🍴Servings: 4 🍽️Pre: 15 min 🥓Cook: 45 mins
🥓INGREDIENTS:
- 1 cup potatoes, diced
- 1/2 cup bacon, thinly sliced
- 1 cup thinly sliced (about 1/2"") asparagus
- 12 eggs
- 1/2 cup heavy cream
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. cayenne
- 1 tsp. Kosher salt
- 1 cup sharp Cheddar, divided
🍳INSTRUCTIONS:
Step 1:
Adjust an oven rack to center position, and preheat to 425°.
Step 2:
In a medium pot, add 2 pinches salt, potatoes, and water to cover the potatoes by about 1/2"". Bring to a boil, and cook until cooked but not mushy, about 5 minutes. Set aside.
Step 3:
In a large cast- iron skillet, cook the bacon over medium- low heat until crispy. Transfer bacon to a paper- towel lined plate. Drain fat, but leave about 1 teaspoon in the skillet.
Step 4:
Add the asparagus to the skillet, and cook on medium heat until it begins to soften, about 2 minutes. Turn off heat and leave asparagus in skillet.
Step 5:
In a large bowl, whisk the eggs. Add the cream, onion and garlic powders, black pepper, cayenne, and 1 teaspoon salt. Whisk to combine. Then stir in about half the cheese.
Step 6:
Return bacon to the skillet with the asparagus. Turn the heat to low, then add the egg mixture.
Step 7:
Stir in the potatoes, and top with the remaining cheese.
Step 8:
Bake for about 15 minutes. Let cool for about 10 minutes before serving.
