Egg Bake

Egg Bake Before

My egg bake was a success this morning! I thought it was so good that I ate it again for lupper (my late lunch). Enjoy this recipe and don’t be afraid to make it your own, by adding your preferred mix-ins (potatoes, veggies, different meats).

When I was preparing my egg bake last night, I used a loaf of crusty French bread that was several days old. When I bought it at the store, it was already a day old, and I think I purchased it last week. It was so hard and crusty that I thought I would need to use a chain saw to cube it up. I managed to get it cubed using a really sharp knife and some muscle power. The bread was so dried out that it absorbed the eggy goodness perfectly. So, if you don’t have any old bread on hand, you could cube up some fresh bread and leave it out on the counter overnight to dry out. Or if you have some leftover croutons, I am sure that would work as well. Plus the croutons would add some extra flavor to the dish.

Bacon & Egg Bake

12 eggs beaten

3 c milk

1 T maple syrup

2 c shredded colby-jack cheese

salt and pepper to taste

1 lb. cooked and crumbled bacon

1/2 loaf day old bread cut into 1 in. cubes

Grease your 9X13 in. pan. Spread your bread cubes in a single layer in the bottom of the pan (it may require more or less bread to cover your pan). Place bacon crumbles on top of the bread. Even spread the cheese over the bread and bacon. Beat eggs, milk, salt and pepper, and maple syrup together. Pour over the bread mixture. Cover and refrigerate for at least an hour, preferably overnight. In the morning preheat your over to 350 degrees, bake uncovered for 50-60 minutes, or until a knife stuck in the middle comes out clean. ENJOY!

Egg Bake After

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