Italian Egg Bake
"We used to raise our own chickens, so I always had plenty of eggs on hand for weekly brunch or supper dishes. This recipe is a combination of some of my favorite flavors and one my husband really enjoys. I freeze a pint jar or two of sliced chives from my garden during the summer months so we can enjoy them in recipes like this all year long. —Sue Gronholz, Beaver Dam, Wisconsin..."
INGREDIENTS
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4 slices sandwich bread, cubed
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1/4 cup coarsely chopped fresh basil
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1/4 cup soft sun-dried tomato halves (not packed in oil), finely chopped
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6 bacon strips, cooked and crumbled
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1 cup shredded part-skim mozzarella cheese
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6 large eggs
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2/3 cup 2% milk
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1 garlic clove, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon minced chives
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