Ingredients
1 pound bacon strips1 medium sweet red pepper, finely chopped8 green onions, thinly sliced1/2 cup chopped oil-packed sun-dried tomatoes8 slices white bread, cubed2 cups shredded cheddar cheese6 large eggs, lightly beaten1-1/2 cups 2% milk1/4 cup mayonnaise1/2 teaspoon salt1/4 teaspoon ground mustard1/8 teaspoon pepper
Preparation
In a large skillet, cook bacon in batches until crisp; drain on paper towels. Crumble into a small bowl. Add red pepper, onions and tomatoes. In a greased 13x9-in. baking dish, layer half each of the bread, bacon mixture and cheese. Top with remaining bread and bacon mixture.
In another bowl, combine eggs, milk, mayonnaise and seasonings. Pour over top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 40 minutes. Uncover and bake 5-10 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
