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Colorful Bacon & Egg Bake

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.

12 ServingsPrep: 20 min. + chilling Bake: 50 min.

Ingredients

1 pound sliced bacon, 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

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.
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.
Remove from the refrigerator 30 minutes before baking. Bake,
uncovered, at 350° for 50-55 minutes or until a knife inserted

2 of 2

Colorful Bacon & Egg Bake (continued)

Directions (continued)

near the center comes out clean. Let stand for 5 minutes before
serving. Serve with salsa and sour cream if desired. Yield: 12
servings.

Nutrition Facts: 1 piece (calculated without optional ingredients) equals 267 calories, 17 g fat (8 g saturated fat), 187 mg cholesterol, 530 mg sodium, 13 g carbohydrate, 1 g fiber, 14 g protein.