Casserole Eggs with Bacon, Cheese, and Crispy Shoestring Potatoes

Ingredients

• Oil (For the pan and frying the potatoes; amount unspecified.)
• Bacon (Sliced; some is cooked at the beginning and some is added to the eggs.)
• Potatoes (Thinly sliced into matchsticks or chips.)
• Caramelized onion (Amount unspecified.)
• Queso campesino (Amount unspecified.)
• Parmesan cheese (Amount unspecified.)
• Parsley (Amount unspecified.)
• Heavy cream (A small amount; the author says “a tiny drop.”)
• Eggs (The text identifies the brand as Kikes; amount unspecified.)
• Salt (To taste; used during preparation and at the end.)
• Pepper (To taste; used during preparation and at the end.)

Steps

1. 1

   Heat a little oil in a skillet and add the bacon slices.

2. 2

   Slice the potatoes very thinly with a mandoline or knife until you have thin matchstick-style strips.

3. 3

   Dry the potatoes thoroughly to remove their moisture.

4. 4

   Fry the potatoes in oil until deeply golden and crispy.

5. 5

   Prepare the caramelized onion in a skillet.

6. 6

   In a casserole dish or oven-safe container, add the queso campesino, Parmesan cheese, bacon, parsley, a small amount of heavy cream, and the eggs.

7. 7

   Season the eggs with salt and pepper.

8. 8

   Cover the casserole dish with aluminum foil and bake for approximately 8-10 minutes. The source does not specify the oven temperature.

9. 9

   When the eggs are done, remove them from the oven and add a little more salt and pepper.

10. 10

    Finish by topping with the crispy potatoes and serve.

Notes

The source does not provide exact ingredient quantities or specify the oven temperature. It also mentions caramelized onion during the process, although it does not appear in the final description of the dish; it has been included to preserve all ingredients explicitly mentioned in the video.

Nutrition per serving

• breakfast
• main course
• eggs
• baked
• crispy
• with bacon
• with cheese
• Latin American