Farmhouse Apple, Bacon and Egg Casserole Recipe

Cored apples for Farmhouse Apple Bacon Egg Casserole

Enjoy the flavors of an old-fashioned Wisconsin bacon and egg breakfast baked into this delicious casserole. An added bonus: You'll have an easier time achieving your health and nutrition goals!


Vegetable oil cooking spray
8 slices whole-grain bread, cubed
2 cups liquid egg substitute
2 cups nonfat milk
2 teaspoons dried sage
1 teaspoon black pepper
½ teaspoon salt
½ pound apple-cured bacon, chopped
3 tart apples, such as Granny Smith
3 red apples, such as McIntosh 


  1. Preheat oven to 350ºF. Spray a 13 x 9-inch pan with the cooking spray. Arrange the bread in a pan.
  2. Blend the egg substitute, milk, sage, salt and pepper; pour over the bread. Mix and push the mixture down with a rubber spatula. Set aside.
  3. Cook the bacon thoroughly, but not crisp. Drain on paper towels; set aside.
  4. 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.
  5. 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.

Serving size: 1/12 of casserole
Serves 12

Calories: 200; Total Fat: 7g; Saturated Fat: 2.5g; Cholesterol: 15mg; Sodium: 570mg; Total Carbohydrate: 22g; Dietary Fiber: 4g; Protein: 13g.