Ingredients
Protein
8 slices of bacon: Thick-cut preferred for a meatier texture and more flavor. Bacon adds smokiness and saltiness.
1 pound (450g) breakfast sausage: Choose your favorite type—mild, spicy, or Italian sausage all work well.
Base
6 cups day-old bread, cubed: Use a sturdy bread like sourdough, French bread, or a rustic white loaf. Day-old bread absorbs the custard well without turning mushy.
Cheese
2 cups shredded sharp cheddar cheese: Sharp cheddar melts beautifully and adds a nice tang.
1 cup shredded mozzarella cheese: Mozzarella adds gooeyness and stretchiness.
Eggs and Dairy
10 large eggs: Provides the custard base binding everything together.
2 cups whole milk: Milk makes the custard creamy and tender. You can substitute half-and-half for a richer bake.
1/2 cup heavy cream (optional): For extra richness and a custard that’s extra luscious.
Salt and pepper: To taste.
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (optional, for depth and a subtle smoky heat)
Vegetables (Optional but Recommended)
1 medium onion, diced
1 green bell pepper, diced
1 cup fresh spinach, roughly chopped
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Lekki i puszysty jogurtowy tort chmurkowy
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„Pieczone Gruszki Z Gorgonzolą, Miodem i Tymiankiem – Połączenie Słodko-Słonego Smaku”
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