Super descriptive recipe name, huh? That’s what happens when I throw something together with what I have on hand.
It was a cool Saturday, I was hungry, so I raided the fridge and pantry, and this was the outcome. You could easily swap out some of the ingredients and make it with you what have on-hand, too.
- 8 slices of bread, torn into small pieces
- 2 T butter, melted
- 6-8 slices of bacon, diced
- 1 c of onions, diced
- 1 clove of garlic, minced
- 1/4 c of pimentos, drained and diced
- 4 slices of American cheese, diced
- 6 eggs, beaten
- 1/2 c milk or cream
- 8 oz shredded cheese
- Preheat your oven to 375.
- Tear the bread and cover the bottom of a 9-inch pie plate.
- Pour the butter over the bread and stick it in the oven for around 10 minutes – long enough to start toasting the bread.
- Dice the bacon and cook it over medium heat until fully cooked. Remove it with a slotted spoon to a paper towel-lined plate to drain.
- Pour off almost all of the bacon fat to the pan, leaving enough to sauteé the onions.
- Sauteé the onions until they are translucent. Right at the end, add the pimento and garlic and heat through.
- Pour the vegetables in the pie plate, over the bread, then top with the American cheese.
- Combine the eggs and milk (or cream) and pour over the vegetables and cheese.
- Top with the shredded cheese and make at 375 for 30 minutes.