Sunday, February 10, 2013

Savory Bacon & Cheese Breakfast Bread

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Patisseries in France have been making savory egg breads for ages, offering them up to eager patrons to take with them on weekend picnics on the countryside.

I don't know about you -- and maybe it's my winter doldrums talking -- but I love the idea of packing up a chunk of savory quick bread, some fruit, a book, and a bottle of wine and heading off to the park for an afternoon of lazing about.

But, since a field trip to the park isn't exactly practical for Wisconsin in February, the next best thing is to make this bread and serve it up as a no-fuss breakfast.

You might have to give up the green grass and the warm sun for a cup of hot coffee and a seat on the couch, but you'll enjoy the flavors in this bread just as much.

Eggs give this bread a rich yellow color, while sweet red peppers , smoky bacon, and Cheddar cheese give it all the flavors of a delicious breakfast omelet.

It’s perfect for breakfast, brunch, or as a hearty afternoon snack. Bake it up in muffin tins for individual breads that make the perfect take-along breakfast for busy mornings.

Savory Bacon & Cheese Breakfast Bread
Note: This recipe can be easily doubled.


1 comment:

  1. Lori, just letting you know that your link to Food on Friday: Marinades & Rubs was featured in my Need Some Inspiration? Series today. Have a nice week.


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