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. I also love to make this one in the summer with fresh veggies from the garden. I hope you enjoy this one as much as we do!
- 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 sliced grape tomatoes or 2 small tomatoes diced
- 1 1/2 cup shredded Cheddar cheese
- ½ tablespoons BKW Original Blend or other seasoning salt
- Heat oven to 350°
- Butter a 2-quart baking dish
- Whisk eggs with milk and 1/2 tablespoon BKW Original Blend in a bowl; set aside
- 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
- optional Sprinkle with additional BKW Original Blend
- Bake for 35 to 40 minutes, until puffy and lightly browned
- Serves 4 to 6
If you like this Bacon and Egg Casserole With Tomatoes Recipe, you need to check out the other amazing Breakfast Casseroles!
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