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Colorful Bacon & Egg Bake Recipe

Colorful Bacon & Egg Bake Recipe

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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min. YIELD:12 servings

Ingredients

  • 1 pound Jones Dairy Farm Dry-Aged 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 same skillet, saute sweet peppers in drippings until tender; transfer to a large bowl. Stir in bacon, bread and cheese.
  • 2. 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.
  • 3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. If desired, serve with salsa and sour cream.
    Freeze option: After assembling the unbaked casserole, cover and freeze up to 3 months. To use, completely thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Serve as directed. Yield: 12 servings.

Nutritional Facts

1 each: 267 calories, 17g fat (8g saturated fat), 187mg cholesterol, 530mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 14g protein.

Reviews for Colorful Bacon & Egg Bake

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MY REVIEW
scrapo User ID: 2908723 97271
Reviewed Aug. 23, 2012

"Very good! I chopped the peppers instead of julienned and next time will add a little salt & pepper, otherwise though, we all loved (toddler included!)"

MY REVIEW
SparqueeKatieQ User ID: 4229349 160334
Reviewed Sep. 21, 2009

"A recipe that I made last Christmas was real similar to this using sausage. There were 4 adults, one 5 yr. old, 1 girl teenager and 1 boy teenager. The boy and father ate 2 helpings. It left enough left over for my hubby and I to have it for breakfast one more day. So I would say the amount is just right. You could probably cut it in half and make it in a smaller pan if you don't want it as so large."

MY REVIEW
melkdav User ID: 4007369 112427
Reviewed Sep. 21, 2009

"Teenaged Boys count double, LOL. I do wish I had this recipe when my kids were growing up! There were 5 kids and 2 parents and usually a few kids who drifted in for breakfast when they met up with our kids. 12 servings sounds like "Just Right!" to me. Mary D."

MY REVIEW
poconob User ID: 2759779 112426
Reviewed Sep. 21, 2009

"12 servings? How many kids are in a family?"

MY REVIEW
becky7780 User ID: 3909825 208159
Reviewed Mar. 11, 2009

"This was very good!!!"

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