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Irish Bacon and Egg Bake Recipe

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This recipe for Irish Bacon and Egg Bake, by , is from Papa Louwenaar's Famous Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dawn Louwenaar

Category:
Category:

Ingredients:  
Ingredients:  
12 strips bacon
1 cup diced ham
1 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
cup flour
1 teaspoon baking powder
2 (7oz) packages shredded Dubliner cheese

Directions:
Directions:
Preheat oven to 350

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

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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