1 1/2 tablespoons extra-virgin olive oil, divided
1 pound (about 1 large) rutabaga, peeled
1/2 cup yellow onion
1 pound russet potatoes, peeled
1/2 cup parsnip, peeled
3/4 teaspoon sea salt, divided
Freshly ground black pepper, to taste
2 tablespoons minced fresh basil, divided
2 tablespoons minced fresh oregano, divided
2 cups shredded Italian cheese blend, divided
1 (6 oz) package Jones Dairy Farm Canadian Bacon
1 tablespoon chopped herbs
2 tablespoons chopped green onions
Additional cheese, for garnish
Preheat oven to 350˚F.
Drizzle bottom of 9x9-inch baking dish with 1/2 tablespoon olive oil.
Using a mandolin, thinly slice (1/16-inch to 1/8-inch thick) rutabaga, yellow onion, potatoes and parsnip. Arrange half of rutabagas to cover bottom of pan, overlapping slices as needed. Sprinkle with 1/4 teaspoon salt and black pepper. Top with half yellow onions. Arrange half of potatoes over onions, overlapping slices as needed. Top with all parsnip. Drizzle with 1/2 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt, 1 tablespoon basil, 1 tablespoon oregano, and 1/2 cup cheese.
Arrange 9 Canadian Bacon slices, in single layer, over vegetables. Cut remaining slice of Canadian Bacon in quarters and place over gaps. Drizzle with 1/2 tablespoon olive oil. Top with remaining rutabagas, yellow onions, oregano and basil. Sprinkle with 1/4 teaspoon salt and black pepper to taste. Arrange remaining potatoes over vegetables and sprinkle with remaining cheese.
Cover pan tightly with aluminum foil and bake 50-55 minutes. Uncover and bake 10-15 minutes or until center vegetables are soft when poked with a knife.
Remove from oven and crack 8 eggs over top of bake. If scrambled eggs are preferred, beat eggs in a large bowl before pouring on top. Bake for another 5-7 minutes or until eggs have cooked.
Remove from oven and let set 10-15 minutes. To garnish, sprinkle with fresh herbs, green onions and additional cheese.