Sonoran Sunrise Bake
1 pound bacon
2 tablespoons butter
1/2 cup chopped onions
3 tablespoons chopped roasted red peppers
1 (4-ounce) can chopped green chilies, drained
7 thick bread slices, cut into 1-inch pieces
1-1/2 cups shredded Cheddar cheese
1-1/2 cups shredded Monterey Jack or Pepper Jack cheese
8 eggs
2 cups 2% reduced-fat milk
1/2 teaspoon chili powder
-
Heat a large skillet over medium-high heat. Add half the bacon and cook
until crisp, turning frequently. Drain on paper towels and discard
drippings. Repeat with remaining bacon. Crumble. -
Heat butter over medium heat until melted. Add onions and cook until
translucent, about 4 minutes, stirring frequently. Stir in roasted peppers
and chilies. Remove from heat and set aside. -
Grease a 13 x 9-inch glass baking pan. Arrange bread cubes in the bottom
of pan. Sprinkle bacon and cheeses over bread cubes. -
Whisk eggs in a large bowl until well beaten. Add milk and chili powder;
mix well. Stir in onion mixture. Pour evenly over top of casserole. Cover
with plastic wrap and refrigerate at least 3 hours or overnight. -
Remove casserole from the refrigerator and let stand for 30 minutes.
-
Preheat oven to 300F. Remove plastic wrap and bake 60 to 70 minutes,
until center is set
Serves 14