-
1
Preheat oven to 325 degrees.
-
2
Cut bacon into small strips.
-
3
Cook bacon until crisp and drain on a paper towel, reserving 2 tablespoons of the bacon grease in the pan.
-
4
(Save the remaining bacon grease in a covered container in the refrigerator for future uses -- to season vegetables, for cornbread, or anytime you want to add some great bacon taste to something.
-
5
).
-
6
Using the same pan that you cooked the bacon in with the 2 tablespoons of bacon grease, saute the diced onions until tender.
-
7
Add the diced green pepper and saute for a couple of minutes.
-
8
Set the peppers and onions aside and allow to cool a little.
-
9
Have the plum tomatoes (I like Roma ) diced and ready.
-
10
Set aside.
-
11
Spray a 13x9x2-inch glass baking dish with a non-stick cooking spray, like Pam.
-
12
Line the bottom of the baking dish with the seasoned croutons.
-
13
You want them in a single layer.
-
14
This may take a little more or less than 3 cups.
-
15
Sprinkle the grated Velveeta cheese all over the top of the croutons.
-
16
Whisk together the eggs and sour cream until well mixed.
-
17
Add the cooked peppers and onions, salt, pepper, mustard and milk to the egg mixture.
-
18
Mix well.
-
19
Pour on top of the croutons and cheese in the baking dish.
-
20
Sprinkle the diced tomatoes on top.
-
21
Then, sprinkle the cooked bacon on top,.
-
22
Bake 50 minutes to an hour or until center is set.
-
23
Enjoy!
