Italian Egg Bake
11 ingredients
3 steps
Ingredients
- 4 slices sandwich bread, cubed
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup soft sun-dried tomato halves (not packed in oil), finely chopped
- 6 bacon strips, cooked and crumbled
- 1 cup shredded part-skim mozzarella cheese
- 6 large eggs
- 2/3 cup 2% milk
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon minced chives
Directions
-
1In a greased 8-in. square baking dish, layer half of each of the following: bread, basil, tomatoes, bacon and cheese. Repeat layers.
-
2In a small bowl, whisk eggs, milk, garlic, salt and pepper. Pour over layers. Refrigerate, covered, several hours or overnight.
-
3Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Sprinkle with chives. Let stand 5-10 minutes before cutting.
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