1 pound bacon strips
1 medium sweet red pepper, finely chopped
8 green onions, thinly sliced
1/2 cup chopped oil-packed sun-dried tomatoes
8 slices white bread, cubed
2 cups (8 ounces) shredded cheddar cheese
6 eggs, lightly beaten
1-1/2 cups 2% milk
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
- In a large skillet, cook bacon in batches until crisp; drain on paper towels. Crumble into a large bowl. Add the red pepper, onions and tomatoes. In a greased 13-in. x 9-in. baking dish, layer half of the bread, bacon mixture and cheese. Top with remaining bread and bacon mixture.
- In a small bowl, combine the eggs, milk, mayonnaise and seasonings. Pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 10 servings.
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This looks really good! Perfect comfort food for this time of year.
ReplyDeleteThis sounds like a great recipe for breakfast thanks for sharing!
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