Mama Lou started making this recipe for Christmases probably 20 years ago. It was the ONLY way Erin would eat eggs. It soon became a hit and a favoured meal of Erin. Without further ado.8 oz (225 grams) sliced bacon
3 1/2 cups dry Italian or white bread cubes (or bread crumbs)
2 1/2 cups milk
3/4 tsp sale
1/2 tsp hot pepper sauce
1/4 tsp oregano leaves
4 eggs
(boiling water)
About 1 1/2 hours before serving, dice the bacon. In a 2 quart (2 liter capacity) saucepan, cook bacon til brown. With paper towel remove excess fat when draining.
In shallow 1 1/2 quart (1 1/2 liter capacity) casserole arrange bread.
In medium bowl beat eggs, milk, salt, pepper sauce and oregano. Stir in bacon, leaving 2 TBS set aside. Pour mixture over bread.
Set casserole in large roasting pan (large enough to easily hold the casserole dish). Place in oven and fill roasting pan (with boiling water, halfway up the side of the casserole dish.
Bake for 50-60 mins at 355 degrees F (180 degrees C) or until inserted knife comes out clean.
Sprinkle on remaining bacon just prior to removing from oven.
PLEASE BE VERY CAREFUL OF THE BOILING WATER WHEN REMOVING FROM THE OVEN!
Serves 4
280 calories each serving
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1 comment:
Hey Aussie Erin the American, I am using Whole Wheat flour from Demeter Farms -THE MOST AMAZING flour on the planet. Do you have access to some? If not, I'll hook you up with how you can get it from a co-op and save tons of $ because it is far superior to any flours you can get a the grocery store and you get all of the nutrients of the whole wheat! And it's organic. And it tastes great. And it cooks up smooth like white flour. It is amazing flour and I would never use anything different if I had the choice!
Thanks for asking, hopefully that answers your question!
Now I'm heading back to see what this Egg Bake is all about!
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