Quick Egg Bake

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 30

Servings: people

Calories: 348kcal

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Equipment

Ingredients

8 pieces bacon
1 tbsp butter
1 tbsp olive oil
6-8 eggs
1 cup half & half or heavy cream
1/4 tsp salt
1/4 tsp pepper
dash of grated nutmeg
dash of cayenne pepper
2 green onions Finely sliced
1 cup Gruyère Cheese I used a Gruyère/swiss mix
1 tbsp fresh chives for garnish

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Instructions

Heat oven to 375°
Cook bacon until crispy, crumble, and set aside.
Put oil and butter in a cast iron skillet and heat on medium heat.
Whisk eggs and then add cream and whisk together with spices; set aside.
Put sliced green onions into melted, hot butter and stir while cooking for 1 minute.
Add egg mixture to hot skillet.
Add cheese and cooked bacon to the egg mixture in the pan and stir together.
Turn the heat down a bit and let it cook for about 4-5 minutes. Working your way around the skillet, pull the egg from the side, letting the liquid egg mixture move to the sides. Do this twice.
Put the cast iron skillet into the oven and let it cook until the mixture is cooked through, about 20-25 minutes.
Let it sit for about 3 minutes and then cut it into pie-shaped pieces and serve. Garnish with chives.

Notes

You can add other veggies to this recipe. I have added cherry tomatoes cut in half, spinach, asparagus, and broccoli. All of this would go into the skillet with the onions so that it can cook a bit before you cover it with egg mixture. I will cook a little longer until spinach is wilted and other vegetables are a bit more cooked if I'm adding more than green onions.

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