Bacon Baguette Baked Eggs

• 1 tablespoon EVOO, plus brushing pan
• 4 eggs
• 1/2 cup almond milk
• 1/4 cup grated parmesan
• 1 teaspoon salt, divided
• 4 ounces baguette, preferably day-old, cut into 1 inch cubes
• 1 red bell pepper, thinly sliced then cut in half
• 1/2 onion, thinly sliced then cut in half (roughly chopped)
• 1/4 cup goat cheese, crumbled
• 2 slices bacon (I used naturally smoked)
• 1-2 sprigs fresh thyme, for garnish

1. Brush 9x9 pan with olive oil.
2. In a bowl, beat eggs, milk, Parmesan, and 1/4 tsp salt and pepper. Add bread, toss until coated; transfer to pan and let sit.
3. Heat oven to 400 degrees.
4. In large nonstick skillet, cook strips of bacon until crisps. Remove and place on paper towel. In same pan (yes with bacon grease), saute bell pepper, onion, thyme and remaining 1/2 tsp salt and 1/4 tsp black pepper until onion begins to brown, 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture; dot with goat cheese.
5. Bake until top is puffed and browned and center is firm, 25 minutes. Let rest for 5 minutes. Garnish with thyme.

evoo, eggs, almond milk, parmesan, salt, baguette, red bell pepper, onion, goat cheese, bacon, thyme

Taken from food52.com/recipes/32112-bacon-baguette-baked-eggs (may not work)