Bacon Swiss Egg Bake

Makes 9x13 inches worth (we always half it and do an 8x8)
Prep time: 5-10 minutes
Cook time: 20-25 minutes
Cost: $3.25
(bacon: .30, eggs: 1.20, cheese:.75, sour cream: 1.00)

Note on cheese: I love this with Swiss, but Cheddar is also excellent as is a mix of Cheddar and Parmesan. I bet you could also use mozzarella or Montery Jack.

Note on meat: This recipe originally called for sausage. Kip doesn't like sausage so we used crumbled bacon. I still like sausage best, but they're both awesome. You can also omit the meat altogether to very good effect.

3-4 strips bacon (or 1/2 lb sausage)
12 eggs
2 C sour cream
1 C Swiss cheese
handful spinach (about 1 1/2 C) spinach, chopped
1/4 tsp onion powder or 3 chopped green onions
1/4-1/2 tsp salt
1/4 tsp pepper
dash hot sauce (optional)

Cook bacon till it's on the crispy side, but not burned. Take out of pan and drain on paper towel. When cool enough, crumble.

Whisk eggs. Add sour cream and whisk. Add seasonings. Add cheese, chopped spinach, and crumbled bacon.

Pour into lightly greased 9x13 inch pan. Bake 20-25 minutes or until an instant read thermometer reads between 160 and 180 degrees.

Alternately you can bake these in 8 ramekins. One fun thing about this is that you can make a base with the eggs, sour cream and salt/pepper and then let people add their own cheese, vegetables, and meats.

Posted by The Tasty Cheapskate