- 1.5 lbs bacon
- 1 Tbsp butter
- 1 cup diced ham or use whatever leftover meat you have on hand
- 1/2 large yellow onion chopped
- 2 tsp minced garlic
- 1 mini sweet pepper chopped
- 1 cup arugula chopped
- 8 eggs
- 1 1/2 cup heavy cream
- 1/2 cup creme fraiche or sour cream
- 1 cup Auribella Cheese grated (may substitute with any cheese you like)
- 1 tsp basil fresh or dried
- 1 tsp thyme fresh or dried
- salt and pepper to taste
Preheat oven to 400° F. Weave bacon in a basketweave pattern of over and under, into a deep dish pie pan and bake for 15-20 mins, until bacon is mostly cooked. Drain off the excess bacon grease.
While bacon crust is baking, melt butter in a heavy skillet over medium high heat. Add onion, garlic, peppers, and ham (or whichever meat you are using).
Once onions mixture is cooked (onions will be glossy and tender) add arugula
Once arugula has wilted, remove from heat. Crust should be out of the oven. Add mixture to the crust and set aside to cool slightly.
In mixer bowl add eggs, cream, creme fraiche and spices. Whip on high speed until totally blended.
Add grated Auribella cheese (or whichever cheese you are using) to egg mixture.
Mix cheese into egg mixture until thoroughly blended.
Pour over the meat and onion mixture, in the bacon crust. For a nice touch add a few basil leaves or other herbs to top.
Bake in 400° oven for about 20 mins, then reduce heat 350° F. and cook for about 10-15 mins more (center will be firm).
Macros are per slice
total fat 86 g
net carbs 5 g
protein 54 g