Bacon Baguette Breakfast

INGREDIENTS
 2   extra thick strips of bacon or 3 regular
      butter
6-8 thin slices French baguette bread
1    medium white onion, chopped
1    small green bell pepper, chopped
1    cup finely chopped celery, leaves and stalk
6    eggs
½   cup ½ and ½
½   cup low fat (2%) milk
¼   teaspoon salt
1    tablespoon smoked paprika
1    tablespoon garlic powder
1    cup shredded sharp cheddar cheese

METHOD

Preheat the oven to 325 F and grease the sides and bottom of an 8 by 8 inch baking dish. Butter one side of the baguette slices and arrange to fully cover the bottom of the baking dish.

In a small skillet over medium heat, cook the bacon extra crisp, remove to paper towels to drain and pour the fat into a large skillet. Add the onion, bell pepper and celery to the large skillet and cook for 8 to 10 minutes, stirring occasionally. Pour the vegetables evenly over the baguette slices in the baking dish. Chop the bacon strips into small bits and distribute over the vegetables.

In a large bowl, whisk together the eggs, ½ and ½, milk, paprika and garlic powder. Pour this mixture into the baking dish. Distribute the shredded cheese evenly into the baking dish and sprinkle with the bread crumbs. Place into the oven and cook for 30 minutes until golden. Remove from the oven and allow breakfast to cool for 10 minutes before serving to 4 hungry people.