Bacon & Mushroom French Toast Bake

Prep Time

10min

Cook Time

35min

Total Time

45min

Serves

4 – 5

Ingredients

  • Bacon & Mushroom Filling
  • 2 x 200 g Eskort Diced Bacon
  • 60 ml (¼ C) olive oil
  • 750 ml (3 C) portobello mushrooms, chopped
  • 250 ml (1 C) leeks, chopped
  • 15 ml (1 T) fresh sage, chopped
  • 15 ml (1 T) Dijon mustard
  • 30 ml (2 T) butter
  • 15 ml (1 T) flour
  • 500 ml (2 C) milk
  • salt and pepper to taste
  • French Toast
  • 8 slices bread
  • 4 eggs
  • 125 ml (½ C) milk
  • 250 ml (1 C) mozzarella
  • Assemble
  • Add half the bacon and mushroom filling to an oven dish and cover with a layer of bread.
  • Add the rest of the filling followed by the slices of eggy bread.
  • Top with a final layer of bread and mozzarella.
  • Bake for 20 minutes until the top is golden brown.

Method

  • Bacon & Mushroom Filling
  • Preheat the oven to 180°C.
  • In a large saucepan over high heat, fry bacon in olive oil until crispy.
  • Add mushrooms, leeks, and sage and fry until the mushrooms are golden.
  • Add mustard and butter and allow the butter to melt.
  • Add the flour and stir well.
  • While stirring, slowly pour in the milk and cook until the sauce thickens.
  • Season to taste.
  • French Toast
  • In a bowl, whisk together eggs and milk.
  • Dip the bread into the egg mixture.

Serve

Serve warm, accompanied by scrambled eggs with sour cream.