Sonoran Sunrise Bake

  • Yield 14 servings

"Our sons have requested this dish for breakfast or brunch for more than 20 years, especially during the holidays. I like it because I can prepare it at night and bake it early in the morning."


1 pound bacon
2 tablespoons butter
1/2 cup chopped onions
3 tablespoons chopped roasted red peppers
1 (4-ounce) can chopped green chilies, drained
7 thick bread slices, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack or Pepper Jack cheese
8 eggs
2 cups 2% reduced-fat milk
1/2 teaspoon chili powder


  1. Heat a large skillet over medium-high heat. Add half the bacon and cook until crisp, turning frequently. Drain on paper towels and discard drippings. Repeat with remaining bacon. Crumble.
  2. Heat butter over medium heat until melted. Add onions and cook until translucent, about 4 minutes, stirring frequently. Stir in roasted peppers and chilies. Remove from heat and set aside.
  3. Grease a 13 x 9-inch glass baking pan. Arrange bread cubes in the bottom of pan. Sprinkle bacon and cheeses over bread cubes.
  4. Whisk eggs in a large bowl until well beaten. Add milk and chili powder; mix well. Stir in onion mixture. Pour evenly over top of casserole. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
  5. Remove casserole from the refrigerator and let stand for 30 minutes.
  6. Preheat oven to 300F. Remove plastic wrap and bake 60 to 70 minutes, until center is set. Let stand 10 minutes before serving.

Recipe by Mary Shivers, Ada, Okla.



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