Ingredients:

  • 8 slices thick-cut bacon, cut into small lardons
  • 1/2 medium yellow onion, finely diced
  • 1 1/2 cups whole milk
  • 1 cup Half-and-Half (or light cream)
  • 10 large eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (adjust based on bacon)
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups freshly grated Sharp Cheddar Cheese, divided
  • 2 tablespoons finely chopped fresh chives, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the bacon lardons in a large skillet until crisp. Remove bacon with a slotted spoon, reserving 1 tablespoon of the rendered fat. Sauté the diced onion in the reserved fat until softened, about 4 minutes.
  3. In a large mixing bowl, vigorously whisk together the eggs, milk, half-and-half, flour, Dijon mustard, salt, and pepper until completely smooth with no flour lumps.
  4. Sprinkle half (about 3/4 cup) of the grated cheddar cheese evenly over the bottom of the prepared baking dish. Scatter the cooked bacon and sautéed onions over this cheese layer.
  5. Gently whisk the remaining half of the cheddar cheese into the egg mixture. Pour this entire liquid mixture slowly and evenly over the bacon/cheese base in the dish.
  6. Bake for 45–55 minutes. The casserole is done when the edges are set, the centre shows only a slight, gentle wobble, and a knife inserted near the centre comes out clean.
  7. Let the casserole rest on the counter for 10 minutes before slicing. Garnish generously with fresh chives before serving.