Breakfast crostini

4 servings Prep: 10 mins, Cooking: 20 mins
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A delicious and simple breakfast bake with cheese and bacon. Yum!

By Food24 April 25 2012
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Ingredients (12)

8 bread — white ot brown, sliced
butter — soft, garlic and parsley
250 ml grated mature cheddar
150 ml mozzarella cheese — grated
125 ml parmesan cheese — grated
65 ml fresh parsley — finely chopped
6 eggs — jumbo
200 ml cream — reduced fat
200 ml milk
salt and freshly ground black pepper
4 bacon — streaky rashers, chopped
250 ml cherry tomatoes — sliced
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Method:

Spread the bread generously on both sides with the garlic butter and cut each slice in half, diagonally, so that you have triangles of bread. Place the triangles with crusts pointing upwards into four small individual oven baking dishes (lasagne dishes are perfect).

Mix together the cheddar, mozzarella, Parmesan and parsley. Divide into four portions and place nuggets of each portion in between the slices of bread.

Whisk together the eggs, cream and milk and season to taste. Pour in equal quantities over the bread and cheese arrangements.  At this stage, you can cover the dishes with cling film and chill for a few hours until required.

To complete, arrange the bacon and tomatoes over the top and bake in the oven preheated to 180ºC for 15 – 20 minutes or until the creamy egg custard is set and the exposed bread crusts golden and crisp. 

Remove from oven and serve.

Reprinted with permission of I Love Cooking. To see more
recipes, click here.



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