Breakfast casseroles are usually easy and fast to
make with the added benefit of being able to make them ahead of time.
2/3 c Stone-ground wheat cracker crumbs
1/3 c Walnuts, finely chopped
2 tb Butter, softened
8 sl Bacon
1/2 c Onion, chopped
1 tb Bacon drippings
24 oz Cream cheese, softened
3 Eggs, beaten
1/2 ts Cayenne Pepper
1/4 ts Garlic powder
Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly
on bottom of springform pan. Bake in pre-heated 350øF oven 10 minutes. Cool on
Fry bacon until crisp, then crumble. Saute onion in drippings until tender and
set aside. Beat cream cheese. Gradually add eggs, garlic powder & cayenne. Beat
until smooth. Stir in bacon and onions.
Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake
is almost set and cracks on top. Cool completely. Store in refrigerator covered
with plastic wrap.
Just before serving at room temp., remove sides of pan. Garnish with circle of
shredded carrot to edge.
Place carrot curl in center with sprig of parsley. Serve with crackers or carrot