Irish Bacon and Egg Bake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 strips bacon
1½ cup diced ham
1½ cup mushrooms
2 large leeks (pale green and white parts only), thinly sliced
1 cup chopped onion
1 cup chopped tomato
4 garlic, minced
14 eggs
1 (15oz) container part-skim ricotta cheese
½ cup flour
1½ teaspoon baking powder
2 (7oz) packages shredded Dubliner cheese
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Directions: |
Directions:Preheat oven to 350º
1. Cook bacon in a very large skillet over medium heat until very crisp; remove and drain on paper towels then break into pieces. Drain all but 2 tablespoons grease from skillet. Add leeks, mushrooms and onion; cook over medium heat for 10 minutes or until very soft. Stir in tomato and garlic and cook for a few minutes more.
2. Beat eggs until light and fluffy in a large bowl. Beat in ricotta, flour and baking powder, then stir in cheese, vegetables, ham and bacon. Pour mixture into two lightly buttered 8 or 9-inch baking dishes or one 13x9-inch dish; cover and refrigerate overnight ( or bake immediately if desired).
Bake 50-60 minutes until golden brown and puffy |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:25 minutes cook: 50-60 minutes |
Personal
Notes: |
Personal
Notes: Dubliner is a sweet, granular cheese aged over a year and manufactured by Carbery, located in County Cork, Republic of Ireland. Since 1996, it has been marketed internationally by Ornua under the Kerrygold label. The cheese is named after the city of Dublin, although it is made in Cork.
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