Categories: Asparagus, Breakfast, Casserole, Main Dish

Ingredients

• nonstick cooking spray
• 8 slices bacon, crisp-cooked, drained, and chopped
• 1 (9 ounce) package frozen cut asparagus, thawed and well-drained
• 3/4 cup bottled roasted sweet red pepper, drained and chopped
• 12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
• 3 cups shredded swiss cheese (12 oz)
• 8 eggs
• 3 cups milk
• 1 1/2 teaspoons dry mustard (or 3 T dijon mustard)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

1. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.

2. In a medium bowl, combine bacon, asparagus, and red peppers.

3. Place half of the bread cubes in the prepared baking dish.

4. Top with half of the bacon mixture and half of the cheese.

5. Repeat layers with remaining bread cubes, bacon mixture, and cheese.

6. In a big bowl, beat eggs with a whisk; beat or whisk in milk, mustard, salt, and cayenne pepper.

7. Carefully pour egg mixture evenly over bread mixture in dish.

8. Using the back of a spoon, gently press down on layers to moisten all of the bread.

9. Cover dish with plastic wrap and chill for 2 to 24 hours.

10. Preheat oven to 325°; bake, uncovered, for 50-60 minutes or until puffed, golden, and set.

11. Let stand for 10 minutes before serving.

Email to a friend | Print this recipe | Back