Ingredients
1 c. potatoes, diced
1/2 c. bacon, thinly sliced
1 c. thinly sliced (about 1/2") asparagus
12 eggs
1/2 c. heavy cream
1 tsp. onion powder
tsp. garlic powder
1/4 tsp. freshly ground black pepper
1/2 tsp. cayenne
1 tsp. Kosher salt
1 c. sharp Cheddar, divided
Preparation
Step 1Adjust an oven rack to center position, and preheat to 425°. Step 2In a medium pot, add 2 pinches salt, potatoes, and water to cover the potatoes by about 1/2". Bring to a boil, and cook until cooked but not mushy, about 5 minutes. Set aside. Step 3In a large cast-iron skillet, cook the bacon over medium-low heat until crispy. Transfer bacon to a paper-towel lined plate. Drain fat, but leave about 1 teaspoon in the skillet.Step 4Add the asparagus to the skillet, and cook on medium heat until it begins to soften, about 2 minutes. Turn off heat and leave asparagus in skillet.Step 5In a large bowl, whisk the eggs. Add the cream, onion and garlic powders, black pepper, cayenne, and 1 teaspoon salt. Whisk to combine. Then stir in about half the cheese.Step 6Return bacon to the skillet with the asparagus. Turn the heat to low, then add the egg mixture.Step 7Stir in the potatoes, and top with the remaining cheese. Step 8Bake for about 15 minutes. Let cool for about 10 minutes before serving.
