Recipe: Artery Clogging Egg Casserole
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May 12 2011

Recipe: Artery Clogging Egg Casserole

Back when the fabulous gluten-free bakery, Pure Knead, opened in Decatur, we stopped in to pick up some incredible Olive Boule and Hamburger Buns. After picking up our fresh, pre-ordered goodies, we headed over the Pine Street Market which is located a couple of miles from the bakery.

All the regular meats at Pine Street Market are gluten-free. On rare occasions, there might be some gluten in a specialty item, but otherwise the bacon, sausages and other artisan meats are gluten-free. We went to the butchery to get their delicious Applewood Smoked Bacon, but picked up some delicious Picnic Salami and Pancetta as well.

The Pancetta went into the freezer until about two weeks ago when I defrosted it and decided to use it in an egg casserole. I ended up making what might be the highest fat and calorie egg casserole in the history of egg casseroles. However, it was also the best one I’ve made to date. Or so my husband told me. We agreed that the Pancetta was what really made the dish exceptional.

Pancetta and Gruyère Egg Casserole

Ingredients:

  • 4 large eggs, beaten
  • 1 leek, green part only, finely chopped
  • 1 ½ cups grated Gruyère cheese
  • 1 cup regular whipping cream
  • ½ pound Pancetta, diced
  • Pepper to taste

Instructions:

  1. Cook Pancetta over medium heat until crispy and drain on paper towel lined plate
  2. Reserve only a tablespoon of the drippings
  3. Saute the diced leeks in the drippings until soft
  4. Set meat and leeks aside to cool
  5. Preheat the oven to 400 degrees
  6. In medium bowl, mix beaten eggs, cheese and cream
  7. When meat and leeks are cool enough to not cook the eggs, fold them into egg mixture
  8. Pour contents of mixing bowl into a greased 9″ glass pie plate or small baking dish (mine is 7″ x 11″)
  9. Turn the oven down to 375 degrees and bake the casserole for approximately 30 minutes or until knife inserted into the middle comes out clean. Cover the dish with foil about 20 minutes in to keep it from over-browning (as happened to mine).
  10. Let casserole sit for five minutes before cutting to serve
  11. Enjoy – but don’t be surprised if you feel your arteries clogging as you do so!

Article Written by:

Tiffany is considered a gluten-free advocate as well as the most discriminating gluten-free diner around. Her goal is to help others learn that there is life after a celiac diagnosis. Gluten-free dining and travel are two of her favorite things to do. Tiffany is a contributing writer and the Advertising Manager at "Delight gluten free" magazine. Check out her local blog, Gluten-Free Atlanta, for tips and tricks about living gluten-free in the ATL! Follow Tiffany on Twitter!

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