Ingredients
2 cups bacon, crumbled, cooked and drained
1½ cups heavy cream
1 cup cheddar cheese, shredded
¼ cup parmesan cheese, shredded or powdered
6 oz tomatoes, diced (no need to deseed)
5½ oz yellow onions, diced
4 eggs
2 tbsp unsalted butter
¼ tsp salt
⅛ tsp ground white pepper
cooking spray
2 oz side salad, of your choice (romaine lettuce, walnuts, yellow onions, and ranch dressing)
Preparation
Preheat the oven to 350 degrees F then grease either a baking casserole or pie tin of your choice with cooking spray.
Melt butter in a skillet over medium heat. Add your onions and tomatoes and saute until translucent.
Transfer into a mixing bowl and add the bacon. Mix until evenly incorporated, then set aside at room temperature until cooled down completely.
While waiting, add the heavy cream, eggs, salt, pepper, and half of each cheese into a mixing bowl. Whisk until evenly incorporated.
Fold the bacon and vegetables together into the prepared custard.
Place the prepared filling at the bottom of either your greased baking casserole or pie tin.
Sprinkle the remaining cheeses on top, then bake for roughly 35 minutes until a cake tester comes out clean and fully set.
Let it sit for 10 minutes before serving.
Serve with side salad of your choice. Enjoy!
