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Cheesy Bacon & Red Pepper Egg Bake

photo by:kraft
Here's a cheesy egg bake studded with bacon and diced red bell peppers. It's a crowd-pleaser and—better still—it only takes 15 minutes to put together.
15 min
55 min
8 servings

What You Need

loaf  (16 oz.) sourdough bread, cut into 1/2-inch cubes
slices  OSCAR MAYER Bacon, chopped
small  onion, chopped
 red peppers, chopped
 KRAFT DELI DELUXE Process American Cheese Slices, halved diagonally
cup  milk

Make It

HEAT oven to 350ºF.

TOAST bread cubes in oven 10 min. or until lightly toasted. Meanwhile, cook bacon and onions in medium skillet until bacon is browned and onions are tender, stirring occasionally.

COMBINE bread cubes, onion mixture and peppers. Spoon half the bread mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers.

WHISK eggs and milk in medium bowl until blended; pour over the bread mixture. (Bread cubes should be evenly moistened.)

BAKE 35 min. or until or until knife inserted in center comes out clean. Let stand 5 min. before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve this casserole with fresh fruit salad.
Prepare using whole wheat bread cubes.
Purchasing and Storing Eggs
Buy only refrigerated eggs with clean unbroken shells. Open carton and gently move each egg to make sure it is not stuck to the carton because of an unseen crack. Check the Sell-By Date on the carton. Store eggs in their original carton on an inside shelf of the refrigerator as soon as possible after purchasing. Avoid placing near foods with strong odors that can easily be absorbed. For best quality, use within 4 weeks.
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