Everyone Wants This Recipe Casserole

This egg casserole earns its bold name. Bacon crumbled into a custard of eggs, milk, and Monterey Jack cheese, with a full pound of mushrooms sauteed in the bacon drippings for maximum flavor extraction. Nothing goes to waste here.

Cooking the scallions and mushrooms in the rendered bacon fat is what makes this taste so much richer than a standard egg bake. That smoky, savory fat infuses everything with a depth that butter alone can’t match.

The casserole bakes uncovered, which lets the top develop a golden, slightly puffed crust while the center stays creamy and custardy. It puffs dramatically in the oven, then settles as it cools.

Pro Tips

• Cook the bacon until truly crisp. Limp bacon turns chewy and rubbery once baked into the casserole.
• Saute the mushrooms until they’ve released all their water and started to brown. Wet mushrooms will make the casserole watery.
• Beat the eggs well before combining. A thorough beating creates a smoother, more even custard.
• Let the casserole rest 5 to 10 minutes before serving. It slices much more cleanly when it’s had a moment to set.

Variations

• Swap Monterey Jack for Swiss cheese for a more traditional quiche flavor.
• Add diced bell peppers or fresh spinach with the mushrooms for extra vegetables.
• Pour the mixture into a pre-baked pie crust for a true quiche presentation.