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Pepper and Egg Brunch Bake

Cheese
08/12/2024
Cheese
Total time: 80 min
Prep time: 20 min
Cook time: 60 min
Servings: 8
Pepper and Egg Brunch Bake
Cheese Butter Milk

Here’s a brunch option that’s perfect for a crowd, and if you’re short on time, this Pepper and Egg Brunch Bake can be prepared the night before, then popped into the oven morning of. The result is a warm, filling option that will keep you and your guests going all morning long.

4 people made this

Ingredients:

  • 6 Large Egg , beaten
  • 3 Cups Milk
  • 2 Cups Shredded Cheddar Cheese , Colby, or Monterey Jack cheese (8-ounce package)
  • 1 Teaspoon Ground Mustard
  • 1/4 Teaspoon Salt
  • 6 Cups Country-Style Sourdough Bread , cubed (whole-wheat bread also works)
  • 1/4 Teaspoon Ground Black Pepper
  • 1 (13-ounce) Package Turkey Kielbasa , cut into ¼‑inch pieces
  • 1 1/2 Cups Yellow Onion , chopped (2 small)
  • 1 Cup Green Bell Pepper , chopped (1 medium)
  • 1 Cup Red Bell Pepper , chopped (1 medium)
  • 1/4 Cup Basil , chopped
  • Butter , softened for the baking dish
See preparation

Directions:

  1. Whisk the eggs, milk, cheese, mustard, salt, and black pepper in a large bowl.
  2. Add the bread, kielbasa, onions, and bell peppers.
  3. Stir well until the egg mixture is completely absorbed. Cover the bowl and refrigerate for at least 12 hours.
  4. Preheat the oven to 350°F.
  5. Stir the basil into the egg mixture.
  6. Butter a 9 by 13-inch baking dish.
  7. Pour the egg mixture into the prepared dish and bake for 1 hour or until the eggs are set.
  8. Let stand for 5 to 10 minutes before serving.

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