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I am making a bacon eggplosion to take to a party. If I wrap in foil to take with after it's cooked do you think that will make the bacon soft.I was wondering how to keep it hot but crisp.
I had some silver star hot sausage links I put through the kitchen aid grinder. I kept 2 1/2 links whole to run the length of the eggplosion and had some crumbled bacon and provolone cheese and rolled up.
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Mike
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