Beer for Breakfast

let's just call that drink "coffee"

Yep. You read that title right. Beer for breakfast. No, not kegs and eggs, although they’re okay too. Instead, we’re cooking with beer. And since St. Patrick’s Day is right around the corner, what better beer to use than Guinness? For the most part, this frittata is pretty standard: it’s got eggs, cream, cheese, bacon and some spices. But what sets it apart are the onions, which are slowly cooked in some Guinness. Rich, creamy, delicious Guinness. The extra sharp cheddar goes really well with the subtle beer flavor, and the whole grain mustard and Worcestershire sauce add that extra something-something. It was great for breakfast, and I have a hunch it would be pretty tasty for dinner … or a late-night snack after enjoying some pints of Guinness at your favorite pub.

Guinness Braised Onions and Cheddar Frittata
– 4 slices of bacon, cut into small pieces
– 1 large yellow onion, sliced
– ¾ cup of Guinness
– 2 teaspoons of whole grain mustard
– 2 teaspoons of Worcestershire sauce
– 6 eggs
– 1 cup of light cream (or milk)
– ½ teaspoon of cayenne pepper
– ¼ teaspoon of black pepper
– ¼ teaspoon of salt
– 1 ½ cups of extra sharp cheddar, shredded
– Parsley
– Olive oil

Heat your oven to 350º.

Fry in the bacon in a skillet, then place on a paper towel-lined plate. Set aside. In a large oven-safe skillet, heat some oil over medium heat, and then add the onions. Cook, stirring frequently, until soft and translucent, about 5 to 7 minutes. Stir in the Guinness, then cover and simmer until the liquid has mostly evaporated, about 15 minutes. Stir occasionally while the onions simmer. Next, stir in the mustard and Worcestershire sauce. In a bowl, whisk together the eggs, cream, cayenne, pepper and salt. Add the egg mixture to the onions and cook for about 5 minutes, until the eggs start to set around the edge. Sprinkle the bacon and cheddar on top and let cook another minute. Then bake for about 12 minutes until puffed and golden and the frittata is cooked through. Sprinkle with some parsley and let cool slightly (it should deflate a little), then cut into pieces and eat. Enjoy with the remaining Guinness.

check out those layers

Want another recipe that includes Guinness? Try this braised chicken.

9 Comments on “Beer for Breakfast”

  1. Joanne says:

    What a gigantic and lovely slice of frittata, looks delicious!

  2. billpeeler says:

    I’m down for any excuse for early drinking! Seriously – the Guiness-onions is a great idea – I think that frittata looks amazing and I’m sure they add a wonderful layer of flavor.

    • egg me on says:

      Let me tell you, it didn’t feel weird finishing off a Guinness while eating this. Not. One. Bit. So good.

  3. Dude, I try to read my subscriptions in a certain order. Top to bottom, bottom to top, but I see beer for breakfast and just went straight to it. Oh well. Looks awesome!

  4. Caroline says:

    Don’t think I could drink Guinness on its own, but certainly if it’s cooked in something as delicious as this. Great creation! I know you say ‘not kegs and eggs’…but do I still spy a glass of Guinness in the upper left corner?? 😉

    • egg me on says:

      Ha. Hmmm … it *could* be some of the leftover Guinness. Is it wrong that it was 11am? It was Daylight Savings … it threw me off! (I know there are holes in that logic, but just go with it.) 🙂

  5. Brin says:

    In our house a hearty beer can stand as a whole meal! What a great way to cook onions, though. I can’t wait to try this.

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