Ingredients
3 ounces breakfast sausage, bulk (about 1/2 cup)
3 ounces bacon, chopped (about 1/2 cup)
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
8 large eggs
3/4 cup whole milk
1/4cup grated Parmesan
1/3 cup chopped chives
1/2 teaspoon minced fresh thyme
4 tablespoons unsalted butter
1 (8- to 10-ounce) wheel of Camembert, rind on and cut into 1/4-inch slices (not wedges)
Directions
1
Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.
2
Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.
3
Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.
4
Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.