Colorful Bacon & Egg Bake |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
Whip this tasty breakfast casserole up the night before to make the morning meal a snap. Our Test Kitchen uses peppers, bacon and cheese to lend home-style appeal. Ingredients:
1 pound bacon strips, diced |
1/2 cup julienned sweet orange pepper |
1/2 cup julienned sweet red pepper |
6 cups cubed day-old bread |
1-1/2 cups shredded mexican cheese blend |
9 eggs, lightly beaten |
2 cups milk |
1 can (4 ounces) chopped green chilies |
1-1/2 teaspoons chili powder |
1 teaspoon ground cumin |
salsa and sour cream, optional |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the same skillet, saute sweet peppers in drippings until tender; transfer to a large bowl. Stir in the bacon, bread and cheese.
2. In another large bowl, combine the eggs, milk, chilies, chili powder and cumin. Pour over the bread mixture; gently stir to combine. Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Serve with salsa and sour cream if desired.
4. Serve immediately or before refrigerating and baking, cover and freeze casserole for up to 3 months.
5. To use frozen egg bake: Completely thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Serve with salsa and sour cream if desired. Yield: 12 servings.
|
|