Bacon & Egg Breakfast Bake

Today's Recipe

Bacon & Egg Breakfast Bake
Servings: 8
Categories: Breakfast
5 Points Per Serving
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10 ounces frozen chopped spinach
5 slices whole-grain bread, crusts removed and discarded
4 eggs
1-1/2 cups skim milk
1/2 cup ketchup
1/2 teaspoon mace
Salt and pepper to taste
1/2 cup cheddar cheese, grated
1/4 cup bacon chunks, cooked from about 3 slices – optional

Cook spinach according to directions, drain and set aside. Meanwhile, lightly butter a ten-inch quiche or pie pan. Tear each bread slice into four or five pieces; arrange in single layer in baking dish, leaving as few open spaces as possible. Whisk eggs in medium bowl. Add about ½ cup milk, whisk again, then add remaining milk, ketchup, mace, salt and pepper. Whisk well.
Arrange cooked spinach evenly over bread. Carefully pour egg mixture over bread and spinach. (If necessary, use your fingers to press down a bit to avoid disturbing bread and spinach.)
Sprinkle with cheese. Cover with plastic wrap and refrigerate overnight. The next morning, bake at 350F for 35 minutes, sprinkling top with bacon chunks during last five minutes of baking. Serve immediately.