Breakfast Casserole

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.

Ingredients:

• 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

Directions:

1. Preheat your oven to 375.
2. Tear the bread and cover the bottom of a 9-inch pie plate.
3. Pour the butter over the bread and stick it in the oven for around 10 minutes – long enough to start toasting the bread.
4. 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.
5. Pour off almost all of the bacon fat to the pan, leaving enough to sauteé the onions.
6. Sauteé the onions until they are translucent.  Right at the end, add the pimento and garlic and heat through.
7. Pour the vegetables in the pie plate, over the bread, then top with the American cheese.
8. Combine the eggs and milk (or cream) and pour over the vegetables and cheese.
9. Top with the shredded cheese and make at 375 for 30 minutes.