Bacon Cheese Breakfast Bread

This was a perfect Sunday morning breakfast bread. If you choose, you can bake this is muffin tins or even mini-muffin tins.

The eggs give the bread a rich yellow color, while the sweet yellow and orange peppers, smoky bacon and Cheddar cheese will remind you of a great omelet.

1 cup flour

1 ¼ teaspoons baking powder
½ teaspoon salt
¼ cup diced red peppers
¼ cup scallions, finely chopped
4 ounces butter, softened, plus additional for buttering loaf pan
2 teaspoons whole grain mustard
5 eggs, room temperature
6 slices cooked bacon, chopped into ¼ inch pieces
1 ½ cups (about 3 ounces) white Cheddar cheese, shredded

Butter one 8×4-inch loaf pan.  Set aside. Preheat oven to 375° F.

In a small bowl, whisk together the flour, baking powder and salt. Add the red peppers and scallions, and stir to combine.

In a large bowl, whisk together butter and mustard. Add eggs and whisk until thoroughly incorporated. Add half of the flour mixture to the egg mixture and mix until just combined. Stir in bacon and shredded cheese. Add remaining flour mixture, and stir until combined, being careful not to over mix.

Pour into prepared loaf pan. Bake for 30 – 35 minutes.

Allow to cool in the pan for 10 minutes before turning out onto a cooling rack.  Serve warm or at room temperature.

Note:  This recipe can be easily doubled to make 2 loaves.

From www.goboldwithbutter.com