Breakfast can get boring when bread and egg are the only options available. Understandably, it can get too hectic for mum to make you something special each day as there are the other two meals of the day to take care of too. But don’t worry, on the days you don’t have school, you can try this bread and egg casserole recipe we are sharing today and even surprise your family by making this for them on the weekend!

It is very simple and I have made it in a microwave oven as it is safer and quicker, but you can make it in the regular oven if you have an adult to help you handle the hot oven.

Ingredients

• 3 eggs

• 4 slices of bread

• 3/4 cups milk

• 1/2 cup cheddar cheese, shredded

• 1/2 cup chicken tikka chunks

• 2 tablespoons spring onions, chopped

• 1/2 teaspoon salt, or to taste

• 1/2 teaspoon black pepper

• Pinch of oregano

• 2 tablespoon tomato ketchup

Method:

Slice bread into four pieces, line the base of a glass casserole dish with the pieces. Set aside.

Beat the eggs in a bowl then add milk, salt, black pepper and oregano. Beat to mix well. Now pour the egg mixture evenly over the slices in the dish. Take a spoon or fork, and press the bread slices lightly so that the top portion of the bread gets soaked well in the egg.

Top with cooked chicken tikka chunks, spring onions and cheese. Cook in a microwave oven for two minutes and 30 seconds. Take it out and gently lift from the side to see if the bottom is done or not. When cooked in the microwave, this will be a bit wet, both from the top and inside, which is fine if you like eggs soft, but you can also bake it in the oven. Then the dish will be drier and more crumbly. It can be baked for 12-15 minutes in the oven on 200 degrees centigrade.

Published in Dawn, Young World, January 5th, 2019