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Colorful Bacon & Egg Bake

Total Time

Prep: 20 min. + chilling Bake: 50 min.

Makes

12 servings

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 large 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 in 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 in the center comes out clean. Let stand 5 minutes before serving. Serve as directed.

Nutrition Facts

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

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