Bacon and Cheddar

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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