COLORFUL BACON & EGG BAKE RECIPE

Colorful Bacon & Egg Bake Recipe image

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

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 near the center comes out clean. Let stand for 5 minutes before serving. Serve with salsa and sour cream if desired.
Serve immediately or before refrigerating and baking, cover and freeze casserole for up to 3 months.
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.
Originally published as Colorful Bacon & Egg Bake in Simple & Delicious
July/August 2008, p15
Nutritional Facts
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.
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