Bacon and Egg Breakfast Casserole recipe |
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10/26/2011
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Ingredients6 slices whole grain bread, cut into 1-inch cubes2 tablespoons butter, melted 1/2 teaspoon smoked paprika 1/4 teaspoon kosher salt 1/4 teaspoon pepper 6 strips thick cut bacon 1/2 medium onion, chopped 1 clove garlic, minced 1 cup shredded cheddar cheese 4 eggs 2 cups milk or half and half Hot sauce, to taste (about 1 tablespoon) DirectionsHeat the oven to 180 and spray a medium casserole dish with non-stick cooking spray.In a medium bowl combine the bread, melted butter, paprika, salt, and pepper until the bread is evenly coated. Spread the bread on a baking sheet and bake for 12 to 18 minutes, or until deeply golden brown and crunchy. Set aside to cool. In a medium skillet cook the bacon over medium heat until it is very crisp. Remove the bacon from the pan to drain then add the onion and garlic and cook until just softened, about two minutes. Drain the onion mixture well on paper towels. In a medium bowl whisk together the eggs, milk, and hot sauce until well combined. To assemble first spread the bread chunks on the bottom of the prepared casserole dish. Next spread over the onions, then crumble the bacon and spread it in an even layer. Top this with the cheese then carefully pour over the egg mixture. Let stand on the counter for 10 minutes, or cover and refrigerate overnight. Bake for 35 to 45 minutes, or until the casserole is puffed all over and the cheese is golden brown. Cool for 10 minutes before serving. ServingsServes 6-8Recipe and picture provided by Evil Shenanigans food blog. |
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