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Ingredients

  • 1/2 pound, bacon - diced
  • 1/2 tablespoon, Epicurean Butter Infused Extra Virgin Olive Oil
  • 1/2 onion - finely chopped
  • 6 eggs
  • 1 cup, heavy cream
  • salt and pepper
  • 3/4 cup, cheddar cheese (optional) - grated

Method

  1. Preheat the oven to 375 degrees F.
  2. Cook bacon in small non-stick pan until lightly browned and crisp. Place bacon on paper towels to drain. If insufficient fat is left in pan, add Epicurean Butter Infused Extra Virgin Olive Oil. Add chopped onion and cook until just beginning to color. Remove to the paper towel to drain with the bacon.
  3. If using cheese grate the cheese.
  4. Beat the eggs, cream and seasonings together in a large bowl. Scatter the bacon and onions over the bottom of a shallow buttered ceramic dish and ladle the egg mixture on top. If using cheese add with the egg mixture.
  5. Bake in the top half of the oven for about 25 minutes, or until the egg mixture has puffed and browned and a knife inserted into the center comes out clean. Allow to cool slightly and then remove from the dish, or serve directly from the dish.
Serves: 6







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm