This was a big hit. Made 8 nice breakfast slices.
Boiled some russets and smashed them at the bottom of the cast iron pan (very well coated with bacon fat). Added more bacon fat at the top of potatoes. Baked at 425 for 15 minutes then broiled for 5 minutes to get some crisp and color.
Egg mixture was one big onion and 2 bell peppers diced and sautéed. Goat, manchego, and pecorino Romano cheeses, chives, salt and pepper. 16 eggs.
Baked at 350 for about 35 minutes. 🤌
by rtice001
5 Comments
Looks good. How long do they keep? I’m always weary of refrigerating eggs too long for some reason
Looks great! What size pan did you use? I’ve got a 10 inch skillet so I’m wondering if it’ll hold 16 eggs.
I do something similar with mandolin sliced sweet potatoes! It’s so easy, one of my fave dishes!
Potato crust quiche! A GF dream when I see them in cafes. Looks so good
16 eggs…! Mr Moneybags over here!