Disclosure: I am participating in the Burbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
Hello there! I hope you are well and enjoying October so far! We are seeing many mornings now with dew, or dare I say it, frost, on the ground in our neck of the woods, which means that winter will soon be on it`s way. In our home, that means get out the fluffy blankets, slow cooker and bacon and eggs!
So I am very honoured to be working with and representing this company here in my blog space where I will get to share nutritional news and yummy recipes with you each month!
I will also be working with two other Burnbrae Farms Ambassadors as well…Stephanie from Spaceships and Laserbeams and Morgan at Wildly Fit.
|This sweet and savoury strata can be prepared the night ahead and simply popped in the oven when you roll out of bed. Serve with a large platter of fresh fruit to complete your brunch menu.|
|8||slices bacon, chopped||8|
|2 cups||diced apple, such as Granny Smith or Honey Crisp||500 mL|
|12 cups||cubed day old French bread||3 L|
|1 carton||Egg Creations™ French Toast Blend Maple, well shaken||500 g|
|1/2 cup||milk||125 mL|
|3/4 cup||shredded aged white Cheddar cheese||175 mL|
|1/4 cup||chopped toasted pecans (optional)||50 mL|
1. Set a large skillet over medium heat. Add the bacon and cook for 5 minutes or until slightly crisp. Remove half of the bacon pieces; set aside. Drain off all but 2 tbsp (30 mL) of the bacon fat. Add the apple to the skillet. Cook for 5 minutes or until bacon is crisp and apple is slightly tender.
2. Grease a 9 x 13-inch (3 L) casserole dish. Toss the bread with the skillet mixture. Spread out in an even layer in the prepared casserole dish. Whisk eggs with milk; pour evenly over the bread mixture. Cover with foil and let stand in the refrigerator for at least 1 hour or overnight.
3. Preheat the oven to 350°F (180°C). Place the casserole in the oven and bake for 30 minutes. Uncover and sprinkle with reserved bacon, cheese and pecans (if using). Bake for an additional 25 minutes or until top is golden brown. Cool slightly and serve warm. Serve with maple syrup on the side.
Substitute whole wheat bread for the French loaf for added fibre.
NUTRITIONAL INFORMATION PER SERVING
Calories: 239 | Fat: 6 g | Saturated Fat: 3 g | Carbohydrates: 34 g | Fibre: 2 g | Protein: 12 g | Sodium: 577 mg