This baked egg casserole, sprinkled with tasty lean bacon, retains its flavour even after freezing, which makes this a great plan and freeze ahead breakfast.

Although its great for breakfast its an easy meal for lunch or dinner with salad and new potatoes .

After a bit of chopping and preparation of all the ingredients this recipe is easy to make and tasted delicious.

Low – fat cooking spray

4 slices of white bread, cubed.

100g low-fat mature cheddar cheese, grated

1 large red onion, chopped

1 red pepper, de-seeded and chopped

1 green pepper, de-seeded and chopped

150g mushrooms, chopped

6 slices of un-smoked bacon, chopped

300ml semi-skimmed milk

6 large eggs, beaten

Salt and freshly ground black pepper

1tsp Dijon mustard

1tsp wholegrain mustard

Method

Preheat the oven to 180c, Gas 4, 350f

Spray an oven proof baking tin with low-fat cooking spray, put in the bread cubes and bake for 15 minutes until brown and crispy.

In a non-stick frying pan, fry the bacon, onion, peppers and mushrooms for 5 minutes until tender.

When then are cooked place them in the base of a 24cms x 24cms oven proof dish sprayed with low- fat cooking spray.

Sprinkle oven the cooked bacon and crispy bread cubes.

Beat together the eggs, milk, mustards and salt and freshly ground pepper and pour over the bread, bacon and vegetables.

Sprinkle over the grated cheese and place in the pre-heated oven for 50 minutes until golden brown and puffed up.

We enjoyed ours with fresh grilled tomatoes and baked beans for breakfast but it would also make a great lunch with salad and new potoates.