What a great variation on breakfast eggs!  This is from www.wwrecipes.com.  Try it out!

This Danish variation on bacon and eggs is frequently served as a breakfast or brunch dish, as well as an appetizer as we do here. It is often cooked entirely over low heat on top of the stove, but the baking method helps to prevent the bottom from burning. This dish is called “flaeskeaeggekage” in Danish, and only people experienced with the Danish language should attempt to pronounce it in order to avoid possible injury.

Danish Bacon and Egg Cake (Flaeskeaeggekage)

12 slices bacon
6 - 8 eggs
3 Tbs (45 ml) all-purpose flour
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish (optional)

Fry the bacon in a 10-inch (25 cm) skillet until crisp. Drain on paper towels and crumble. Discard the fat in the skillet and place half the crumbled bacon in the bottom. Beat together the eggs, flour, milk, salt, and pepper, and pour into the skillet. Bake in a preheated 375F (190C) oven until set, 30 to 40 minutes. Garnish with the remaining bacon and the optional chives. Cut into wedges to serve. Serves 4 to 6.