Sonoran Sunrise Bake recipe breakfast or brunch for more than twenty years, especially during the Thanksgiving or Christmas holiday. I like it because I can prepare it at night and bake it early in the morning. From Mary Shivers, Ada, Oklahoma
Serves 8 to 12
1 pound bacon
1⁄4 cup (1⁄2 stick) butter
1⁄2 cup chopped onions
3 tablespoons chopped roasted red peppers
One 4-ounce can chopped green chiles
7 thick bread slices, cut into 1-inch pieces
11⁄2 cups shredded Cheddar
11⁄2 cups shredded Monterey Jack or
2 cups milk
1⁄2 teaspoon chili powder
1. Heat a large skillet over medium- high heat. Add half of the bacon and cook until crisp, stirring frequently. Drain on
paper towels and discard the drippings. Cook the remaining bacon, drain, and crumble.
2. Heat the butter in a medium skillet over medium heat until melted. Add the onions and cook, stirring frequently, until
translucent, about 4 minutes. Stir in the roasted peppers and chiles. Remove from the heat and set aside.
3. Grease a 13 × 9- inch glass baking pan. Arrange the bread cubes in the bottom of the pan. Sprinkle the crumbled bacon
and cheeses over the bread cubes.
4. Whisk the eggs in a large bowl until well beaten. Add the milk and chili powder; mix well. Stir in the onion mixture.
Pour evenly over the top of the casserole. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
5. Remove the casserole from the refrigerator and let stand for 30 minutes.
6. Preheat the oven to 300°F. Remove the plastic wrap and bake for 60 to 70 minutes until the center is set. Let stand for
10 minutes before serving.
TIPS FROM OUR TEST KITCHEN
This is ideal when serving buff et style. It holds its heat and fl avor for a long time.
|Sonoran Sunrise Bake|