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

  1. 1
    In a greased 8-in. square baking dish, layer half of each of the following: bread, basil, tomatoes, bacon and cheese. Repeat layers.
  2. 2
    In a small bowl, whisk eggs, milk, garlic, salt and pepper. Pour over layers. Refrigerate, covered, several hours or overnight.
  3. 3
    Preheat 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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