Bacon & Egg Casserole with Chef Dez

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is a cost-effective alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and retains nutrients.

Cut 5 slices of standard loaf bread into quarters.

Spray a 9x9 inch non-stick baking pan with cooking spray.

Layer the bread cubes in the baking pan, staggering them slightly.

Cut 4 slices of thick bacon into quarter inch pieces.

Cook the bacon in a frying pan over medium to medium-high heat until crispy, stirring occasionally.

In a mixing bowl, crack 6 large BC eggs and add 1.5 cups of milk and 0.5 teaspoon of salt. Whisk until thoroughly mixed.

Use a slotted spoon to remove the crispy bacon from the frying pan, leaving the bacon fat in the pan.

Scatter the bacon pieces over the bread in the baking pan.

In the same frying pan, add 1 cup of sliced mushrooms to the bacon fat and cook over medium to medium-high heat until browned, stirring occasionally.

Remove the mushrooms from the pan with a slotted spoon and scatter them over the casserole.

In the same pan, add 1 cup of thawed frozen hash browns to the bacon fat and cook until just starting to brown, stirring occasionally.

Pour the egg mixture evenly over the bread, bacon, and cheese in the baking pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens