Breakfast Casserole for Two

From Cook's Country | April​/May 2011
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Why this recipe works:

When we used fresh sandwich bread in our Breakfast Casserole for Two, it dissolved into nothingness in the oven. Toasted bread held up better, but tasters complained that it was too crunchy. We split the difference and used half fresh and half toasted sandwich bread. To speed up the cooking… read more

When we used fresh sandwich bread in our Breakfast Casserole for Two, it dissolved into nothingness in the oven. Toasted bread held up better, but tasters complained that it was too crunchy. We split the difference and used half fresh and half toasted sandwich bread. To speed up the cooking process, we started the casserole in a skillet and finished it in the oven. We also cranked up the heat in the oven to further speed things along. Because our casserole didn’t sit overnight, we were left with a bland breakfast: The flavors hadn’t had time to meld. To boost the flavor, we toasted our bread in some reserved bacon fat left over from frying our bacon.

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Serves 2

You can substitute an equal amount of shredded Swiss, Gouda, or pepper Jack cheese for the cheddar.

Ingredients

Instructions

  1. 1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Cook bacon in 8-inch nonstick, ovensafe skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from pan.

    2. Add half of bread to skillet and cook over medium heat, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with untoasted bread.

    3. Whisk cream, eggs, salt, and pepper in another medium bowl until smooth. Stir in bacon, scallions, and cheddar. Add egg mixture to now-empty skillet and cook over medium heat, using spatula to scrape bottom of pan, until eggs are just beginning to set, about 1 minute. Fold in bread and lightly pat mixture into even thickness. Bake until puffed and golden brown, 7 to 9 minutes. Serve.

Bread Two Ways

Breakfast casserole should have a soft, custardy interior and a crisp, contrasting crust. To ensure the right texture when the dish is downsized for two, we combined toasted and untoasted bread crumbs.

SOFTFresh bread cubes soak up the cream and eggs to make a custardy interior.

CRISPBread cubes toasted in bacon fat add flavor and crunch.

Detail sfs breakfastcasserole 3 275420
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