Cheesy bacon and egg slice
Cheesy bacon and egg slice
INGREDIENTS
350g thickly sliced bread, crusts removed
250g bacon rashers, chopped
1 cup (120g) grated cheddar cheese
1 small (150g) red capsicum, chopped finely
6 eggs
2 cups (500ml) milk
1 teaspoon Worcestershire sauce
chopped fresh parsley, for garnish, optional
METHOD
Preheat the oven to 180 °C (160 °C fan-forced). Cut bread into cubes. Place in an ovenproof dish (1.5-litre/6-cup capacity).
Add bacon to a non-stick frying pan; cook, stirring, until browned; drain on absorbent paper. Sprinkle cheese, bacon and capsicum over bread in dish.
Whisk eggs in a large jug with a fork until combined; add milk and Worcestershire sauce and season with salt and pepper, whisk until combined. Pour over bread mixture in dish.
Bake for about 35 minutes or until set. Sprinkle with parsley and serve with a baby spinach and pear salad, if desired.
Not suitable to freeze or microwave.
Cook's note: For variation, you can add sliced mushrooms when cooking the bacon, or green onions or corn with the capsicum, if desired.
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