Bacon and Egg Casserole With Tomatoes

Tomato and cheese casserole
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  • Total: 45 mins
  • Prep: 5 mins
  • Cook: 40 mins
  • Yield: 1 Casserole (4 servings)
Nutritional Guidelines (per serving)
584 Calories
42g Fat
17g Carbs
35g Protein
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Nutrition Facts
Servings: 1 Casserole (4 servings)
Amount per serving
Calories 584
% Daily Value*
Total Fat 42g 53%
Saturated Fat 22g 108%
Cholesterol 331mg 110%
Sodium 1157mg 50%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Protein 35g
Calcium 819mg 63%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a tasty breakfast or brunch casserole for a busy day. Serve this casserole with fresh or warm fruit for an easy and satisfying breakfast.


  • 6 large eggs
  • 1 3/4 cups milk
  • 4 slices bread (torn, or 3 croissants, sliced and torn into 1-inch pieces)
  • 8 to 12 slices bacon (cooked and crumbled)
  • 10 to 15 grape tomatoes (sliced, or 2 small tomatoes, diced)
  • 1 1/2 cup Cheddar cheese (shredded)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)

Steps to Make It

  1. Heat oven to 350 F. Butter a 2-quart baking dish.

  2. Whisk eggs with milk in a bowl; set aside.

  3. Arrange torn bread over the bottom of the buttered baking dish. Sprinkle with the bacon pieces and tomato slices. Top with Cheddar cheese then pour the egg mixture evenly over the top. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.

Serves 4 to 6.