Savory Breakfast Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
300g / 10 oz bacon, diced (or ham)
02 -
6 large eggs
03 -
1 1/4 cups milk (full cream or low fat)
04 -
1/4 tsp salt
05 -
Black pepper
06 -
7 cups (packed) any plain bread (preferably slightly stale), cut into 2 cm / 1 inch cubes
07 -
2 cups cheese, shredded
→ Optional Garnish
08 -
Parsley, finely chopped
# Instructions:
01 -
Heat a large non-stick frying pan over high heat. (Use a bit of oil if not using non-stick). Add all but 2 tbsp of bacon (reserve some for topping just before baking), cook until lightly browned. Remove from the pan and drain on a paper towel.
02 -
Whisk the eggs, milk, salt and pepper in a large bowl (or container, if leaving overnight).
03 -
Add the bread, 1 1/2 cups of the cheese and the cooked bacon to the egg mixture. Mix well. Cover and set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread) or overnight.
04 -
Preheat oven to 180°C/350°F (all oven types). Generously grease a 20cm/8" springform cake tin with butter.
05 -
Pour the bread mixture into the cake tin, pat down to compress. Scatter with reserved uncooked bacon and remaining 1/2 cup of cheese. Cover loosely with foil.
06 -
Bake for 25 minutes, then remove the foil and bake for a further 15 - 20 minutes until golden on top and a skewer inserted into the centre comes out clean (no raw egg).
07 -
Allow to rest for 5 minutes before removing the springform or turning out. Garnish with parsley if using. Cut into slices to serve.
# Notes:
01 -
Can be prepared the night before and baked in the morning
02 -
Great for using leftover bread
03 -
Leftovers keep in the fridge for 4-5 days and can be reheated in the microwave
04 -
Freezes well for up to 3 months