busyworkingmom

Breakfast Squares

Crunchy oatmeal base topped with egg and bacon filling. A hint of sweet maple flavour, too.

All-purpose flour    3/4 cup    175 mL
Brown sugar, packed    1/2 cup    125 mL
Baking soda    1/2 tsp.    2 mL
Hard margarine (or butter)    1/2 cup    125 mL

Quick-cooking rolled oats (not instant)    3/4 cup    175 mL

Bacon slices (maple-smoked is best), diced    12    12

Large eggs    8    8
Water    1/3 cup    75 mL
Salt    1/2 tsp.    2 mL

Block of cream cheese, softened and cut into    4 oz.    125 g
small cubes

Combine first 3 ingredients in medium bowl. Cut in margarine until mixture resembles coarse crumbs.

Add rolled oats. Stir. Press 1/2 of mixture into greased 9 x 9 inch (22 x 22 cm) pan. Set aside.

Cook bacon in large frying pan on medium until crisp. Remove to paper towels to drain. Remove drippings, reserving 1 tbsp. (15 mL) in pan. Heat reserved bacon drippings on medium-low.

Beat eggs, water and salt in medium bowl until smooth. Pour egg mixture into pan. Cook for about 3 minutes, stirring slowly, until almost set. Remove from heat.

Add cream cheese and bacon to egg mixture. Stir until cream cheese is smooth. Spoon mixture over oat mixture. Spread evenly. Sprinkle with remaining 1/2 of oat mixture. Press lightly. Bake in 375°F (190°C) oven for about 30 minutes until top is golden. Cuts into 6 pieces.

1 piece: 565 Calories; 36.6 g Total Fat (18.2 g Mono, 3.9 g Poly, 11.9 g Sat); 319 mg Cholesterol; 42 g Carbohydrate; 2 g Fibre; 17 g Protein; 843 mg Sodium

Trackback URI | Comments RSS