Pantry breakfast bake

Obviously the intended goal of this dish is probably meant to have more curated ingredients, but in reality, like most things, it’s flexible. I came across this because I wanted to make breakfast for my family, but didn’t want the pressure of live or short-order cooking.

This is something you can assemble and bake, then hang out while it cooks and cools. I’m very happy with how it turned out and definitely itching to try it with bacon!

Alison Roman’s Bacon, Egg & Cheese Breakfast Casserole via NYT Cooking

Served with the best, easiest biscuits of all time. Toast works great, too.

Bentley’s Way

• I used chopped up ham instead of bacon. Not because I don’t love bacon (you know I do!), but because my Dad requested this instead. I used the same amount and prepared the same way, though ham doesn’t “get crispy” identically so cook until it’s browned.

• I used frozen breakfast potatoes too, again, the same amount the recipe called for. My Mom had these on-hand instead and it worked out well, but I can only imagine how this tastes with fresh.

• I’d shred your own cheese. I always thinks this tastes better and has a softer texture, but I did use pre-shredded here because my Mom already had it.

• The recipe has you cook everything in a separate pan than what you bake it in. I felt like it was a miss to not prepare everything in a cast iron skillet, then build and bake in that same vessel after. I can now say I was right. Do this instead if you have an oven-safe skillet!