Egg bakes can be delicious, but they can be overkill for our small family (especially since one of us doesn’t eat solids yet). Enter Cook’s Country’s Breakfast Casserole for Two. We’ve made and enjoyed this before, and it’s definitely on the short list for Christmas brunch!
Breakfast Casserole for Two
recipe from April/May 2011 Cook’s Country
makes 2 servings
- 3 slices bacon, chopped
- 2 slices hearty white sandwich bread, cut into 1/2 inch pieces
- 6 tablespoons heavy cream
- 4 large eggs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 scallions, sliced thin
- 1/2 cup shredded sharp cheddar cheese
- Adjust oven rack to upper middle position and heat oven to 475 degrees. Cook bacon in 8″ nonstick, ovensafe skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pan.
- Add half of bread to skillet and cook over medium heat, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with toasted bread.
- Whisk cream, eggs, salt, and pepper in another medium bowl until smooth. Stir in bacon, scallions, and cheddar. Add egg mixture to now empty skillet and cook over medium heat, using spatula to scrape bottom of pan, until eggs are just beginning to set, about 1 minute. Fold in bread and lightly pat mixture into even thickness. Bake until puffed and golden brown, 7 to 9 minutes. Serve.