3 pieces five cheese garlic french bread, thawed, diced into 1 inch cubes
5 large eggs
1-1/2 cups half and half
1 tsp dried basil
1 tsp dijon mustard
1/2 tsp salt
1 tbsp olive oil
1/2 cup diced yellow onion
1/2 cup thinly diced red pepper
6 strips back, cooked and crumbled
1/2 cup shredded Cheddar cheese
Instructions
Arrange bread in greased 13x9-inch glass baking dish. In bowl, whisk together eggs, half and half, basil, mustard and salt; pour over bread.
Heat oil in saute pan; add onions and peppers. Saute over medium heat 3-4 minutes. Distribute onions and peppers over egg dish; top with crumbled bacon. Cover egg dish with plastic wrap; refrigerate overnight.
Preheat oven to 350 degrees. Remove egg dish from refrigerator; set aside for 15 minutes.
Remove plastic wrap and cover egg dish with aluminum foil. Bake 30 minutes.
Uncover and sprinkle with Cheddar cheese. Continue baking, uncovered, 10-15 minutes or until center is firm. Let cool 5 minutes before serving.
Originally Submitted
1/30/2011
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