Categories: Breakfast, Casserole, Pork

Ingredients

• 1 teaspoon butter
• 1 1/2 cups vertically sliced onions
• 1 1/3 cups finely chopped red bell peppers
• 3/4 cup chopped Canadian bacon
• 6 cups sourdough bread, cut into 1 inch cubes (about 12 ounces)
• cooking spray
• 2 cups 1% low-fat milk
• 1 1/2 tablespoons spicy brown mustard
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 large eggs
• 1 cup shredded swiss cheese (4 ounces)

Directions

1. Melt butter in a large nonstick skillet over medium-high heat.

2. Add onion, and sauté 4 minutes.

3. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally.

4. Add bell pepper; cook for 1 minute.

5. Remove from heat; stir in bacon.

6. Arrange 3 cups bread in an 11×7-inch baking dish coated with cooking spray; top with half of onion mixture.

7. Repeat layer with remaining bread and onion mixture.

8. Combine milk and next 5 ingredients (milk through eggs) in a medium bowl; stir well with a whisk.

9. Pour egg mixture over bread mixture, and top with the cheese.

10. Cover and refrigerate at least 8 hours or overnight.

11. Preheat oven to 375°F­.

12. Let the casserole stand 30 minutes at room temperature.

13. Uncover and bake at 375°F­ for 40 minutes or until golden brown.

14. Let stand 5 minutes before serving.

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