This eggy breakfast casserole is studded with bacon, diced bell pepper, southwestern spices and Monterey Jack cheese. Prepare it before going to bed so the eggs can soak into the bread overnight, then pop it in the oven when you get up in the morning.

Yield: Serves 8.



  • 6 slices bacon, chopped
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 8 large eggs
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 2 cups milk (2%)
  • 6 cups day-old white bread cubes
  • 2 cups shredded Monterey Jack cheese with jalapeno, divided
  • 1 can (114 mL) diced green chilies, drained
  • 1/4 cup thinly sliced green onion


  1. Cook bacon in a large frypan over medium heat until browned and crisp. Remove bacon with a slotted spoon; drain bacon on paper towels. Drain off all but 1 tbsp fat from frypan. Add bell peppers and sauté for 2 minutes. Cool completely.
  2. Whisk together eggs, chili powder, cumin and salt in a large bowl. 3. Whisk in milk until blended. Stir in bacon, bell peppers, bread cubes, 1 1/2 cups cheese, green chilies and green onion. Do not overmix.
  3. Spoon mixture into a greased shallow 3 quart baking dish. Sprinkle with remaining 1/2 cup cheese. Cover and refrigerate overnight.
  4. Remove from refrigerator and let stand for 20 - 30 minutes. Meanwhile, preheat oven to 350°F.
  5. Bake, uncovered, until a knife inserted in centre comes out clean, about 50 - 55 minutes. Let stand for 5 minutes before serving.
Nutritional analysis per serving:

314 calories, 18.2 g fat, 18.7 g protein, 18.5 g carbohydrate, 1.5 g fibre, 551 mg sodium