Author Notes
For a breakfast baked good look no further than this revolutionizing recipe. Warm, crispy, crunchy and satiating. So easy, so good! —LifesLittleLookbook
Ingredients
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1 tablespoon
EVOO, plus brushing pan
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4
eggs
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1/2 cup
almond milk
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1/4 cup
grated parmesan
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1 teaspoon
salt, divided
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4 ounces
baguette, preferably day-old, cut into 1 inch cubes
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1
red bell pepper, thinly sliced then cut in half
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1/2
onion, thinly sliced then cut in half (roughly chopped)
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1/4 cup
goat cheese, crumbled
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2
slices bacon (I used naturally smoked)
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1-2 sprigs
fresh thyme, for garnish
Directions
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Brush 9×9 pan with olive oil.
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In a bowl, beat eggs, milk, Parmesan, and 1/4 tsp salt and pepper. Add bread, toss until coated; transfer to pan and let sit.
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Heat oven to 400 degrees.
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In large nonstick skillet, cook strips of bacon until crisps. Remove and place on paper towel. In same pan (yes with bacon grease), sauté bell pepper, onion, thyme and remaining 1/2 tsp salt and 1/4 tsp black pepper until onion begins to brown, 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture; dot with goat cheese.
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Bake until top is puffed and browned and center is firm, 25 minutes. Let rest for 5 minutes. Garnish with thyme.
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