Norwegian Bacon And Egg Cake – a delicious recipe with bacon, eggs, flour, fresh dill, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large, heavy skillet on medium heat, fry the bacon in batches until almost crisp. Set each batch on a plate covered in paper towels to drain off the excess fat. Place on a plate in the oven to stay warm.
2
Pour off all but 1 Tbsp of the bacon fat from the skillet.
3
In a large mixing bowl whisk together the eggs, flour, salt and pepper until just blended. Slowly add the half-and-half until ingredients are well blended and frothy.
4
Add the egg mixture, along with any optional ingredients, to the skillet. Reduce the heat to very low and slowly cook until the egg mixture has set to a firm custard consistency. (check the bottom often to make sure it is not burning, but don't stir the mixture) It should take about 20 mins to set.
5
Top with the bacon slices and chives or green onions. Slice into wedges and serve.
701
kcal
Calories
51
g
Fat
8
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 lb bacon, 6 eggs, 2/3 cup half-and-half, 1 1/2 tablespoons flour, and more.
Yes, Norwegian Bacon And Egg Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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