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Bacon and Egg Casserole With Tomatoes

Bacon-and-Egg-CasseroleBacon and Egg Casserole With Tomatoes is light and refreshing and perfect for summer!

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. 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!

 

Bacon and Egg Casserole With Tomatoes

Print Recipe
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins

Ingredients

  • 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

Instructions

  • 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
Servings: 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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