Ingredients for Norwegian Bacon And Egg Cake
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How to Make Norwegian Bacon And Egg Cake
- Fry 4-6 slices of bacon in a large, heavy skillet over medium heat until almost crisp. Remove bacon and set aside on a plate lined with paper towels to drain.
- Preheat oven to 200°F (93°C). Place bacon on a plate in the oven to keep warm.
- Pour off all but 1 tablespoon of bacon fat from the skillet.
- In a large mixing bowl, whisk together 6 large eggs, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until just combined.
- Gradually whisk in 1/2 cup half-and-half until the mixture is smooth and frothy.
- Add any desired vegetables (e.g., 1/2 cup chopped onions, 1/2 cup chopped bell peppers), cheeses (e.g., 1/2 cup shredded cheddar), sausage (e.g., 1/4 cup cooked crumbled sausage), or herbs (e.g., 2 tablespoons chopped chives) to the egg mixture.
- Pour the egg mixture into the skillet with the bacon fat.
- Reduce heat to low and cook for approximately 15-20 minutes, or until the egg mixture is set and lightly golden on the bottom. You may cover the skillet for the first 10 minutes to help cook evenly.
- Remove from heat and top with the reserved bacon slices and additional fresh chives or green onions (1 tablespoon chopped).
- Let the cake rest for 5 minutes before slicing into wedges and serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
1g
Fat
90g
Carbs
1g
