Bacon and Herb Breakfast Bake

• 8 slices bacon, chopped
• 2 teaspoons canola oil
• 1 cup onion, chopped
• 1 cup red pepper, chopped
• 10 slices bread, cut into 1-inch cubes
• 8 eggs
• 4 cups milk
• 14 cup mayonnaise
• 3 tablespoons Dijon mustard
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 14 teaspoon salt
• 14 teaspoon pepper, coarsely ground

1. Lightly grease a 1- to 12 cup baking dish that has 3 to 3-1/2 inch (8 to 9 cm) sides.
2. Preheat oven to 350F.
3. Cook bacon in large frying pan over medium heat until golden brown.
4. Place on paper towel.
5. Drain fat from pan.
6. Heat oil in same pan over medium heat and add onion, pepper and bacon.
7. Cook for about 5 minutes or until onion is softened.
8. Place bread in prepared baking dish.
9. Scatter onion mixture over bread.
10. Whisk remaining ingredients in large bowl; pour over bread.
11. Cover and refrigerate for 8 hours or overnight.
12. Let stand at room temperature for 1 hour before baking.
13. Cook in preheated oven for about 1 hour or until set and golden brown.

bacon, canola oil, onion, red pepper, bread, eggs, milk, mayonnaise, mustard, fresh parsley, fresh chives, salt, pepper

Taken from www.food.com/recipe/bacon-and-herb-breakfast-bake-225497 (may not work)