I saw this recipe and then went to find the zesty onion relish. This would make a wonderful Father's Day Brunch dish. The addition of the zesty onion relish made it so tasty. Dan did suggest that maybe the bread should be toasted before it is added to the baking dish. So, the next time I will try that. I did saute the peppers and added thinly sliced red onion.

Cheesy Bacon and Egg Bake

Ingredients:

12 slices of bread, crusts removed and cubed
14 slices of bacon, cooked crisp and diced
1 small red pepper, diced (used orange pepper)
1/4 cup red onion, thinly sliced
4 cups shredded Cheddar cheese
6 eggs
3 cups milk
½ cup Bick’s Zesty Onion Relish
¾ tsp salt
2 tsp Worcestershire sauce

Directions:

Grease 9"X13" baking dish
Cook bacon, and dice.
Saute peppers and red onion until softened.
Place 1/2 the bread crumbs into the baking dish.
Sprinkle with 1/2 the bacon and 1/2 the pepper and red onion over this.
Sprinkle a layer of cheese.
Place the other 1/2 bread crumbs, bacon, peppers, red onion and cheese.

Place eggs into medium sized bowl.
Add milk, onion relish, salt, and Wocestershire sauce.
Whisk this mixture until well combined.
Pour over the bread mixture.
Press down to ensure bread mixture is covered.
Cover with plastic wrap and refrigerate over night or for at least 4 hours.

Preheat oven 350º.
Bake for 45 to 55 minutes or until golden brown.
A knife inserted in center should come out clean.
Let cool for 10 minutes.

Serves 8