Leeks and Bacon Egg Bake
- ashyco1818
- 2 hours ago
- 1 min read
Bacon, Leek & Gruyère Egg Bake
Ingredients
4–6 strips thick-cut bacon
1 large leek, quartered and chopped (use 2 if they are small)
12–13 eggs
Salt and pepper, to taste
Herbs de Provence (optional)
A splash of heavy cream (optional, for fluffier eggs)
Gruyère cheese, shredded
Red pepper flakes (optional)
Instructions
Chop the bacon and cook it in a skillet over medium heat until it begins to brown.
Add the washed and drained leeks to the pan. Stir regularly, allowing the leeks to soften while the bacon continues to cook.
In a large bowl, scramble the eggs. Season with salt, pepper, and Herbs de Provence, if using. Add a generous splash of cream if you prefer fluffier eggs.
Combine the bacon and leek mixture with the eggs, then pour everything into a buttered baking dish.
Bake at 400°F. Cover with foil for the first 15 minutes, then remove the foil and continue baking for approximately 15 more minutes, or until the eggs are fully set.
Sprinkle the top with red pepper flakes and shredded Gruyère cheese before serving.
A couple of optional cooking notes:
If you want the Gruyère melted and lightly browned, add it during the last 5–10 minutes of baking rather than after removing the casserole from the oven.
For a richer texture, consider using half-and-half or heavy cream instead of milk.
