Norwegian Bacon and Egg Cake
Indulge in the comforting flavors of the Norwegian Bacon and Egg Cake, a savory delight that’s perfect for brunches, light dinners, or any time you crave a hearty treat. This Scandinavian-inspired dish combines crispy bacon, fluffy eggs, and a velvety batter infused with milk, cream, and a hint of nutmeg for subtle warmth. Elevated with fresh chopped green onions and baked to golden perfection, this cake boasts a beautifully rich texture that’s both satisfying and versatile. With just a handful of staple ingredients and simple preparation, this recipe is ideal for impressing guests or enjoying as a cozy family meal. Serve it warm with a crisp green salad or hearty bread to complete the experience. Bacon and egg lovers, this easily customizable recipe is a must-try!
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Recipe Information
Ingredients
- 200 grams Bacon
- 6 large Eggs
- 100 milliliters Heavy cream
- 50 grams All-purpose flour
- 100 milliliters Whole milk
- 1 tablespoon Unsalted butter
- 2 stalks Green onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch (23 cm) round baking dish or a pie pan with the butter.
In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on a plate lined with paper towels to drain the excess grease. Once cooled, crumble or chop the bacon into small pieces.
In a large bowl, whisk together the eggs, heavy cream, and milk until fully combined and smooth.
Sift the all-purpose flour into the egg mixture while whisking to avoid lumps. Add the salt, black pepper, and optional nutmeg, and whisk until the batter is smooth.
Stir in the crumbled bacon and chopped green onions, reserving a small handful of each for garnish.
Pour the mixture into the prepared baking dish, ensuring it is evenly distributed.
Sprinkle the reserved bacon and green onions over the top for an extra layer of flavor and visual appeal.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the egg cake is golden brown and set in the center. You can check for doneness by inserting a toothpick into the center; it should come out clean.
Remove the cake from the oven and let it rest for 5-10 minutes before slicing and serving.
Serve warm or at room temperature with a side of fresh salad or crusty bread, if desired.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.8 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
