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Pepper and Egg Brunch Bake

Red and green peppers make this easy egg bake from the Holter family of Pomeroy, Ohio, perfect for a holiday brunch. The Holters operate a multi-generational dairy farm that began in 1946 with fifteen cows and ninety acres and has grown to 200 cows and 525 acres. Kelsey Holter – granddaughter of farm founder Roy Holter – says that dairy farming “becomes your life. It’s what you believe in and it’s your passion.”

  • 6 large eggs, beaten
  • 3 cups milk
  • 2 cups shredded Cheddar, Colby, or Monterey Jack cheese (8-ounce package)
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups cubed country-style sourdough or whole-wheat bread
  • 1 13-ounce package turkey kielbasa, cut into 1/4-inch pieces
  • 1 1/2 cups chopped yellow onions (2 small)
  • 1 cup chopped green bell pepper (1 medium)
  • 1/4 cup chopped fresh basil
  • Softened butter, for the baking dish
  1. Whisk the eggs, milk, cheese, mustard, salt, and black pepper in a large bowl. Add the bread, kielbasa, onions, and bell peppers. Stir well until the egg mixture is completely absorbed. Cover the bowl and refrigerate for at least 12 hours.
  2. Preheat the oven to 350 degrees. Stir the basil into the egg mixture. Butter a 9×13-inch baking dish. Pour the egg mixture into the prepared dish and bake for 1 hour or until the eggs are set. Let stand for 5 to 10 minutes before serving.
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