1 lb Bacon, thick-sliced 1 lb Baking potatoes
-and lean 1/2 lb Cheddar cheese
1 Onion 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