Valentine’s Day is on a Sunday this year, which is a great excuse to plan a cozy breakfast. A breakfast casserole might be something you think of for serving a crowd, but with our scaled-down version, it’s the perfect breakfast for two.
One of the best things about making a breakfast casserole for a crowd is that you can make it in advance. But we were willing to do a little hands-on work in the morning as long as it wasn’t too much. (After all, cooking together is a great way to spend time together on Valentine’s Day!) To keep the work and time to a minimum, we kept a tight ingredient list and sped up the cooking process by starting the casserole in a skillet before finishing it in a hot oven.
To make up for the flavor that a breakfast casserole develops overnight and to add some crunchy texture to the custard, we frontloaded it with bacon, cheese, and scallions and toasted half the bread in some reserved bacon fat left over from frying our bacon. We also used cream to add richness.
The result? A delicious, supremely satisfying contrast of custardy, savory interior and crisp, toasty top that goes from prep to table in less than 45 minutes and makes the perfect Valentine’s Day breakfast.
Breakfast Casserole for 2
- 3 slices bacon, chopped
- 2 slices hearty white sandwich bread, cut into 1/2-inch pieces
- 6 tablespoons heavy cream
- 4 large eggs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 scallions, sliced thin
- 1/2 cup shredded sharp cheddar cheese
Adjust the oven rack to the upper-middle position and heat the oven to 475 degrees F.
Cook bacon in an 8-inch nonstick, oven-safe skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of fat from the pan.
Add half of the bread to the skillet and cook over medium heat, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to a medium bowl and toss with untoasted bread.
Whisk cream, eggs, salt, and pepper in another medium bowl until smooth. Stir in bacon, scallions, and cheddar. Add egg mixture to the now-empty skillet and cook over medium heat, using a spatula to scrape the bottom of the pan, until eggs are just beginning to set, about 1 minute. Fold in the bread and lightly pat the mixture into an even thickness. Bake until puffed and golden brown, 7 to 9 minutes. Serve.
Recipe Note: You can substitute an equal amount of shredded Swiss, Gouda, or pepper jack cheese for the cheddar.
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