|Nutritional Guidelines (per serving)|
|Servings: 2 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This breakfast casserole is the perfect weekend morning meal for two. Eggs and bacon are combined in the casserole with buttered bread and milk.
Feel free to change it up and add sausage links, diced ham, or patties instead of the bacon.
- 4 to 6 strips bacon, diced
- 3 slices bread, lightly buttered
- 3 eggs, slightly beaten
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground paprika
Heat the oven to 350 F (180 C/Gas 4).
Bake or fry the bacon until browned and just crisp.
Cut bread into small pieces. In a lightly buttered deep 1-quart casserole, make layers of bread pieces and bacon.
Whisk together the eggs, milk, salt, mustard, and paprika; pour over bread and bacon.
Bake for about 40 minutes, or until puffy and a knife inserted in center comes out clean.