A fun breakfast casserole with a Mexican flair — includes fresh cilantro, eggs, cheese, and veggies. Garnish with avocado slices and sour cream.

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Recipe Summary

cook:
40 mins
additional:
20 mins
total:
1 hr 20 mins
prep:
20 mins
Servings:
8
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a square baking pan with cooking spray.

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  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.

  • Whisk eggs and milk together in a bowl. Mix in bell peppers, onion, cilantro, salt, and pepper.

  • Arrange croutons in the bottom of the prepared pan. Layer with chopped bacon, then pepper Jack, Cheddar, and Swiss cheeses. Pour the egg mixture over the top.

  • Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let sit for 20 minutes before serving.

Cook's Notes:

Sausage or Canadian bacon can be used in place of bacon.

1 pint half-and-half can be used instead of milk.

Nutrition Facts

307 calories; protein 21.6g; carbohydrates 5.9g; fat 21.6g; cholesterol 277.9mg; sodium 651.6mg. Full Nutrition
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