BACON AND EGG BAKE

Bacon And Egg Bake image

Provided by Nigella Lawson

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

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Ingredients

Butter for baking dish
10 slices (6 ounces) bacon
1 1/2 cups whole milk
1/4 teaspoon mace
1 cup grated cheddar cheese
1/4 cup tomato ketchup, more if desired
4 large eggs
8 small slices (or 4 large slices, halved) stale or day-old white bakery bread

Steps:

The night before baking, butter an 8-by-12 inch baking dish and set aside. In a large skillet over medium heat, fry bacon until crisp; drain on paper towels and allow to cool.
In a large bowl whisk together the milk, mace, cheese, 1/4 cup ketchup and eggs. Lay bread, slightly overlapping, in two rows down length of dish. Pour milk mixture evenly over slices. Crumble bacon over top. Cover dish with plastic wrap and refrigerate overnight.
In the morning, remove dish from refrigerator and bring to room temperature. Heat oven to 350 degrees. Bake egg mixture until top is crispy and golden, about 40 minutes. Cut into squares and serve, if desired, with ketchup on the side.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 11 grams, Sodium 621 milligrams, Sugar 7 grams, TransFat 0 grams