Breakfast Casserole for Two

Drizzly, grey April weekend.  Mom napping. Tim making breakfast. Yum!

Breakfast Casserole for Two

3 slices bacon, chopped ( we substituted ham)
2 slices hearty white sandwich bread, cut into 1/2" pieces
4 tablespoons heavy cream
4 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
2 scallions, sliced thin
1/2 cup shredded sharp cheddar cheese

1. Adjust oven rack to upper middle position and heat oven to 475 degrees. Cook bacon in 8 inch nonstick, oven safe skillet over medium heat until crisp about 8 minutes.  Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pan.
2. Add half of bread to skillet and cook over medium heat, stirring frequently, until golden brown.  3 to 5 minutes.  Transfer to medium bowl and toss with untoasted bread.
3. Whisk cream, eggs, salt, and pepper in another medium bowl until smooth.  Stir in bacon, scallions, and cheddar. Add egg mixture to now-empty skillet and cook over medium heat, using spatula to scrape bottom of pan, until eggs are just beginning to set, about 1 minute. Fold in bread and lightly pat mixture into even thickness. Bake until puffed and golden brown, 7 to 9 minutes. Serve.