Preparation time: 15 min
Cooking time: 30-45 min
6-8 slices of bacon
1/2 lb. store cheese- cheddar works well (not cheese product)
1 1/2 tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Preheat oven to 350.
In skillet: Fry bacon until crisp over medium heat, 10-15 minutes. Drain on paper towels or paper bag.
While bacon fries: Thickly smear butter all over inside of 1.5 quart casserole.
Into casserole: Grate, on large whole of grater, the cheese. Slice and chop tomatoes. Add Worcestershire sauce and salt with cheese and tomatoes into casserole. Stir.
In a large mixing bowl: beat eggs until frothy, then add them into casserole. Stir.
Take crisp, drained bacon and break into pieces in casserole. Stir until well mixed. Add 1 tablespoon butter, cutting it up into little nips and burying it in mixture.
Cover casserole with lid and place on middle rack in oven for 30 minutes. Stick fork in after 30 minutes. If it pulls out oily but without egg adhering, its done. If not, give 5 more minutes and check again. Repeating until fork withdraws from casserole oily but without egg adhering to it.
Have a 3 quart casserole, but not a 1.5 quart casserole? Just double the recipe.
If beaten eggs do not satisfactorily cover mixture, add extra beaten egg.
When you make this recipe the first time use 6 slices of bacon and add more the next time according to preference.
Want a little kick? Use pepper jack cheese.
Watching your sodium? Don't add salt- you won't miss it much.
This goes great with Bisquick biscuits (recipe on Bisquick box).
Got leftovers? The leftovers are great for mornings when your in a rush. Just put in bowl and place in microwave on high for one minute. Time may need adjusting according to amount of casserole in bowl and the microwave.