This isn’t really a cake but rather an unusual egg dish with lots of surprises. The recipe was given to me years ago by Jeanne Burhop from Michigan. In her state, this “cake” is traditionally served with beer, hence the name. It’s a wonderful party choice because all the ingredients of a sandwich are contained in one densely textured slice.
Ingredients
For a vegetarian version, see the variations.
12 ounces lean bacon
1-1/2 cups chopped onion
1 large red bell pepper, chopped
8 ounces mushrooms, chopped
12 large eggs
2-1/2 cups all-purpose flour
1 tablespoon Dijon mustard
freshly ground black pepper
cayenne pepper
salt (optional)
1/4 pound Genoa salami, finely chopped (optional)
1 cup shredded Monterey Jack or Muenster cheese
1/2 cup shredded sharp cheddar cheese (optional)
2 to 3 tablespoons minced parsley
Instructions
Variations:
Ham: Substitute 1 cup chopped ham for the bacon and salami. Sauté in 2 tablespoons butter and proceed as above.
Vegetarian: Omit the meat. Add a green bell pepper and 1/2 cup chopped celery or zucchini. Cook the vegetables in 3 tablespoons butter and proceed as above.
Preheat oven to 325° F.
Place the bacon on a cutting board and dice into small pieces. Cook in a large frying pan over medium heat, stirring to separate the pieces, for about 5 minutes, until the bacon has rendered its fat but is not yet browned. Remove the bacon with a slotted spoon, reserving the fat.
Add the onion and pepper to the pan and saut
