Spanish Breakfast Casserole with Eggs and Bacon

• Meat

  • 6 oz Bacon

• Produce

  • 4 Garlic cloves
  • 1 Onion, large
  • 2 tbsp Parsley
  • 2 Red chiles

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 Kosher salt
  • 1 tsp Paprika, smoked
  • 4 2-ounce jars Red peppers, roasted

• Oils & Vinegars

  • 11/16 cup Olive oil

• Bread & Baked Goods

  • 1 lb White bread, country-style

• Dairy

  • 1 cup Heavy cream

Found on bonappetit.com

Ingredients

• 1 pound country-style white bread, torn into 1-inch pieces
• ½ cup plus 3 tablespoons olive oil, divided
• Kosher salt
• 4 2-ounce jars roasted red peppers, drained (about 12 peppers)
• 2 red chiles (such as Fresno)
• 1 teaspoon smoked paprika
• 1 cup heavy cream
• 6 ounces bacon, finely chopped
• 1 large onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 6 large eggs
• 2 tablespoons finely chopped parsley