Because it’s assembled the night before, this no-fuss breakfast casserole is ready to pop into the oven when you wake up. We enjoy it for special brunches and breakfasts.
—DEB HEALEY COLD LAKE, AB
PREP: 20 MIN. + CHILLING • BAKE: 45 MIN. • MAKES: 10 SERVINGS
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
1. In a large skillet, cook bacon in batches until crisp; drain on paper towels. Crumble into a small bowl. Add red pepper, onions and tomatoes. In a greased 13x9-in. baking dish, layer half of the bread, bacon mixture and cheese. Top with remaining bread and bacon mixture.
2. In another bowl, combine eggs, milk, mayonnaise and seasonings. Pour over top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 40 minutes. Uncover and bake 5-10 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before cutting.