Charlene's Recipe

Bacon and Egg Casserole With Tomatoes

Category: Breakfast

Serves 4-6

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
salt and pepper

Heat oven to 350. Butter a 2-quart baking dish.
Whisk eggs with milk 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. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.