COLORFUL BACON & EGG BAKE

Colorful Bacon & Egg Bake image

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.

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

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

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 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 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 : Calories 267 calories, Fat 17g fat (8g saturated fat), Cholesterol 187mg cholesterol, Sodium 530mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.