Bacon and Egg Casserole With Tomatoes

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Bacon-and-Egg-CasseroleBacon and Egg Casserole With Tomatoes

Bacon-and-Egg-Casserole

Bacon and Egg Casserole With Tomatoes is the perfect Holiday Breakfast recipe.  I love how colorful and festive this dish is.  Perfect for breakfast or brunch your family will be begging for more.  I also love that you are sneaking in some vegetables too!  You can serve it on a bed of arugula for an even healthier version.

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Bacon and Egg Casserole With Tomatoes
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 6 large eggs
  • 1¾ 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 sliced grape tomatoes or 2 small tomatoes, diced
  • 1½ cup shredded Cheddar cheese
  • ½ tablespoons BKW Original Blend or other seasoning salt
Instructions
  1. Heat oven to 350°
  2. Butter a 2-quart baking dish
  3. Whisk eggs with milk and ½ tablespoon BKW Original Blend in a bowl; set aside
  4. Arrange torn bread over the bottom of the buttered baking dish
  5. Sprinkle with the bacon pieces and tomato slices
  6. Top with Cheddar cheese then pour the egg mixture evenly over the top
  7. optional Sprinkle with additional BKW Original Blend
  8. Bake for 35 to 40 minutes, until puffy and lightly browned
  9. Serves 4 to 6

 

 

Comments

  1. Lori Ann says:

    What is BKW Original blend?!! This looks delicious!!

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