Red Pepper and Shallot Breakfast Bake This recipe from Barbara Schweichler is perfect for Sunday brunch, or even dinner. 4 TB. butter (1/2 stick), melted 24 saltine crackers, finely crushed 1/2 Cup panko bread crumbs 8 eggs 1/2 red onion, finely chopped 1/2 Cup milk 1/4 Cup PENZEYS AIR-DRIED SHALLOTS 1/4 tsp. PENZEYS MINCED GARLIC (optional) 1/2 tsp. salt 1/2 tsp. PENZEYS PEPPER 1 Cup mayonnaise 1/3 red bell pepper, chopped 20 cherry tomatoes

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