Bacon Egg And Cheese Breakfast Casserole

Name: Bacon Egg and Cheese Breakfast Casserole (Elevated)
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 12 oz Applewood Smoked Bacon-thick-cut, diced; 1/2 loaf Sourdough Bread-cubed and toasted; 6 Eggs-large; 1 cup Heavy Cream; 1/2 cup Crème Fraîche; 1 cup Shredded Comté Cheese; 1/4 cup Grated Pecorino Romano Cheese; 1/4 cup Shallots-finely diced; 1/4 cup Wild Mushrooms-sliced; 1/4 tsp Nutmeg-freshly grated; 1/4 tsp White Pepper; 1 tsp Salt; 2 tbsp Chives-chopped

⏱1h 30m

👥6

🔥450 cal

Medium

🍽️French

A sophisticated breakfast casserole featuring high-quality ingredients and a creamy, flavorful custard base. This version is perfect for a special occasion.

12 oz Applewood Smoked Bacon-thick-cut, diced

1/2 loaf Sourdough Bread-cubed and toasted

6 Eggs-large

1 cup Heavy Cream

1/2 cup Crème Fraîche

See all 13 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥450 cal

Medium

🍽️French

A sophisticated breakfast casserole featuring high-quality ingredients and a creamy, flavorful custard base. This version is perfect for a special occasion.

#breakfast #casserole #bacon #eggs #cheese #sourdough #gourmet

Instructions

Preheat oven to 325°F (160°C). Grease a 9x13 inch baking dish.
Cook Bacon in a skillet until crispy. Drain off excess grease and set aside.
Sauté Shallots and Wild Mushrooms in the bacon grease until softened and lightly browned.
In a bowl, whisk together Eggs, Heavy Cream, Crème Fraîche, Nutmeg, White Pepper, and Salt.
In a large bowl, combine Toasted Sourdough Bread cubes, cooked Bacon, sautéed Vegetables, and the Egg Custard. Mix gently to coat.
Pour mixture into the prepared baking dish.
Sprinkle Comté and Pecorino Romano Cheese evenly over the top.
Bake for 60-70 minutes, or until golden brown and the custard is set. Let rest for 10 minutes before serving.
Garnish with chopped Chives.

Ingredients

12 oz 340 g Applewood Smoked Bacon-thick-cut, diced
1/2 loaf 225 g Sourdough Bread-cubed and toasted
6 165 g Eggs-large
1 cup 240 mL Heavy Cream
1/2 cup 120 mL Crème Fraîche
1 cup 115 g Shredded Comté Cheese
1/4 cup 30 g Grated Pecorino Romano Cheese
1/4 cup 60 mL Shallots-finely diced
1/4 cup 60 mL Wild Mushrooms-sliced
1/4 tsp 1.25 mL Nutmeg-freshly grated
1/4 tsp 1.25 mL White Pepper
1 tsp 5 mL Salt
2 tbsp 30 mL Chives-chopped

Equipment

9x13 inch baking dish
Large bowl
Whisk
Skillet

Instructions

Preheat oven to 325°F (160°C). Grease a 9x13 inch baking dish.
Cook Bacon in a skillet until crispy. Drain off excess grease and set aside.
Sauté Shallots and Wild Mushrooms in the bacon grease until softened and lightly browned.
In a bowl, whisk together Eggs, Heavy Cream, Crème Fraîche, Nutmeg, White Pepper, and Salt.
In a large bowl, combine Toasted Sourdough Bread cubes, cooked Bacon, sautéed Vegetables, and the Egg Custard. Mix gently to coat.
Pour mixture into the prepared baking dish.
Sprinkle Comté and Pecorino Romano Cheese evenly over the top.
Bake for 60-70 minutes, or until golden brown and the custard is set. Let rest for 10 minutes before serving.
Garnish with chopped Chives.

Nutrition per serving

Calories 450

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Bacon Egg And Cheese Breakfast Casserole

Bacon Egg And Cheese Breakfast Casserole

Ratings & Reviews

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