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Breakfast/brunch

Toad-in-the-Hole Bake

Toad-in-the-Hole Bake recipe
photo by:kraft
The classic English fried egg and bread breakfast is transformed into an easy casserole - without the frying!
time
prep:
10 min
total:
30 min
servings
total:
4 servings, one sandwich each
Magazine Acquisition

what you need

8
slices  bread
1
Tbsp.  margarine, softened
3/4
cup  KRAFT 2% Milk Shredded Cheddar Cheese, divided
4
 eggs
2
slices  OSCAR MAYER Bacon, cooked, crumbled

Make It

PREHEAT oven to 400°F. Cut hole in center of each of 4 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.

SPREAD remaining bread slices with margarine. Place, margarine-sides down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with cut-out bread slices to make four sandwiches. Break 1 egg into each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.

BAKE 15 to 20 min. or until cheese is melted and eggs are set.

Kraft Kitchens Tips

Serving Suggestion
Serve this entree with a fresh fruit salad.
Serving Suggestion
Instead of discarding the cut-out bread circles, serve them with the baked sandwiches.
Substitute
Don't have KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese on hand? You can use any KRAFT Shredded Cheese, such as Shredded Cheddar & Monterey Jack Cheese or Mexican Style Shredded Cheese.
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