Egg and Bacon Breakfast Bake
Recipe: #3485
December 12, 2011
Categories: Breakfast, Casseroles, Bacon, Cheese, Cheddar, Eggs, 5-Minute Prep, Brunch, Oven Bake, Diabetic, High Protein, Low Carbohydrate, more
"I usually end up making this for dinner rather than breakfast, because it's just that good. Also easy, also diabetic-friendly. Plus, there's bacon. What more could you want? Pair it with some fresh fruit and/or toast for a complete meal."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (306.8 g)
- Calories 246.6
- Total Fat - 12.3 g
- Saturated Fat - 6.8 g
- Cholesterol - 50.9 mg
- Sodium - 671.7 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 1.8 g
- Sugars - 5.8 g
- Protein - 16.1 g
- Calcium - 249.3 mg
- Iron - 1.9 mg
- Vitamin C - 38.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350F; coat a 2-quart casserole dish with cooking spray.
Step 2
Combine cracker crumbs and melted butter; spread in bottom of prepared casserole dish.
Step 3
Arrange egg slices evenly over crumbs; scatter bacon over egg slices.
Step 4
Combine sour cream, onions, milk and pepper; pour mixture over bacon and spread to completely cover.
Step 5
Sprinkle with cheese.
Step 6
Bake 10-15 minutes, until completely heated through and cheese is melted.
Tips
No special items needed.
1 Reviews
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