Weekends are made for lounging around and good breakfast. Normally we just have scrambled eggs and bacon but this weekend an egg bake sounded good. Plus you can make enough to have leftovers on Sunday.For this one I used 3 types of peppers, onion and mushrooms. I like to gather everything up and get started.First get all the ingredients chopped up.Cook the bacon. I always cook mine in the oven at 400 degrees for about 20 minutes, until crispy. An easy and mess free way to cook the bacon.When done remove from the oven and drain on paper towels. Crumble and set aside.Saute the veggies in some butter until tender but still firm.Spray a baking dish with cooking spray and layer in the veggies.Don’t forget the cheese! I grated about 2 cups of colby jack.Layer the cheese over the veggies. Next come the eggs. I used 7 eggs. Put them in a bowl and whisk together with – 2/3 cup milk, 1tsp dry mustard, salt and pepper. Since Kris and I do not eat wheat I also add 1/2 cup almond flour. This adds a fluffyness that bread normally does.Pour the egg mixture over the cheese and sprinkle the crumbled bacon on top. Bake in a 350 degree oven for 35-40 minutes, until a knife inserted in the middle comes out clean. Let rest 10 minutes before serving.I like to top my serving with salsa, for a little extra flavor. Enjoy!!