The Irish people have a truly amazing way of preparing unusual dishes.  Their recipes are unique and delicious.  This bacon and egg bake is no different.  This recipe will make a different and delicious breakfast.

Ingredients:

8 slices of bacon

2 large leeks, thinly sliced

1 cup chopped onion

4 minced cloves of garlic

1 cup chopped tomato

14 eggs

1 container (15 ounces) ricotta cheese

½ cup flour

1 ½ teaspoons baking powder

2 Blarney Castle Cheese (7 ounce) shredded

Directions:

1.  Cook the bacon in a large skillet over medium heat until it is very crisp, remove and drain on paper towels.  Drain all but 2 tablespoons of grease from the skillet.  Add the leeks, and onion and cook over medium heat for 10 minutes or until they are very soft.  Stir in garlic and tomato and cook for a few minutes.

2.  Beat the eggs until they are light and fluffy in a large bowl.  Beat in ricotta cheese, flour and baking powder.  Then stir in cheese and vegetables and bacon that has been broken into small pieces.   Pour mixture into two lightly buttered 8 or 9 inch baking pans or a 13×9 inch dish.  Cover and put in the refrigerator overnight.

3.  When ready to bake, remove the dish from the refrigerator and uncover.  Bake for 50 to 60 minutes or until the eggs are puffed and golden brown in an oven that has been preheated to 350 degrees.  Be sure and check to make sure the mixture is set in the center.  You can use a toothpick for this.