Farmhouse Apple, Bacon and Egg Casserole

This #FoodieFriday, we're sharing a recipe from the Academy of Nutrition and Dietetics

Servings: 12

Ingredients

• Vegetable Oil Cooking Spray
• 2 Cups Liquid Egg Substitute
• 2 Cups Nonfat Milk
• 2 Teaspoons Dried Sage
• 1 Teaspoon Black Pepper
• 1/2 Teaspoon Slt
• 8 Slices Whole-Grain Bread, Cubed
• 1/2 Pound Appl-Cured Bacon, Chopped
• 3 Small Tart Apples like Granny Smith
• 3 Small Red Apples like McIntosh

Directions

1. Preheat oven to 350ºF (176ºC). Spray a 13-x-9-inch pan with the cooking spray. Arrange the bread in a pan.
2. Whisk the egg substitute, milk, sage, pepper and salt in a bowl; pour over the bread. Mix and push the mixture down with a rubber spatula. Set aside.
3. Cook the bacon thoroughly, but do not crisp. Drain on paper towels; set aside.
4. Wash, core and chop (but do not peel) the apples. Add the apples to the bread mixture; stir well and push down with a rubber spatula. Sprinkle evenly with the bacon
5. Bake for 50 to 60 minutes.

Variation: Sprinkle 2 cups of shredded sharp Cheddar evenly over the top of the casserole after it has baked 30 minutes. Continue cooking until the cheese bubbles, about 20 to 30 minutes.

Nutrition Facts per Serving

• 200 Calories
• 7g Fat (2.5g Saturatted Fat)
• 15mg Cholesterol
• 750mg Sodium
• 22g Carbohydrate
• 4g Dietary Fiber
• 13g Protein