This is a good protein-intensive breakfast for a large family or overnight guests, especially those who enjoy a taste of the Southwest. It is also a good carry along for breakfast or brunch potlucks. Start the night before, and then plan to serve breakfast about 90 minutes after removing from the refrigerator in the morning.
- 1 pound bacon
- 2 Tbsp butter
- ½ onion, chopped
- 3 tbsp roasted red peppers, chopped
- 1 (4 oz) can chopped green chilies, drained
- 7 thick bread slices, cut into 1†pieces
- 1 ½ cups shredded Cheddar cheese
- 1 ½ cups shredded Monterey Jack or pepper jack cheese
- 8 eggs
- 2 cups milk
- ½ tsp chili powder
Cook bacon in skillet over medium high heat, turning occasionally. Drain on paper towels. Crumble.
Melt butter in skillet. Add onions and cook and stir until translucent, about 4 minutes. Stir in peppers and chilies. Remove from heat and set aside.
Whisk eggs in a large bowl until well beaten. Add milk and chili powder; mix well. Stir in onion mixture.
Grease a 13 x 9 glass dish. Arrange bread cubes in bottom of pan. Sprinkle crumbled bacon and cheeses over bread. Pour egg mixture evenly over all. Cover and refrigerate at least 3 hours or overnight.
Remove from refrigerator and let stand for 30 minutes.
Preheat oven to 300. Remove cover and bake 60 to 70 minutes, until center is set. Let stand 10 minutes before serving.
Serves 14.