Bacon Artichoke Breakfast Bake

By á-830

Ingredients

• 1 loaf sliced Italian bread, cut into 3/4 inch cubes
• 1 package bacon, chopped, cooked and drained
• 1 can (14 oz) artichoke hearts, drained and coarsely chopped
• 8 oz fontina cheese, shredded (about 2 cups) (divided)
• 5 eggs
• 3 cups milk
• 1 tbsp McCormick Greek seasoning, OR 1 tbsp dried oregano
• 2 cloves garlic, minced

Details

Servings 10

Preparation

Step 1

Arrange bread cubes in single layer on a large baking sheet. Bake in 350 degree oven stirring once until evenly toasted, about 10-15 minutes. Cool completely. Place in large bowl and add bacon, artichokes, and half of the cheese; gently toss until well combined. Place in 9 x 13 inch baking dish that has been lightly coated with a nonstick cooking spray. In medium bowl, combine eggs, milk, Greek seasoning, and garlic; pour evenly over bread mixture to coat. Top with remaining cheese. Cover with foil and refrigerate for 8 hours or overnight. Bake at 350 degrees fr 20 minutes. Uncover and bake an additional 25-30 minutes. Let stand 5 minutes before serving.