Cheesy Bacon, Egg and Vegetable Bake

I made this for dinner tonight after a long day looking after 6 children.  It can be served as a lunch or dinner and the recipe is easily adjusted to feed more or less people.  You can add whatever vegetables you have available.  I used frozen mixed vegetables, peppers and sliced mushrooms when I cooked tonight's dinner.  It is a very cheap, versatile and filling recipe that is easily adapted to use what you have in your fridge or cupboards. 

350g thickly sliced bread, crusts removed

250g bacon rashers, chopped

1 cup (120g) grated cheddar cheese

1 pepper, finely chopped

6 large free range eggs

2 cups (500ml) milk

1 tsp Worcestershire sauce or dried mixed herbs

Preheat the oven to 180°C (160°C fan-forced). Cut the bread into cubes. Place the bread in an ovenproof dish (1.5-litre/6-cup capacity).

Add the bacon to a non-stick frying pan and cook, stirring it around, until it's browned.  Drain the bacon on absorbent paper. Sprinkle the cheese, bacon and pepper over the bread in the ovenproof dish.

Whisk the eggs in a large jug with a fork until well combined.  Add the milk and Worcestershire sauce or dried mixed herbs, then season with salt and pepper before whisking everything again until well combined. Pour over bread mixture in the dish.

Bake for about 35 minutes or until the egg looks set. Serve with a salad or cooked vegetables.