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Spanish Breakfast Casserole with Eggs and Bacon

Andy Baraghani
  • minutes
  • Serves 8

INGREDIENTS

6 oz

Bacon

4

Garlic cloves

1

Onion, large

2 tbsp

Parsley

2

Red chiles

6

Eggs, large

1

Kosher salt

1 tsp

Paprika, smoked

4

jars Red peppers, roasted

11/16 cup

Olive oil

1 lb

White bread, country-style

1 cup

Heavy cream