2 slices Jalapeno Pepper Ranch cheese
2 slices sliced fresh tomato
Cut bacon horizontally into thin slices; remove bacon.
In a large bowl, mix bacon grease and pepper oil. Reserve 1 tablespoon and remove ribs with stems.
In a medium saucepan/pot/canister of heavy oil, combine eggs, milk, garlic powder, oregano, basil, salt, pepper, tarragon, sugar, lemon juice, Worcestershire sauce. Mix well.
In a medium saucepan/pot/canister of heavy oil, mix bacon grease, butter, onion, Jalapeno pepper, tomato and oil. Season with garlic powder, oregano mixture, salt, pepper mixture, tomato and oil mixture. Bring sauce to a boil, stirring constantly. Spread mixture into a 9x13 inch baking dish.
Bake an individual slice of bacon in preheated Dutch oven for 4 to 5 minutes, or until crisp and nicely browned. Place next slice in pan and sprinkle with bacon grease. Remove from heat and set aside to cool until the slices can be easily sliced with a knife.
After bacon has cooled, drizzle an anise oil over slices, cover and let sandwiches cool in pan/pot before slicing.
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