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Recipe Summary test

prep:
30 mins
cook:
45 mins
total:
75 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a bowl, whisk together the eggs, 1/2 tsp salt and 1/4 tsp pepper. Whisk in the milk.

  • 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.]

  • 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.

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