Breakfast Casserole for Two
From Cook's Country
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.
You can substitute an equal amount of shredded Swiss, Gouda, or pepper Jack cheese for the cheddar.
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