Bacon, Egg and Cheese Casserole

Sometimes it's not all pot roasts and boeuf bourguignon around here. Sometimes, when Brian's away, I just throw something light together for myself. I used to make a quick omelet with toast but now I much prefer to bake it all together in a little, individually sized casserole. All the flavors meld together into one, yummy meal. Add a side salad and my dinner is served.

Of course, you could actually make delicious little breakfast items for breakfast (how radical!) but I'm not usually that motivated in the morning. And it's not like we're frequently throwing any breakfast parties, either. But if there should happen to be a guest or a special occasion, these casseroles can be prepped the night before and stored in the fridge until it's time to bake them off. Tasty, convenient...works for me. Enjoy!





Ingredients
1 Thick slice of bread (your choice), cut into 1" cubes
1 Egg
1/4 Cup milk
1/4 Cup cheddar cheese, shredded
1 Slice thick cut bacon, cooked and crumbled
1 Tablespoon fresh scallions or chives, chopped
Salt & pepper to taste

In a bowl, whisk together the egg, milk, herbs and seasoning. Stir in the cheese and bacon. Add the bread cubes to an oven proof dish and pour the egg mixture over it. Bake in a 350 degree oven for approximately 45 minutes or until the top is a nice, golden brown. This makes one serving but you can double or triple (or more) the ingredients and either bake them separately or in one large casserole dish.