Recipe by AcadiaTwo
This is great for a holiday breakfast or brunch. It serves 10 and it can be prepared ahead of time and popped in the oven on the day of the event. My Mother serves this when the whole family gets together down at their shore house on holiday weekends. Options: add mushrooms and peppers or the like.
Top Review by I'mPat
I scaled this back to use 2 rashers of bacon as that was all I had left and I was only making for 2 of us and the DM and I thoroughly enjoyed this morning with some buttered wholemeal/wholegrain toast. I loved the aspect of being able to prepare this the night before though I did cook my bacon in the oven and sauted the onion in a little olive oil and also added a little grated parmesan that I had left over but didn't add any extra salt as I feel the bacon is salty enough and put in the fridge, took it out and let it sit till the oven heated up to 160C fan forced popped it in and 20 minutes later breakfast is ready (think I could have gotten away with 15 to 18 minutes with the smalller amount). Thank you Acadia*, made for Potluck tag.
- 8 slices bacon, coarsely chopped
- 4 green onions, thinly sliced
- 8 eggs
- 1 cup light cream
- 1⁄2 teaspoon seasoning salt
- 3 cups extra-sharp cheddar cheese (shredded)
- 1 large sweet onion
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Fry bacon until crisp but not burnt.
- Drain, and reserving 1 tablespoon of drippings.
- Sauté onion & green onion in drippings until translucent.
- In a bowl beat eggs with cream and seasoned salt.
- Stir in bacon, onions, and 2 cups of the cheese.
- Pour into a greased, shallow, 3-quart baking dish.
- Bake, uncovered, in a 350 F degree oven for 35 to 40 minutes until mixture is set (doesn't jiggle) and top is lightly browned.
- When almost done, sprinkle with remaining cup cheese and return to oven until cheese melts.
- Serve immediately.