Everything goes better with bacon
Dec. 11th, 2007 08:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Egg/Bacon Casserole
1/2 lb bacon (I used house-cured, of course)
3 eggses
1 cup milk
pinch mustard powder (I used freshly ground mustard seed)
1/2 tsp salt
1/2 cup grated cheddar cheese (I used half cheddar and half parmesan, 'cause we were low on cheddar)
3 slices bread (I used homemade sourdough)
I also added: 2 green onions, chopped
3 cloves garlic, minced
Grease a 9x9 baking dish. Fry the bacon, drain on paper towels, and cut or break into 1" pieces. Cube the bread into 3/4" pieces. In a large bowl, beat the eggses and blend in the milk, mustard, and salt. Stir in the bacon, cheese, and bread cubes (and green onions and garlic). Stir well to combine. Pour into the baking dish, cover with plastic wrap, and refrigerate overnight.
Heat oven to 350 and bake for one hour. Serve warm.
What worked: This was a good low-maintenance weekend breakfast. The original recipe was doubled and cooked in a 9x13; that would provide a higher casserole thingy that would feed a lot of people. The garlic and green onions were a valuable addition, and of course the house-cured bacon added a lot of flavor.
What didn't: I cubed the bread ahead of time to stale up, but then circumstances forced me to put off making this a day. The extra staling time meant that the bread absorbed too much milk and egg; I should have increased the milk so that it would be more of a coherent mass.
Will I make it again? Yes. I might try a more pungent cheese such as Muenster; smoked Gouda might also work.
What I'm reading: David Drake, Balefires
1/2 lb bacon (I used house-cured, of course)
3 eggses
1 cup milk
pinch mustard powder (I used freshly ground mustard seed)
1/2 tsp salt
1/2 cup grated cheddar cheese (I used half cheddar and half parmesan, 'cause we were low on cheddar)
3 slices bread (I used homemade sourdough)
I also added: 2 green onions, chopped
3 cloves garlic, minced
Grease a 9x9 baking dish. Fry the bacon, drain on paper towels, and cut or break into 1" pieces. Cube the bread into 3/4" pieces. In a large bowl, beat the eggses and blend in the milk, mustard, and salt. Stir in the bacon, cheese, and bread cubes (and green onions and garlic). Stir well to combine. Pour into the baking dish, cover with plastic wrap, and refrigerate overnight.
Heat oven to 350 and bake for one hour. Serve warm.
What worked: This was a good low-maintenance weekend breakfast. The original recipe was doubled and cooked in a 9x13; that would provide a higher casserole thingy that would feed a lot of people. The garlic and green onions were a valuable addition, and of course the house-cured bacon added a lot of flavor.
What didn't: I cubed the bread ahead of time to stale up, but then circumstances forced me to put off making this a day. The extra staling time meant that the bread absorbed too much milk and egg; I should have increased the milk so that it would be more of a coherent mass.
Will I make it again? Yes. I might try a more pungent cheese such as Muenster; smoked Gouda might also work.
What I'm reading: David Drake, Balefires
no subject
Date: 2007-12-11 05:20 pm (UTC)So many of these recipes I want to try but there's so little point to it; B is a very picky eater. (No mushrooms, eggplant, strong cheeses (of which cheddar is one, but in casseroles seems to be okay), asparagus, spicy or bitter greens, garbanzo beans, seafood, cooked spinach.....it's a long list). We eat out a lot.