Cheesy Egg Bake

Cheesy Egg Bake

by 32 people

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Makes: 8 to 10 servings

Prep: 30 mins to

Bake: 45 mins to

  • 2 tablespoons butter
  • 1 1/2 pounds mini sweet peppers or red bell peppers, seeded and cut crosswise 1/4-inch thick
  • salt and pepper
  • 1/4 cup chopped flat-leaf parsley
  • 6 tablespoons snipped fresh chives
  • 10 large eggs
  • 4 cups whole milk
  • 12 slices  (1/2-inch thick) white bread
  • 2 1/2 cups coarsely shredded gruyere
  1. Line a 9-by-13-inch baking dish with foil. In a large skillet, heat the butter over medium-high heat. Add the peppers and a pinch salt and cook, stirring, until the peppers are softened, about 10 minutes. Stir in the parsley and 3 tbsp. chives.
  2. In a bowl, whisk together the eggs, 1/2 tsp salt and 1/4 tsp pepper. Whisk in the milk.
  3. In the prepared dish, arrange 6 bread slices in a single layer, cutting to fit if needed. Top with the pepper mixture and 1 cup cheese, then the remaining bread. Pour in the egg mixture and top with the remaining cheese. [Make ahead: Cover with plastic; refrigerate overnight. Uncover before baking.]
  4. Preheat the oven to 350 degrees . Bake until puffed up and browned, about 45 minutes. Let cool for 10 minutes. Sprinkle with the remaining 3 tbsp. chives.