Sonoran Sunrise Bake

Sonoran Sunrise Bake

Ingredients

• 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 Pepper Jack
• 8 eggs
• 2 cups milk
• 1⁄2 teaspoon chili powder

Cooking Directions: 

1. Heat a large skillet over medium- high heat. Add half of the bacon and cook until crisp, stirring frequently. 
2. Drain on paper towels and discard the drippings. Cook the remaining bacon, drain, and crumble.
3. 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.
4. 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.
5. 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. 
6. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
7. Remove the casserole from the refrigerator and let stand for 30 minutes.
8. 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.