4stripsbaconYou can substitute ham, breakfast sausage, chorizo or you can omit the meat altogether for a vegetarian option.
1cupchopped white onion
1cupsliced white or baby bella mushrooms
8oz.pepper jack cheese, shredded(about 2 cups)
2mediumjalapeños, seeded and choppedOptional
1tablespoonherbes de ProvenceYou can substitute ½ teaspoon each of marjoram, rosemary, thyme and oregano and sage, if you have it.
Preheat oven to 350°F (177°C).Line a microwave-safe plate with a paper towel. Place strips of bacon side-by-side on the plate. Cover with another paper towel. Microwave on high for 3-4 minutes. Check after three minutes. If not crisp enough, microwave for another minute.Alternative skillet method: Add bacon strips to a cold skillet and cook over medium heat for about 3 minutes on each side until bacon is slightly browned. Remove to a paper-towel lined plate and allow to cool.
Add oil to medium skillet over low to medium heat. Add onions to hot skillet and cook, stirring constantly, for 2-3 minutes. Add mushrooms and continue cooking 2-3 minutes longer. Add garlic and cook until fragrant, about 1 minute. Set skillet aside.
Meanwhile, crack eggs into a medium mixing bowl and whisk vigorously for 30 seconds to 1 minute. Add ricotta and stir until well combined. Coarsely chop bacon and add to egg mixture. Add cheese, mushroom/onion mixture, jalapeños, herbes de Provence, and salt. Stir until well combined.
Grease baking dish. Cooking spray is fine. Pour egg mixture into dish and bake for 50-55 minutes, or until mixture is mostly set. The residual heat from the oven will continue cooking the casserole for a while after it is removed from the oven.
Casserole will keep in the refrigerator for up to one week.It is also suitable for freezing in individual portions. I do not recommend freezing the whole thing. From frozen, reheat in the microwave on high for 3-4 minutes.