A scaled-down breakfast casserole that’s perfect for Valentine’s Day
1/8 teaspoon salt
1/8 teaspoon pepper
2 scallions, sliced thin
1/2 cup shredded sharp cheddar cheese
1. Adjust the oven rack to the upper-middle position and heat the oven to 475 degrees. Cook bacon in an 8-inch nonstick, oven-safe skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of fat from the pan.
2. Add half of the bread to the skillet and cook over medium heat, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to a medium bowl and toss with untoasted bread.
3. Whisk cream, eggs, salt, and pepper in another medium bowl until smooth. Stir in bacon, scallions and cheddar. Add egg mixture to the now-empty skillet and cook over medium heat, using a spatula to scrape the bottom of the pan, until eggs are just beginning to set, about 1 minute. Fold in the bread and lightly pat the mixture into an even thickness. Bake until puffed and golden brown, 7 to 9 minutes. Serve.
Recipe note: You can substitute an equal amount of shredded Swiss, Gouda or pepper jack cheese for the cheddar.
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