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Bacon and Egg Casserole With Tomatoes

User Rating 3 Star Rating (1 Review)


Bacon and Egg Casserole With Tomatoes

Bacon and Egg Casserole With Tomatoes

Diana Rattray
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.

Large Picture of the Breakfast Casserole


  • 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.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
very good, Member sunshineaz

I just baked this casarole this morning, I had all the ingrediants except for cherry tomatoes so I used on the vine tomatoes and sliced them. it was delic and my whole family loved it. I also didn't use the bread I had to use up my shredded potatoes so i put that on the bottam instead of the bread. very good. I will try it next time with the bread. :)

19 out of 19 people found this helpful.

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