Description
Jazz up your egg casserole and make this easy breakfast sandwich pudding with crispy bacon!
Ingredients
- 5 slices Bacon
- 4 whole English Muffins, Cut Into One-inch Cubes
- ¾ cups Whole Milk
- ¾ cups Heavy Cream
- 4 whole Eggs
- 1 cup Cheddar Cheese, Shredded
Preparation
Preheat oven to 400ºF. Place bacon on a baking sheet lined with foil. Bake bacon in the oven for about 15 minutes or until crispy. Remove bacon from sheet and pour leftover bacon grease into a skillet. Heat skillet to medium high heat and add the English muffin cubes. Toss the cubes to make sure nothing burns. Once semi-crispy remove from skillet and set aside.
In a large bowl, whisk together milk, cream, eggs, 1/2 cup cheddar cheese, salt and pepper. Spray an 8-inch baking dish with non-stick cooking spray. Add the English muffin cubes to the egg mixture and let it soak for about 3 to 4 minutes. Stir in three chopped pieces of bacon and pour the pudding mixture into the baking dish. Garnish top with remaining cheese and two pieces of chopped bacon. Place back in oven for about 25 minutes or until golden brown.
Recipe adapted from Food and Wine Magazine.
