To me, this dish is just a fancier version of bacon & eggs. The reason I love this is because of the light, fluffy texture of the eggs and the way you can slice it like a pizza or a pie. WIth the addition of shredded cheese, sautéed mushrooms or chives this would be similar to a frittata. On this particular day, I loved the simplicity of just light fluffy eggs and bacon.
- 6 Eggs. Separated Into Whites And Yolks
- 10 Strips Bacon
- Leftover Bacon Grease or Butter
- Add Ins like Cooked Veggies, Scallions, Cheese.
Heat oven to 350
Cook bacon to desired doneness and set aside. Leave bacon grease in the pan. Once bacon is cooled, break apart or chop into small pieces.
While the bacon is frying, use an electric mixer to whip egg whites until stiff peaks form
In a separate bowl, whisk together the egg yolks by hand.
Gently fold egg yolks and bacon pieces into egg whites.
Warm up the pan with the bacon grease and pour the mixture in evenly. Let it cook on medium heat for two minutes and place skillet into the oven for 15 minutes. Remove from pan with spatula and serve warm. Also tastes great served cold if you have any leftover.