Scrumptious Eggs
I like to fry the bacon ahead and then lay the strips across the top. It's an organic look with big chunky meat!
I like to fry the bacon ahead and then lay the strips across the top. It's an organic look with big chunky meat!
- Carbohydrate 4.61322523951049 g
- Cholesterol 154.412880244755 mg
- Fat 24.7825965034965 g
- Fiber 0.361257503712177 g
- Protein 14.2543356223776 g
- Saturated Fat 11.8666680176573 g
- Serving Size 1 1 Serving (112g)
- Sodium 720.707129054619 mg
- Sugar 4.25196773579831 g
- Trans Fat 2.09381697587412 g
- Calories 297 calories
Step-by-step
- Grease a 9x13-inch pan with 2 tablespoons butter.
- Put half of cheese into pan.
- Saut? mushrooms, onions and green pepper in 2 tablespoons butter.
- Arrange over cheese layer on ham.
- Add remaining cheese.
- Beat eggs, milk, flour, parsley, salt and pepper.
- Gently pour over cheese.
- Put bacon on top.
- Bake at 350? for 45 minutes.
Why does moisture control dictate the success of baked egg dishes? Water released from fresh mushrooms and green peppers during baking will dilute the custard if those components go into the pan raw. Sautéing them beforehand drives off excess cellular liquid, concentrating flavor and preventing a watery strata.
Using fresh vegetables requires active management of heat and time. Cooking sliced mushrooms until their moisture evaporates completely takes about six to eight minutes in a hot skillet. Dehydrated onion flakes, conversely, rely entirely on the surrounding milk and eggs to rehydrate during the forty-five-minute bake at 350 degrees Fahrenheit. Combining these approaches demands careful balancing of initial prep work against passive oven time.
Common failures usually stem from rushing the initial vegetable sauté or skipping fat rendering for the cured meats. Monterey Jack cheese contains high moisture levels that demand adequate flour suspension in the liquid egg mixture to prevent oil separation. Grating blocks manually yields superior melting compared to pre-bagged shreds dusted with cellulose.
Pre-cooking bacon strips before arranging them across the top layer allows rendered fat to baste the surface rather than pooling inside the casserole. Adjusting the ratio of cubed ham to fresh mushrooms alters the salt balance significantly due to the curing process.
