 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
I make my own bread, and always end up with a lot of loaf ends left over. I came up with this to use them all up. My kids love it! It works for any meal, just add a salad for a more substantial evening meal! Cooking time does not include chilling time. Ingredients:
6 slices bread, thick slices, buttered on one side..if using crusts, butter the crust side |
6 medium mushrooms, sliced |
6 slices shortcut bacon, chopped |
1 leek, trimmed washed and sliced |
500 g low-fat cheese, grated |
3 cups skim milk |
12 eggs |
salt |
pepper |
4 tomatoes, sliced |
mixed herbs, i use masterfoods pizza topper herbs |
Directions:
1. Line the bottom of a baking dish with the bread, buttered side down.
2. Arrange mushrooms and bacon evenly over bread.
3. Sprinkle evenly with cheese.
4. Arrange leek evenly on top.
5. Whisk milk and eggs together, and pour over dish.
6. Season with salt and pepper, to taste.
7. Arrange slices of tomatoes on top, and sprinkle with herbs.
8. Leave in fridge for at least 1 hour (or overnight if you want it for breakfast).
9. Bake at 150C for about 1 hour, or until it starts to brown on top.
|
|