Add bacon strips to a cold skillet and cook over medium heat for 3-4 mins per side until bacon is browned.
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Step 2
Add oil to pan over low to medium heat. Add onions and cook, stirring constantly, for 2-3 minutes.
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Step 3
Add sliced mushrooms and cook 2-3 minutes longer. Then add minced garlic and cook until fragrant.
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Step 4
Crack eggs into a medium bowl and whisk. Add ricotta, bacon, cheese, onion/mushroom mixture, jalapeños, herbs, and salt.
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Step 5
Grease a baking dish. Pour egg mixture into dish and bake for 50-55 minutes, or until mixture is set.
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Omit the bacon for a vegetarian version of this breakfast casserole. To make it less spicy, you can also omit the jalapeños.
Variations
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Casserole will keep in the refrigerator for up to one week or the freezer for 2 to 3 months.
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Enjoy!
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