Make ahead egg & bacon breakfast
This tasty oven-baked egg skillet is easy to assemble. You can prepare the ingredients the night before and bake on Christmas morning while little (or big!) kids are opening gifts. It’s ready in 30-40 minutes.
1/2 pound bacon
8 large eggs
1/2 pint heavy cream
1/2 cup chopped fresh mushrooms
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 cup finely chopped onion
1/4 cup shredded Parmesan cheese
Salt and pepper to taste
Step 1: Preheat oven to 325 degrees. In a cast iron skillet, cook bacon until crisp. Drain on paper towels. Pour off some of the bacon drippings, leaving 1-2 tablespoons in the pan.
Step 2: Add chopped mushrooms, peppers and onion to the skillet and if you’re feeling decadent, a tablespoon of butter. Saute until vegetables are tender, about five minutes. Crumble the bacon and stir into vegetables. Spread the mixture evenly in the bottom of the skillet.
Step 3: Whisk eggs and a half pint of heavy cream in a bowl. Season with salt and pepper. Gently pour egg mixture over the bacon and vegetables. Sprinkle with shredded Parmesan cheese.
Step 4: Place skillet in preheated oven (325 degrees). Bake 30-40 minutes until eggs are slightly puffed and firm. To test, insert a toothpick in the center. If it’s clean, eggs are set.
Four simple steps. Prepare in advance by cooking bacon and vegetables the night before. Whisk together the eggs and heavy cream so they’re ready to go. In the morning, just add ingredients to a room-temperature cast iron skillet and bake. No skillet? Never fear. This recipe could also be made in a casserole dish, fully assembled and refrigerated until ready to bake. Your family will enjoy this hearty recipe on Christmas morning.
Merry Christmas and happy holidays to you!