SERVES 4 TO 6 · ACTIVE: 20 MIN · TOTAL: 1 HR
AMONG BREAKFAST’S GREATEST HITS is the homey, hearty egg casserole. If you don’t have one in your repertoire yet, this is one to get to know by heart. It’s ideal for prepping the day before and baking the next morning. Think of it like a frittata—you can throw just about anything into the mix, from leftover roasted vegetables to whatever herbs and cheese you have in your fridge. You can also serve it at room temperature or reheat it, covered, in a low oven.
Unsalted butter, for greasing the pan
8 large eggs
1 cup heavy cream
½ cup milk
1 cup finely grated Parmigiano-Reggiano
Fine sea salt
8 ounces thick-sliced bacon, cut into ¼-inch pieces
1 pound fingerling potatoes, diced (about 1 cup)
2 scallions, cut into ¼-inch pieces
1 tablespoon sliced fresh flat-leaf parsley
1 tablespoon chopped fresh dill
½ large baguette or rustic bread torn into bite-size pieces (about 5 cups)
2 cups grated cheddar cheese
Freshly ground black pepper
Preheat the oven to 325°F. Generously butter a 9 x 13-inch baking dish.
Whisk together the eggs, cream, milk, Parmigiano, and a couple of pinches of salt until completely combined.
Place the bacon and potatoes in a large skillet and add just enough water to cover. Cook over medium heat until the water evaporates and the bacon starts to brown and the potatoes are tender, about 10 minutes. Remove from the heat and stir in the scallions, parsley, and dill.
Scatter the torn bread evenly in the buttered baking dish. Sprinkle the bacon and potato mixture and 1 cup of the cheddar cheese evenly over the bread. Slowly pour in the egg mixture. Bake for 25 minutes. Sprinkle the remaining 1 cup cheddar cheese on top of the eggs and bake until the cheese is melted and starting to brown and the center is hot, about 15 minutes longer. Remove from the oven, top with two turns of black pepper, and let sit for 5 minutes to firm up.