1. Spray 13 x 9-inch baking dish with cooking spray. In large skillet, cook and stir bacon over medium-high heat 5 minutes or until crisp; with slotted spoon, transfer bacon to paper towel-lined plate

2. In same skillet with drippings, cook and stir shallots and bell pepper 4 minutes or until tender. Add garlic and Swiss chard; cook and stir 3 minutes or until garlic is fragrant and Swiss chard is wilted. Cool 5 minutes

3. Spread bread in prepared dish; sprinkle with 1 cup cheese, bacon and shallot mixture. In large bowl, whisk eggs, milk, and 1/4 teaspoon each salt and black pepper; pour over bread mixture. Press down with back of large spoon to submerge bread; cover and refrigerate at least 8 hours or overnight

4. Let bake stand 30 minutes at room temperature; preheat oven to 350°. Sprinkle bake with remaining 1 cup cheese; bake, uncovered, 35 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed. Cool bake 5 minutes; cut into 8 squares

• 25 g Total fat
• 11 g Saturated fat
• 334 mg Cholesterol
• 970 mg Sodium
• 26 g Carbohydrates
• 2 g Fiber
• 6 g Sugars
• 1 g Added sugars
• 30 g Protein