1 1/2 cups bacon
1 pound heavy cream
6 slices provolone cheese
1/2 onion, chopped
1 (8 ounce) can chopped green chile peppers, drained
1/2 teaspoon salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon dried minced onion
2 tablespoons dried basil
1/2 teaspoon ground sage
1/4 teaspoon black pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
Preheat grill for high heat. Place bacon in the pan. Cook until evenly browned, about 7 minutes. Remove bacon from pan and place in warmed oven. Cook until evenly browned on both sides, about 5 minutes. Crumble bacon and grease seams of pan. In a mixing bowl, combine cream cheese, onion, green chile peppers, salt and pepper. Mix together and pour cream mixture over bacon, edges to cover.
Bake in preheated oven for 60 minutes, until bacon is crispy and browned on both sides.
Remove bacon from pan and crumble it into a food processor or blender. Drain grease drippings, reserving 1/2 cup for drizzling egg mixture after cooking. Spread bacon into prepared pan.
Sprinkle egg over bacon, then top with provolone cheese, onion, green chile peppers, salt and pepper. Place in preheated oven for about 20 minutes, turning once; do not brown.
This was pretty good but I changed 1") of the pistachios to get a sweeter flavor. (YUM, IDN'T CAKE!) The chopped kale and fresh cilantro bring a beautiful flavour to the cookie. Way better than black and white :( It would have made enchiladas too, but I couldn't find Italian dried chickpeas. :(
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