What happens when you take your traditional Easter brunch egg casserole and divide it by 4?
A very yummy little breakfast for one!
Here’s the recipe, thanks to the Virginia Hospitality cookbook (circa 1975…) (Note: If you cut it down to a 1 egg serving, it takes approximately 35 minutes at 325 degrees.)
2 c. plain croutons (I use the cheese/garlic croutons)
4 oz. shredded cheddar cheese (I really don’t know what this equates to in cups, I just kept shredding and weighing.)
4 eggs, beaten
2 c. milk
1/2 t. salt
1/2 t. mustard
1/8 t. onion powder (optical communicationsI think 1/4 c. diced onions would work fine as well)
dash of ground black pepper
4 slices crumbled bacon
Put croutons & cheese in bottom of greased 10×6x2 casserole dish (my 8×8 worked fine)
Combine everything else, EXCEPT bacon.
Pour egg mix over croutons & cheese.
Top w/crumbled bacon
Bake 1 hour at 325 degrees. Don’t worry if it’s “jiggly” when you take it out – let it sit for 5 minutes to cool enough to eat, and the eggs will finish setting. 8 servings.
Nutrition info:
Per Serving: 177 Calories; 11g Fat (56.5% calories from fat); 10g Protein; 9g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 386mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
