Hormel's maple and black pepper bacon meets their pork sausage in one skillet with onion and garlic. The two proteins cook together, their flavors mingling, sweet and peppery and savory all at once. A quick, weeknight dinner that tastes like it took more thought than it did.

Serves 2. 25 minutes, 20 at the stove.

About 310 calories a serving, 16 g protein, 7 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 6 slices of the maple bacon into 1-inch pieces and cut 4 sausage links on the bias into thirds. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. When the oil shimmers, add the bacon pieces and sausage pieces and cook, stirring often, until both are browned on the outside and cooked through, about 10 minutes. When done, move them to a plate.10 min
3. Dice 1 medium onion and mince 2 cloves garlic. Add them to the pan and cook, stirring often, until the onion softens and the garlic turns golden, about 3 minutes.3 min
4. Return the bacon and sausage to the skillet, toss to combine, and taste. Season with salt and pepper.

Note Serve over rice or pasta to stretch this further, or with eggs and toast for a breakfast-for-dinner swap. Any leftovers keep three days refrigerated and reheat quickly in a skillet. Pair with a green salad or roasted vegetables on the side.