This recipe was birthed from an excess of homemade stuffing cubes made during the holidays … it is truly tasty made from a whole wheat hearth bread or a sourdough. Good as a brunch or breakfast, it also makes a pleasant light supper.
Servings: 8 - 10 servingsPrep Time: 30 minutes Cook Time: 25 minutes
6 cups of 1/2″ dry bread cubes
12 ounces bacon
1 cups chopped onion
1 large yellow or red bell pepper, chopped
8 ounces diced mushrooms
1/2 cup minced fresh parsley
2 cups shredded sharp Cheddar cheese, divided
8 large eggs
1-1/2 cup of half ‘n half
Salt & pepper, thyme, oregano to taste
Cook the bacon until crisp, remove from pan and drain on paper towels. Pour off the excess bacon fat, leaving a couple of tablespoons; cook the onion, pepper and mushrooms until tender. Place the bread cubes in a large bowl and toss with the crumbled bacon, cooked vegetables and parsley. Toss again with 1 cup of cheese.
Mix well the eggs, half ‘n half and seasonings. Pour over the stuffing mix and mix gently. Let sit for 10 minutes and mix again to redistribute dryer cubes for another 10 minute rest. Pour into greased 13 x 9 inch pan and press lightly with spoon. Sprinkle remaining cheese over the top.
Bake at 350 degrees for 25 to 30 minutes or inserted knife pulls clean. This recipe is equally special if 12 ounces of cooked sausage, sliced into slim coins, is substituted for the bacon (we love the maple sausage).
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