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
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Melt butter in a large nonstick skillet over medium-high heat.
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Add onion, and sauté 4 minutes.
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Reduce heat; cook 10 minutes or until golden brown, stirring occasionally.
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Add bell pepper; cook for 1 minute.
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Remove from heat; stir in bacon.
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Arrange 3 cups bread in an 11×7-inch baking dish coated with cooking spray; top with half of onion mixture.
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Repeat layer with remaining bread and onion mixture.
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Combine milk and next 5 ingredients (milk through eggs) in a medium bowl; stir well with a whisk.
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Pour egg mixture over bread mixture, and top with the cheese.
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Cover and refrigerate at least 8 hours or overnight.
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Preheat oven to 375°F.
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Let the casserole stand 30 minutes at room temperature.
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Uncover and bake at 375°F for 40 minutes or until golden brown.
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Let stand 5 minutes before serving.