One of the best parts of the weekend is weekend breakfast. I don’t have to run out the door, instead, I can relax with my coffee and enjoy a cooked breakfast for a change. Inspired by my mother-in-law’s awesome egg strata she recently served for an army of 12 men, I decided to do a version just for me. I scaled down the ingredients to serve one, and I substituted egg whites for some of the eggs. The result was so fluffly and savory. It was like an entire hot breakfast of eggs, bacon, and toast rolled into one dish. And all just for me.
3 egg whites
1/2 cup milk
1 slice of bread (any kind will do), torn into bite-size pieces
2 slices of pepper bacon
salt & pepper
1. Cook the bacon, drain from fat, cool, and chop into 1/2 inch wide pieces.
2. Spray cooking oil spray over the surface of a ramekin or other individually sized baking dish. Spread bread pieces on bottom of dish.
3. Whisk together the egg, egg whites, and milk. Whisk in cooled bacon pieces and salt & pepper. Pour mixture over bread pieces. Cover with aluminum foil and refrigerate for at least 2 hours and up to 24 hours.
4. With foil still on, bake in 350-degree oven until egg is set. To tell when egg is set, insert a tooth pick into the middle of the strata. If the toothpick comes out clean, it’s set. (If you prefer a browned top, as I pictured here, bake without the foil.)
5. Serve hot.