Imagine waking up to a mouthwatering aroma that fills your kitchen, promising a breakfast so delicious it'll make your taste buds dance with joy! This Tomato Bacon Breakfast Casserole isn't just another morning meal - it's a culinary experience that transforms ordinary ingredients into an extraordinary breakfast masterpiece. Perfect for lazy weekend brunches, family gatherings, or when you want to impress your breakfast crowd, this recipe combines the irresistible crunch of bacon, the freshness of cherry tomatoes, and the comfort of cheesy, eggy goodness.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 6 slices of bread, cubed
- 8 slices of bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese
- 6 large eggs
- 1 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- Cook the bacon in a large skillet over medium heat until crispy and golden brown. Remove bacon from the pan and drain on paper towels. Once cooled, crumble the bacon into small pieces.
- Cut the bread into 1-inch cubes. If the bread is fresh, let the cubes sit out for 10-15 minutes to slightly dry out, which helps them absorb the egg mixture better.
- Halve the cherry tomatoes and set aside. Shred the cheese if not already pre-shredded.
- In a large mixing bowl, whisk together eggs, milk, salt, pepper, and dried oregano until well combined and slightly frothy.
- Layer the bread cubes evenly across the bottom of the prepared baking dish. Sprinkle the crumbled bacon over the bread.
- Distribute the halved cherry tomatoes across the top of the bacon and bread layer. Spread the shredded cheese evenly over everything.
- Carefully pour the egg mixture over the entire casserole, ensuring it covers all ingredients and seeps between the bread cubes.
- Cover the baking dish with aluminum foil and let it sit for 10 minutes to allow bread to absorb the egg mixture.
- Bake covered for 20 minutes, then remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and the center is set.
- Remove from oven and let the casserole rest for 5-10 minutes before serving. This helps the casserole set and makes it easier to slice.
- Slice into squares and serve hot. Optional: Garnish with fresh chopped parsley or green onions for added freshness.
Tips
- Bread Selection Matters: Use day-old bread or slightly stale bread for the best texture. It absorbs the egg mixture more effectively and prevents a soggy casserole.
- Bacon Crispiness is Key: Cook bacon until it's perfectly crisp. This adds a delightful crunch and prevents soggy pieces in your casserole.
- Prep Ahead: You can assemble this casserole the night before and refrigerate. Just add an extra 10 minutes to the baking time if cooking directly from the refrigerator.
- Even Distribution: When pouring the egg mixture, do it slowly and ensure it seeps between all the bread cubes for consistent flavor in every bite.
- Let it Rest: Always allow the casserole to rest for 5-10 minutes after baking. This helps it set and makes serving much easier.
- Customize Your Casserole: Feel free to add diced bell peppers, swap cheeses, or include herbs like chives or basil to make it your own signature dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 20g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 220mg
