Enjoy the flavors of an old-fashioned bacon and egg breakfast baked into this delicious casserole.
Ingredients
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
Directions
Before you begin: Wash your hands.
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Preheat oven to 350ºF (176ºC). Spray a 13-x-9-inch pan with cooking spray. Arrange bread in the pan.
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Whisk together egg substitute, milk, sage, pepper and salt in a bowl; pour over the bread. Mix and push the mixture down with a rubber spatula. Set aside.
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Cook bacon thoroughly, but do not crisp. Drain on paper towels; set aside.
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Wash, core and chop (but do not peel) apples. Add apples to bread mixture; stir well and push down with a rubber spatula. Sprinkle evenly with bacon.
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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: Make this dish as a side dish to accompany a baked ham.
Nutrition Information
Serving size: 1/12 of casserole
Serves 12
Serves 12
Calories: 200; Total Fat: 7g; Saturated Fat: 2.5g; Cholesterol: 15mg; Sodium: 570mg; Total Carbohydrate: 22g; Dietary Fiber: 4g; Protein: 13g.
References
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