Breakfast Quiche

1 tbs. butter 10 pieces white bread 6 eggs 1/3 cup milk
Norwalk Reflector Staff
Jul 25, 2010

 

1 tbs. butter

10 pieces white bread

6 eggs

1/3 cup milk

1/8 tsp. pepper

1 cherry tomatoes, quartered

1/2 cup green bell pepper

1/4 cup fresh parsley

1/2 lbs. of bacon, crumbled

2 cups mild cheddar cheese

First, butter all sides and bottom of a 13-inch by 9-inch pan. Then remove crust from bread. Line pan with crust-less bread, making sure there are no gaps.

In a medium mixing bowl, combine the eggs and milk. Wisk together. Next, add salt, pepper, tomatoes, green pepper and parsley. Mix all together. Then pour egg mixture over top of the bread, cover all of it. Set aside in refrigerator. This step is important; the bread needs to soak up the egg mixture.

Cook the bacon to a crisp. The crispy bacon makes it easier to crumble. Remove pan from fridge. Take 3/4 of the bacon and distribute over the egg mixture.

Cover with cheese and the rest of the bacon. Add a little bit more parsley on top for a garnish. Bake at 375 degrees for 45 minutes.