Breakfast Squares

Ingredients

3/4 cup (175 mL) all purpose flour
1/2 cup (125 mL) brown sugar, packed
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) hard margarine (or butter)
3/4 cup (175 mL) quick cooking rolled oats (not instant)
12 bacon slices (maple-smoked is best), diced
8 large eggs
1/3 cup (75 mL) water
1/2 tsp (2 mL) salt
4 oz (113 g) block of cream cheese, softened and cut into small cubes

Directions

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

Add rolled oats. Stir. Press 1/2 of mixture into a 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 375F (190 C) oven for about 30 minutes until top is golden. Cut into 6 pieces.

Makes: 6 pieces

Nutrients per piece:

Calories: 565
Protein: 17 g
Carbohydrate: 42 g
Fat: 36.6 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.