Cheesy Breakfast Bake | Brunch Month

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Today we’re making a bacon & egg breakfast bake that is perfect for brunch!

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Original inspiration:

Bacon & Egg Breakfast Bake
4-6 slices of bacon, chopped
6 eggs
1 cup milk
1 baguette, cut into 1 inch cubes
2 cups cheddar cheese, grated
3-4 green onions, finely chopped

Cook 4 slices of chopped bacon over medium-high in a skillet. Remove bacon from skillet and drain it on some paper towels. In a medium bowl whisk eggs and milk.
Season with salt and pepper. In a large zipper bag, toss bread cubes with bacon, 1½ cups of cheddar cheese, green onion and egg mixture until everything is evenly coated.
Store in the refrigerator overnight.
Preheat oven to 350°C. Spray a spring-form pan (or a baking dish) liberally with cooking spray. Pour mixture into the pan. Top with the remaining uncooked bacon and the remaining cheddar cheese. Cover with foil and bake for about 25 minutes. Uncover and cook for another 10 minutes. Serve with more green onion.

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