“Kitchen Sink” Smokehouse Bake
This golden-domed morning bake unites the rugged, charred character of cured proteins with a silky, mustard-kissed egg custard. The interplay of crisp potato barrels and the pungent depth of your wood-fired cheese elevates humble remnants into a gourmet feast that honors the effort of previous meals.
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Ingredients
Egg Binder
Instructions
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Set oven to 350ยฐF. Grease your 8x8 dish and arrange the frozen tots in a single, even layer at the bottom.
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In a skillet over medium heat, sautรฉ the onion and poblano in butter/fat until softened (6โ8 minutes). Add the garlic and the 2 cups of meat, tossing for 2 minutes to warm through. Spread this mixture evenly over the tots.
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In a mixing bowl, whisk together the eggs, milk, thyme, parsley, Aleppo pepper, and Dijon. Stir in 1 cup of the shredded cheese.
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Pour the egg mixture over the meat and tots. Give the pan a firm tap on the counter to settle the eggs into the potato layer.
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Bake for 40โ50 minutes. When the center is nearly set, sprinkle the remaining 1/4 cup of cheese over the top and bake for the final 5โ10 minutes until golden and bubbly.
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Remove from the oven. While hot, immediately hit the top with a heavy grind of fresh black pepper and a generous pinch of Maldon smoked salt.
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Let the dish stand for 10โ15 minutes before slicing. Makes 4 hearty portions
Note
Use whatever is in your "meat drawer." As long as it equals 2 cups of cooked protein, it works. Such as:
The Smokehouse: 2/3 cup each of ham, bacon, and smoked sausage.
The Tex-Mex: 1 cup chorizo + 1 cup leftover taco meat.
The Diner: 1 cup breakfast sausage + 1 cup diced ham.
The Steakhouse: 1.5 cups leftover steak + 1/2 cup bacon bits.
