Yield: Serves 4
- 6 thick slices bacon
- 2 cups torn bread crumbs
- 1 tablespoon butter, melted
- 1 cup shredded Cheddar cheese
- 4 large eggs
- 1 cup light cream or half-and-half
- salt and pepper
- snipped fresh chives, optional
Heat oven to 375°.
Toss the bread crumbs with the melted butter.
Grease an 8-inch square baking dish with butter. Sprinkle half of the bread crumbs over the bottom of the dish. Follow with about half of the shredded cheese, then half of the coarsely chopped cooked bacon.
Break each egg in a cup before sliding into the baking dish. Top the bacon and cheese layer evenly with the 4 eggs.
Top the eggs with the remaining bread crumbs, cheese, and bacon. Pour cream evenly over all. Sprinkle lightly with salt and pepper. Bake for 20 to 25 minutes, or until set. Remove from the oven and sprinle with chives, if using. Cut into four portions and serve with fresh sliced fruit or berries. It's also great with warm spiced mixed fruit, like this fruit compote with cinnamon, cooked in the slow cooker.
Tip: Cook the bacon in the oven. Line a large baking pan, such as a jelly roll pan, with foil. Top with a cake cooling rack or broiling rack. Spray with nonstick baking spray then lay the bacon on the rack. Bake at 375° for about 20 to 25 minutes, or until done as desired. Drain on paper towels and eat as is or dice and use in a recipe.
The breakfast bake serves 3 to 4, and can be doubled and baked in an 13- x9- x2-inch baking dish for a larger family.
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