Bacon Cheese Recipe

Prepare oven and pan

Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or a medium oven-safe skillet with 1 teaspoon butter or oil.

Cook bacon

Place the 8 slices of thick-cut bacon in a cold skillet in a single layer. Cook over medium heat until browned and crisp on both sides, about 6–10 minutes, flipping occasionally. Transfer bacon to a paper-towel-lined plate to drain and cool, reserving 1 tablespoon of bacon fat in the skillet (or discard and use 1 tbsp butter if preferred). Once cool enough to handle, chop bacon into 1/2-inch pieces.

Mix custard

In a medium bowl, whisk together 4 large eggs, 1 cup whole milk, 1 tablespoon all-purpose flour, 1 teaspoon salt, and 1 teaspoon black pepper until smooth and slightly frothy. The flour helps thicken the mixture and keep the cheese suspended.

Assemble

Sprinkle half of the 2 cups shredded sharp cheddar evenly in the prepared baking dish. Scatter the chopped bacon evenly over the cheese. Add the remaining cheddar on top so cheese surrounds bacon. If your skillet still has about 1 tablespoon of reserved bacon fat, melt the 1 tablespoon unsalted butter in it briefly and pour any melted fat/butter around the edges of the dish for flavor.

Pour custard and bake

Pour the egg-milk mixture evenly over the cheese and bacon. Gently press down so the custard fills in around the ingredients. Place the dish in the preheated oven and bake for 20–25 minutes, until the custard is set in the center and the top is lightly golden. A toothpick inserted in the center should come out mostly clean.

Finish under broiler (optional)

If you want a more browned top, switch oven to broil and place the dish under the broiler for 1–2 minutes, watching very closely to avoid burning.

Remove the dish from the oven and let rest for 5 minutes. Sprinkle 2 tablespoons thinly sliced green onions over the top. If desired, drizzle up to 1 teaspoon hot sauce for a touch of heat. Slice into 4 generous servings and serve warm.