Sonoran Sunrise Bake Recipe

1 pound bacon
2 tablespoons butter
½ cup chopped onions
3 tablespoons chopped roasted red peppers
1 (4-ounce) can chopped green chilies, drained
7 thick bread slices, cut into 1-inch pieces
1½ cups shredded Cheddar cheese
1½ cups shredded Monterey Jack or Pepper Jack cheese
8 eggs
2 cups 2% reduced-fat milk
½ teaspoon chili powder

1. Heat a large skillet over medium-high heat. Add half the bacon and cook until crisp, turning frequently. Drain on paper towels and discard drippings. Repeat with remaining bacon. Crumble.
2. Heat butter over medium heat until melted. Add onions and cook until translucent, about 4 minutes, stirring frequently. Stir in roasted peppers and chilies. Remove from heat and set aside.
3. Grease a 13 x 9-inch glass baking pan. Arrange bread cubes in the bottom of pan. Sprinkle bacon and cheeses over bread cubes.
4. Whisk eggs in a large bowl until well beaten. Add milk and chili powder; mix well. Stir in onion mixture. Pour evenly over top of casserole. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
5. Remove casserole from the refrigerator and let stand for 30 minutes.
6. Preheat oven to 300F. Remove plastic wrap and bake 60 to 70 minutes, until center is set. Let stand 10 minutes before serving. Serves 14.

Tips From Our Test Kitchen: This is ideal when serving buffet style. It holds its heat and flavor for a long time.

Nutritional facts per serving: 330 calories, 23g fat, 21g protein, 9g carbohydrates, 1g fiber, 910mg sodium.