Beef, Bacon & Egg Power Bake

This is the kind of recipe that earns permanent rotation. Make it once, cut it into squares, and you have several fast meals ready to go. It works hot, cold, or reheated in a skillet with butter.

Serves: 6

Ingredients:

• 12 large eggs

• 1 pound 80/20 ground beef

• 8 ounces bacon, chopped

• 2 tablespoons butter or beef tallow

• 1 cup shredded cheddar cheese, optional

• 1 teaspoon coarse salt, plus more to taste

Instructions:

1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish with butter or beef tallow.

2. Cook the chopped bacon in a skillet until it begins to crisp. Transfer it to a plate, leaving the rendered fat in the pan.

3. Brown the ground beef in the bacon fat. Break it into small pieces and season with salt.

4. Spread the beef and bacon evenly across the prepared baking dish.

5. Whisk the eggs until the whites and yolks are fully combined. Pour them over the meat. If you tolerate dairy, scatter the cheddar over the top.

6. Bake for 20 to 25 minutes, or until the center is set. For food safety, egg dishes should reach 160°F internally.

7. Rest for five minutes, slice into squares, and serve with extra butter if you want more fat.

Storage Tip:

Let the Beef, Bacon & Egg Power Bake cool completely before storing. Keep individual portions in an airtight container in the refrigerator for up to 3-4 days, or freeze them for longer storage. Reheat in a skillet with a little butter or beef tallow, or warm in the oven until heated through.