Sunday, December 16, 2007

Bacon and Egg Casserole with Tomato/Scallion Relish

Pay attention to the bread in this one. As it is the primary ingredient, you want to make sure you use one that will add a lot of flavor. The casserole is good by itself, but the tomato/green onion relish really takes it to the next level.

1 (16-ounce) french bread loaf, cut into 3/4-inch cubes
2 cups (8 ounces) finely shredded Mexican four-cheese blend
1/2 pound bacon, cooked and crumbled (8 slices)
8 large eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard
1 teaspoon Worcestershire sauce

Arrange bread cubes in a lightly greased 13- x 9-inch baking dish. Sprinkle with shredded cheese and crumbled bacon.Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid.

Cover and chill 8 hours. Let stand 30 minutes before baking.

Bake at 350° for 35 minutes or until set and golden.

Tomato/Scallion Relish
1 large tomato - peeled, seeded and chopped
1/2 cup scallions
1 tbsp. olive oil
1 tbsp. red wine vinegar
1/4 tsp. ground red pepper (or chipotle powder)
1/2 tsp. salt

Combine all ingredients; serve immediately.

--Adapted from Southern Living magazine

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