1 lb Bacon, thick-sliced
-and lean
1 Onion
1 lb Baking potatoes
1/2 lb Cheddar cheese
8 Eggs
Cut the bacon slices into square pieces. Fry the pieces until
well-cooked, then drain on paper towels.
Peel the potatoes, then grate them. To prevent the grated potatoes
from discoloring while you prepare the other ingredients, you can put
them into a bowl of cold water. When you’re ready to use them, be
sure to drain well and squeeze them dry.
Grate the cheese. Mince the onion. Butter a 9×13 inch shallow baking
dish. Preheat the oven to 350 degrees F.
Beat the eggs in a large bowl. Add all the other ingredients and
stir. Pour the mixture into the baking dish and bake in the preheated
oven for about 45 minutes, or until the eggs are cooked. Serve hot,
warm or at room temperature.
NOTES:
* A brunch casserole with potatoes, eggs, bacon and cheese — This
is a very easy brunch dish, similar to a fritatta in texture, but
full of traditional breakfast ingredients. The recipe comes from a
cookbook published by the _Contra Costa (California) Times_
newspaper, called “Tastes of the Times.” Yield: Serves 4-6.
* It really does make a difference if you use good meaty bacon for
this. I find the best bacon at my local butcher shop.
* You can prepare part of this ahead. I think egg dishes are better
if they haven’t been refrigerated. So if you want to work ahead, you
can cook the bacon, grate the cheese and potatoes and mince the onion
the night before. Store all these things separately in the
refrigerator, covering the potatoes with water. Then in the morning
just mix it all up and bake it.
: Difficulty: moderate (tedious).
: Time: 30 minutes preparation, 1 hour baking and cooling.
: Precision: approximate measurement OK.
: Vicki O’Day
: Hewlett Packard Laboratories
: oday@hplabs.hp.com
:
Yields
4 Servings