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“Kitchen Sink” Smokehouse Bake

Prep Time 20 mins
Cook Time 40 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

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.

Ingredients
  • 1 lb. frozen tater tots (enough for a single layer on the bottom)
  • 2 cups mixed cooked breakfast meats (see notes)
  • 1/2 small yellow onion, finely diced
  • 1 small poblano pepper, seeded and finely diced
  • 1 clove garlic, minced
  • 1 Tbsp butter or bacon fat
    • Egg Binder
  • 6 large eggs
  • 1/2 cup 1/2 + 2 tbsp whole milk or half-and-half
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh Italian parsley, finely chopped
  • 1/4 tsp Aleppo pepper
  • 1/2 tsp Dijon mustard
  • 1-1/4 cup Monterey Jack, shredded, divided (or cold-smoked cheese if available)
  • Freshly cracked black pepper (to be applied after baking)
  • Maldon smoked salt
Instructions
  1. 1
    Set oven to 350°F. Grease your 8x8 dish and arrange the frozen tots in a single, even layer at the bottom.
  2. 2
    In a skillet over medium heat, sauté the onion and poblano in butter/fat until softened (6–8 minutes). Add the garlic and the 2 cups of meat, tossing for 2 minutes to warm through. Spread this mixture evenly over the tots.
  3. 3
    In a mixing bowl, whisk together the eggs, milk, thyme, parsley, Aleppo pepper, and Dijon. Stir in 1 cup of the shredded cheese.
  4. 4
    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.
  5. 5
    Bake for 40–50 minutes. When the center is nearly set, sprinkle the remaining 1/4 cup of cheese over the top and bake for the final 5–10 minutes until golden and bubbly.
  6. 6
    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.
  7. 7

    Let the dish stand for 10–15 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.

Read it online: https://brinnerbites.com/recipe/kitchen-sink-smokehouse-bake/