Tuesday, October 13, 2009

A (Healthier) Breakfast Casserole

Last night, I was staring at my fridge and larder, willing dinner to manifest itself to me. I couldn't find a recipe that used precisely what I had on hand, so I made one up.
I do that a lot. I'm simply too creative (read: lazy) to follow someone else's directions. Why make a dish that's been made before?
What I ended up with was a scrummy, slightly healthier version of a breakfast casserole. It puffed up in the oven, like a German pancake, and then settled down into a lovely golden layer once it cooled a bit.

Aunt LoLo's (Healthier) Breakfast Casserole

Serves 4-6


1/2 loaf stale bread, ripped into pieces
1/2 lb bacon, cut into pieces
1 tsp. minced garlic
6 eggs
2 cups skim milk
1 tsp. salt
1 tsp. fresh ground black pepper
1 cup grated cheddar cheese

Spread your bread pieces out in a 9x13 pan. Set aside.

In a large skillet, cook the bacon pieces until crispy. (Leave 'em soft if that's what you like!) When the bacon is nearly done, toss in a spoonful of minced garlic. Drain the fat away.

Meanwhile, in a large bowl, whisk together the eggs, skim milk, salt and pepper. When the bacon is done, toss that into the egg mixture, along with the cheese. Pour the egg/bacon/cheese mixture over your bread pieces and press down lightly through the mixture to make sure the bread is submerged and soaked.

Cover and refrigerate until ready to cook, at least 30 minutes.

Bake at 350 for 20-30 minutes, or until the top is golden and the eggs are set.

Serve warm.

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