Bison Bacon Egg Bake
December 1, 2020 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
- (12 Eggs) 1 Dozen Large Eggs
- (1/2 Pound) Bison Bacon
- (Pinch, Coarsely Ground) Sea Salt
- (Pinch, Freshly Ground) Black Pepper
- (1/2 Cup) Milk
Crack 12 eggs, ensuring that each egg looks and smells correctly. We crack the egg and check in a 1/3 cup measuring utensil, before adding the egg to the mixing bowl. When all eggs are in mixing bowl, add milk, salt,, and pepper. Whisk until well stirred.
Remove thawed Bison Bacon from refrigerator and place on cutting board. Cut into small square pieces, and sprinkle bacon into egg yolk mixture and stir. We use approximately 1/2 package of bacon for 12 eggs. Transfer egg yolk mixture into a glass 9x13" pan and bake for 45 minutes at 350 degrees. After timer goes off, check egg bake mixture in the center with a toothpick. Place back in the oven for another 5-15 minutes, occasionally checking the center with a clean toothpick. When toothpick is removed clean, the egg bake is done. Let sit, cut and serve.
Cover glass pan with aluminum foil and place in oven. Set oven for 350 degrees for 45 minutes.