Colorful Bacon & Egg Bake
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.
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
Reviews
Very good! I chopped the peppers instead of julienned and next time will add a little salt & pepper, otherwise though, we all loved (toddler included!)
A recipe that I made last Christmas was real similar to this using sausage. There were 4 adults, one 5 yr. old, 1 girl teenager and 1 boy teenager. The boy and father ate 2 helpings. It left enough left over for my hubby and I to have it for breakfast one more day. So I would say the amount is just right. You could probably cut it in half and make it in a smaller pan if you don't want it as so large.
Teenaged Boys count double, LOL. I do wish I had this recipe when my kids were growing up! There were 5 kids and 2 parents and usually a few kids who drifted in for breakfast when they met up with our kids. 12 servings sounds like "Just Right!" to me. Mary D.
12 servings? How many kids are in a family?
This was very good!!!
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