Saturday, March 9, 2013

Spring Brunch Casserole with Goat Cheese and Bacon

I love the transition from fall to spring in my kitchen. Goat cheese comes back with a vengeance, and I can't help but put herbs in everything. But, while both of these make an appearance in this dish, they weren't the inspiration. Rather, Luke scored a bag of baguette slices, and I didn't want them to go to waste! I already had everything on hand, and on a lazy Saturday morning, this was the perfect bow to tie it all together. 

The goat cheese bites are the best :)
I won't be posting a menu plan this week due to SXSW craziness. Just some batch cooking tonight so we have lunches during a crazy week. Have a great one!

Spring Brunch Casserole with Goat Cheese and Bacon

8 cubes bread cubes (white or wheat, whatever you have on hand, but preferably a few days old)
8 eggs
3/4 cup milk
2 tablespoons pesto
3 ounces goat cheese, crumbled
3 slices bacon

Preheat oven to 375. Spray an 8x8 baking dish with cooking spray. Tear or cut bread cubes into bite-sized pieces and set aside. In a large bowl, whisk together eggs, milk and pesto. Add bread cubes to bowl and toss thoroughly to combine. Place mixture into baking dish and press down. Top evenly with goat cheese crumbles. Bake for 30 minutes. 

Meanwhile, cook bacon until crisp. Drain on a paper towel, then crumble. Sprinkle on top of casserole after 30 minutes, then place in oven and bake another 5 minutes. Let cool 10 minutes, then cut in and enjoy!
Sumo orange slices for extra deliciousness :)

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