Bacon And Egg Bake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Butter for baking dish
- 10slices (6 ounces) bacon
- 1½cups whole milk
- ¼teaspoon mace
- 1cup grated cheddar cheese
- ¼cup tomato ketchup, more if desired
- 4large eggs
- 8small slices (or 4 large slices, halved) stale or day-old white bakery bread
Nutritional analysis per serving (6 servings)
398 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 18 grams protein; 641 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The night before baking, butter an 8-by-12 inch baking dish and set aside. In a large skillet over medium heat, fry bacon until crisp; drain on paper towels and allow to cool.
- Step 2
In a large bowl whisk together the milk, mace, cheese, ¼ cup ketchup and eggs. Lay bread, slightly overlapping, in two rows down length of dish. Pour milk mixture evenly over slices. Crumble bacon over top. Cover dish with plastic wrap and refrigerate overnight.
- Step 3
In the morning, remove dish from refrigerator and bring to room temperature. Heat oven to 350 degrees. Bake egg mixture until top is crispy and golden, about 40 minutes. Cut into squares and serve, if desired, with ketchup on the side.
Private Notes
Comments
I think this is very easy compared to the mess a morning breakfast creates!
If you cook the bacon in the serving dish to save time (as suggested in a note) be sure to drain off most of the bacon grease. Came out very greasy. Still was good, despite the greasiness, and I will definitely be cooking this again. Also, my locally sourced bacon is not very salty, so I added 1/2 tsp. kosher salt to the milk mixture; just right.
This recipe was first published December 24th, 2003. I made it the next day. We've been making this every Christmas since, so this will be our 15th time. Excellent recipe, and a family tradition.