Will you accept this bacon rose? We hope your answer would be a resounding “YES!” and the same for anyone you would present these beautiful bacon roses too!

We teamed up with Meg Quinn who has blown up the instagram world with her bombshell boards over on @AintTooProudToMeg, to create a brunch board that is sure to be a crowd pleaser on Valentine’s Day, or any special occasion that might call for a little something savory, sweet and sentimental.

Meg helped us put together a super simple how-to for making the bacon roses, and then inspired us with a winning combination for a brunch board that will feed 6-8 with the ingredients below, but feel free to customize the accoutrements to fit dietary preferences (keto, paleo, gluten-free, dairy-free, etc.) or double the amounts to feed a crowd.

wide shot of full spread bacon roses

Want to create more of a bouquet vs. board? Stick long toothpicks in each rose and arrange in a vase or shallow bowl.

How to Make a Bacon Rose Brunch Board

Serves: 5-8

Prep time: 30 min

Cooking time: 20-40

Bacon Rose Brunch Board Ingredients:

  • 12+ Bacon Roses (check out the simple 3-ingredient Bacon Roses recipe)
  • 10-12 eggs
  • 10-12 slices bread
  • 1/2 cup butter, sliced
  • 1/2 cup jam
  • 16 oz strawberries
  • 8 oz blackberries
  • 8 oz raspberries
  • 4 oz pomegranate seeds
  • 2 oranges, sliced
  • 1 tbsp chives, chopped
  • 2 tbsp Parmigiano Reggiano cheese, grated

Supplies:

  • Bacon Roses recipe supplies
  • Various bowls and ramekins
  • Serving Board
  • Heart cookie cutter (optional)

Preparation:

Watch this video and follow instructions below.

  1. Make bacon roses according to recipe instructions.
  2. After bacon roses have cooled, remove toothpicks carefully, ensuring the roses retain their shape.
  3. Arrange roses on a round salad platter to form a “bouquet” and place it in the center of your serving board.
  4. Separate basil leaves and place under each bacon rose on the outside of the bouquet.
  5. Scramble eggs to desired doneness and separate into two bowls. Top one bowl with chopped chives, the other with shaved Parmigiano Reggiano.
  6. Toast bread and cut with heart-shaped cookie cutter.
  7. Arrange all ingredients and sides on board.
  8. Enjoy!

bacon roses on a table with packaged bacon

bacon roses with full breakfast spread from above

Need more brunch inspiration? Add one (or all!) of these to your spread:

Not sure where to find Coleman Natural bacon? Check your zip code in our “Where to Buy” tool for online and in-store options.

Learn more about Meg:

Meg Quinn is a Los Angeles based creative director, food stylist & founder of Ain’t Too Proud To Meg (www.AintTooProudToMeg.com), a destination for drool-worthy spreads & entertaining tips aimed to inspire creativity in the kitchen. Meg also created Boarding School, where she shares her tips & tricks for creating beautiful cheese boards. Meg has been featured on the Food Network, Hallmark Channel, Dr. Oz, Vice, Better Homes & Gardens, The Feed Feed, Food Network Magazine and more. Find her on social @AintTooProudToMeg.