Looking for an easy dish to put on the buffet table or bring to the potluck? Skillet-cooked red and green peppers add color to this cheesy egg bake.
What You Need
Original recipe yields 6 servings
1 Tbsp. butter
1/4 cup each finely chopped green and red pepper s
1 small onion, finely chopped
6 slices firm white bread, cut into 1/2-inch cubes
6 egg s
1/2 cup milk
1/4 tsp. dried thyme leaves
1/8 tsp. ground nutmeg
4 KRAFT 2% Milk Swiss Singles
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Let's Make It
Heat oven to 350ºF.
Melt butter in medium skillet on medium heat. Add peppers and onions; cook and stir 3 to 5 min. or until crisp-tender. Stir in bread. Whisk eggs, milk, thyme and nutmeg in separate bowl until blended.
Spread half the bread mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with layers of 2% Milk Singles and remaining bread mixture. Pour egg mixture over ingredients in dish.
Bake 30 min. or until top is golden brown and knife inserted in center comes out clean.
Serve with a seasonal fresh fruit salad.
Keeping It Safe
Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.
Substitute 1-1/2 cups cholesterol-free egg product for the eggs.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.