Enjoy the flavors of an old-fashioned Wisconsin bacon and egg breakfast baked into this delicious casserole.
Vegetable oil cooking spray
2 cups liquid egg substitute
2 cups nonfat milk
2 teaspoons dried sage
1 teaspoon black pepper
½ teaspoon salt
8 slices whole-grain bread, cubed
½ pound apple-cured bacon, chopped
3 small tart apples, such as Granny Smith
3 small red apples, such as McIntosh
Before you begin: Wash your hands.
Preheat oven to 350ºF (176ºC). Spray a 13-x-9-inch pan with the cooking spray. Arrange the bread in a pan.
Blend the egg substitute, milk, sage, pepper and salt; pour over the bread. Mix and push the mixture down with a rubber spatula. Set aside.
Cook the bacon thoroughly, but not crisp. Drain on paper towels; set aside.
Wash, core and chop (but do not peel) the apples. Add the apples to the bread mixture; stir well and push down with a rubber spatula. Sprinkle evenly with the bacon.
Bake for 50 to 60 minutes.
Variation: Sprinkle 2 cups of shredded sharp Cheddar evenly over the top of the casserole after it has baked 30 minutes. Continue cooking until the cheese bubbles, about 20 to 30 minutes.
Serving Suggestion: Create this dish for use as stuffing to accompany a baked ham.