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Colorful Bacon & Egg Bake

 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 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

  • 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 same skillet, saute sweet peppers in drippings until
  • tender; transfer to a large bowl. Stir in bacon, bread and cheese.
  • In another large bowl, combine eggs, milk, chilies, chili powder and
  • cumin. Pour over the bread mixture; gently stir to combine. Transfer
  • to a greased 13x9-in. baking dish. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Preheat oven
  • to 350°. Bake, uncovered, 50-55 minutes or until a knife

2 of 2

Colorful Bacon & Egg Bake (continued)

Directions (continued)

  • inserted near the center comes out clean. Let stand 5 minutes before
  • serving. If desired, serve with salsa and sour cream.
  • Yield: 12 servings.
Nutritional 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.