ITALIAN EGG BAKE

Italian Egg Bake image

We used to raise our own chickens, so I always had plenty of eggs on hand for weekly brunch or supper dishes. This recipe is a combination of some of my favorite flavors and one my husband really enjoys. I freeze a pint jar or two of sliced chives from my garden during the summer months so we can enjoy them in recipes like this all year long. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

4 slices sandwich bread, cubed
1/4 cup coarsely chopped fresh basil
1/4 cup soft sun-dried tomato halves (not packed in oil), finely chopped
6 bacon strips, cooked and crumbled
1 cup shredded part-skim mozzarella cheese
6 large eggs
2/3 cup 2% milk
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced chives

Steps:

In a greased 8-in. square baking dish, layer half of each of the following: bread, basil, tomatoes, bacon and cheese. Repeat layers., In a small bowl, whisk eggs, milk, garlic, salt and pepper. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Sprinkle with chives. Let stand 5-10 minutes before cutting.

Nutrition Facts : Calories 236 calories, Fat 13g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 645mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.