Bacon and Egg Casserole With Tomatoes

Tomato and cheese casserole
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  • 45 mins
  • Prep: 5 mins,
  • Cook: 40 mins
  • Yield: 1 Casserole (4 servings)
Ratings (25)

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.

What You'll Need

  • 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)

How 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.

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Nutritional Guidelines (per serving)
Calories 584
Total Fat 42 g
Saturated Fat 22 g
Unsaturated Fat 12 g
Cholesterol 331 mg
Sodium 1,157 mg
Carbohydrates 17 g
Dietary Fiber 1 g
Protein 35 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)