Bacon, Chile, Cheese and Egg Casserole

This is the kind of dish I love. It’s great for breakfast, lunch, dinner or even in the middle of the night. Try this paired with a simple salad and grapes.

Ingredients:

5 slices of bacon
1/3 cup onion, finely chopped
1 jarred roasted red pepper (about 1/3 cup), finely chopped
1 (4 ounce) can chopped green chiles, drained
6 eggs
¼ cup milk or half and half
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 cup grated cheese (your choice—cheddar is great, so is a Mexican food blend, so is mozzarella)

Garnish (optional-whatever you like):

Sour cream
Avocado
Chopped tomato
Chives

Directions:

Cook bacon in a large frying pan until crisp. Remove the bacon, crumble and reserve. Drain off all but 2 teaspoons of bacon drippings. Toss the onion, red pepper and green chiles into the pan with the bacon drippings and cook for about 6 minutes on medium low until the veggies are soft, fragrant, and there is no more liquid left in the pan. Remove the pan from heat and cool to room temperature.

Preheat the oven to 350 degrees F. Spray a 1.5 quart casserole with cooking
spray. In a large mixing bowl, whisk the eggs, milk, salt, and pepper together. Stir in the cooled onion mixture, the cheese, and the reserved bacon crumbles. Pour into the prepared casserole dish and bake for 40 minutes. Let the casserole rest for a few minutes and then cut into wedges.