Cheesy Egg Bake

• Vegetarian

• Produce

  • 6 tbsp Chives, Fresh
  • 1/4 cup Flat-leaf parsley
  • 1 1/2 lbs Sweet peppers or red bell peppers, mini

• Refrigerated

  • 10 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 12 slices (1/2-inch thick white bread, thick

• Dairy

  • 2 tbsp Butter
  • 2 1/2 cups Gruyere
  • 4 cups Whole milk

Found on rachaelraymag.com

Description

Directions

• 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. 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.