• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 teaspoon butter
  • 1 1/2 cups vertically sliced onion
  • 1 1/3 cups finely chopped red bell pepper
  • 3/4 cup chopped Canadian bacon
  • 6 cups (1-inch) cubed sourdough bread (about 12 ounces)
  • Cooking spray
  • 2 cups milk
  • 1 1/2 tablespoons spicy brown mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 large egg whites
  • 1 cup (4 ounces) shredded Swiss cheese


  • Melt butter in a large nonstick skillet over medium-high heat. Add onion, and sauté 4 minutes. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Add bell pepper; cook for 1 minute. Remove from heat; stir in bacon.
  • Arrange 3 cups bread in an 11 x 7-inch baking dish coated with cooking spray; top with half of onion mixture. Repeat layer with remaining bread and onion mixture.
  • Combine milk and next 4 ingredients (milk through eggs) in a medium bowl; stir well with a whisk. Pour egg mixture over bread mixture, and top with the cheese. Cover and refrigerate at least 8 hours or overnight.
  • Preheat oven to 375°.
  • Let the casserole stand 30 minutes at room temperature before cooking. Uncover and bake at 375° for 40 minutes or until golden brown. Let stand 5 minutes before serving.


Categories: Breakfast 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!