Bacon, Egg and Cheese Breakfast Casserole
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cooking.nytimes.com
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Ingredients

  • ½ pound thick-cut bacon , cut into 1-inch pieces
  • 1¼ cup olive oil
  • 11 ½ pounds russet or Yukon Gold potatoes , unpeeled, sliced 1/4-inch thick or cut into 1/2-inch pieces
  • 11 large yellow onion , thinly sliced into rings
  • 1 Kosher salt and freshly ground pepper
  • 110 large eggs
  • 16 ounces shredded sharp Cheddar or Monterey Jack
  • 1 Hot sauce (optional)Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind. Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly. In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1 1/2- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes. Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.

Instructions

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