Bacon Egg Casserole

Photo credit: © Eatwell101.com

Bacon Egg Casserole

Today’s recipe is an egg casserole with bacon and red peppers, seasoned with a pinch of Espelette chili pepper. The egg is teamed with bread slices spreaded with an Espelette compound butter. You can serve with a simple green salad, to bring crunchiness and a fresh touch.

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

View full profile →

Updated Jun 27, 2018

You might also like

More Pork Recipes

A few more ideas that fit what you're cooking.

My Kitchen

Save tonight. Plan the rest of your week.

Add this recipe to your week and keep dinner ideas and your grocery list in one place.

Add to My Week → Explore My Kitchen

Easy Baked Pork Chops (Juicy & Tender Every Time)

30 min

Baked Ham Steaks Sheet Pan Dinner

35 min · 1.9k saves

Creamy Mushroom Pork Chops Recipe

20 min · 27.9k saves

Ingredients: Bacon Egg Casserole

Serves 4:

• 4 large and fresh organic eggs
• 2 red peppers
• 1 onion
• 1 clove garlic
• 1/2 can of peeled tomatoes
• 1 sprig of thyme
• 3 1/2 ounces (100 g) of thinly sliced bacon
• 4 slices of country bread
• 3 1/2 tbsp (50 g) Chili pepper compound butter (a good salted butter is ok)
• Salt, pepper, Espelette or Jalapeno pepper powder
• 1/2 cup (10 cl) of olive oil

Cooking Instructions

1. For the recipe, you will need 4 small glass jars with their rubber seal (Le Parfait brand is a reference), or alternatively, 4 small casseroles with glass lid. Butter the 4 pots, set aside. Preheat oven to 320°f (160°c).

2. In order to remove any excess of fat, you can blanch bacon quickly in boiling water or in microwave.

3. Wash peppers, cut into small cubes. Peel and chop onion finely. Peel and crush the garlic clove. Drain half the box of tomatoes, press to extract the seeds, cut tomato flesh into small cubes (in summer, you can use fresh tomatoes).

4. In a casserole, heat the olive oil and sweat the onions without coloring for 5 minutes. Then add the peppers, garlic and thyme. Let sweat for 5 minutes more without browning. Finally add the tomatoes, salt and pepper and let stew over low heat for about thirty minutes. Add bacon, cut into thin strips 10 minutes before the end of cooking. Divide into 4 jars.

5. Break the eggs, separating whites from yolks. Add an egg white in each pot on top of the peppers (keep the egg yolks aside). Place the pots (closed) in a water bath and bake for twenty minutes. Egg whites should coagulate.

6. When the egg whites are cooked, gently place an egg yolk over. Season with a little sea salt and a pinch of Espelette pepper. Close the jars. Do not put in the oven. The heat of the preparation alone is enough to warm the egg yolks.

7. Toast the slices of country bread. Cut the bread slices lengthwise. Spread them with compound Espelette salted butter and sprinkle with a pinch of Espelette pepper. Serve the casseroles with a salad.

Recipe inspired by Dominique

Photo credit: © Eatwell101.com

Reader Favorites

Most Popular Recipes

Recipes Eatwell101 readers come back to again and again.

Cucumber Salad with Creamy Dill Sauce

1.5k saves · 10 min

Healthy Zucchini Tomato Italian Sausage Soup

8.7k saves · 35 min

Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce

55.4k saves · 22 min