Midwest Dairy Association

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Pepper & Egg Brunch Bake


Your new holiday favorite because it can be made ahead, pulled from the fridge, poured into a baking pan and popped right into the oven. Plus, it smells heavenly when baking and it feeds an army of people, making it the perfect dish for whenever guests visit.
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Servings: 12
Prep Time: 20 minutes
Cook Time: 60 minutes

Ingredients

6 eggs, beaten
3 cups lowfat milk
1 cup shredded Cheddar, Colby or Monterey Jack cheese
1 teaspoon ground mustard
½ teaspoon ground black pepper
¼ teaspoon salt
6 slices whole wheat bread, cubed
12 ounces turkey kielbasa, cut into ½-inch pieces
1 ½ cups chopped onion (about 2 small)
1 cup chopped green pepper (about 1)
1 cup chopped red pepper (about 1)
¼ cup chopped fresh basil


Preparation

In a large bowl, whisk together eggs, milk, cheese, mustard, pepper and salt. Add bread, kielbasa, onions and peppers; stir well until the bread is completely absorbed. Cover bowl and refrigerate at least 12 hours.

Preheat oven to 350 degrees. Stir basil into egg mixture. Pour into a 9x13-inch baking dish and bake for 1 hour or until eggs are set.


Nutritional Facts Per Serving
Calories: 193
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 132mg
Sodium: 442mg
Carbohydrates: 13g
Dietary Fiber: 2g
Protein: 12g
Calcium: 19% Daily Value