MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Squash, Bacon & Feta Breakfast Bake
Categories: Squash, Pork, Cheese, Herbs
Yield: 6 Servings

3 lb Spaghetti squash
2 lg Eggs; lightly beaten
1/3 c Fine shredded Parmesan
- cheese
3 tb All-purpose flour
2 tb Snipped fresh sage
6 sl Bacon; coarse chopped
3 c Coarse chopped, trimmed
- Swiss chard
2 oz Feta cheese; crumbled
6 lg Eggs
1/4 ts Salt
1/4 ts Ground black pepper

Set oven to 375ºF/190ºC.

Line a small baking pan with parchment paper. Cut
spaghetti squash in half crosswise. Use a spoon to scoop
out and discard seeds and strings. Place squash halves,
cut sides down, on prepared baking pan. Bake about 1 hour
or until squash is tender when pierced with a sharp
knife. Cool completely on a wire rack. Reduce oven
temperature to 350ºF/175ºC.

For crust, in a large bowl combine lightly beaten eggs,
Parmesan cheese, flour, and sage. Using a fork, scrape
squash pulp into the bowl with the egg mixture. Gently
stir until well combined. Spread mixture evenly in a
greased 2 quart rectangular baking dish. Bake, uncovered,
about 20 minutes or until crust is set and edges start to
brown.

Meanwhile, in a large nonstick skillet cook bacon over
medium heat until just browned but not crisp. Using a
slotted spoon, transfer bacon to a small bowl. Discard
bacon drippings. Spray skillet with cooking spray. Add
chard to skillet; cook and stir for 1 minute.

Top squash crust with chard, feta cheese, and bacon.
Bake, uncovered, about 5 minutes more or until heated
through.

Coat the same skillet with nonstick cooking spray. Heat
skillet over medium heat. Break three eggs into skillet,
keeping eggs separate. Sprinkle with half of the salt and
half of the pepper. Reduce heat to low; cook eggs for 3
to 4 minutes or until whites are completely set and yolks
start to thicken. Remove from heat for sunny-side-up
eggs. For fried eggs over easy or over hard, when the
whites are completely set and yolks start to thicken,
turn the eggs and cook for 30 seconds more (for over
easy) or 1 minute more (for over hard). Remove eggs from
the skillet; keep warm. Repeat with remaining three eggs
and remaining salt and pepper.

To serve, cut baked casserole into six equal portions and
place on six serving plates. Top each portion with an
egg.

Makes: 6 servings

Better Homes & Gardens | May 2017

MM Format by Dave Drum - 05 May 2017

Uncle Dirty Dave's Archives

MMMMM

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