Irish Bacon and Egg Bake

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Irish Bacon and Egg Bake
Irish Bacon and Egg Bake
8 strips bacon
2 large leeks (pale green and white parts only), thinly sliced
1 cup chopped onion
1 cup chopped tomato
4 cloves garlic, minced
14 eggs
1 (15- oz.) container part-skim ricotta cheese
1/2 cup flour
1½ tsp. baking powder
2 (7- oz.) packages Kerrygold Blarney Castle or Dubliner Cheese (in our Deli), shredded

Make-ahead dishes like this are perfect for entertaining. Prep the night before, then cover and refrigerate. Just pop in the oven before your guests arrive!

Prep: 25 minutes, Chill: overnight, Cook: 50 to 60 minutes, Serves: 12 

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 tbsp. grease from skillet. Add leeks 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 and bacon. Pour mixture into two lightly buttered 8 or 9-inch baking dishes or one 13 X 9-inch dish; cover and refrigerate overnight (or bake immediately if desired). 

3. When ready to bake, remove dish from refrigerator; preheat oven to 350°F. Cook for 50 to 60 minutes or until eggs are puffed, golden brown and set in the center. 

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