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    18

Bacon Tomato and Egg Gratin

  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 16
  • Pinterest
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Roasted tomatoes give this hearty potato-egg bake an extra flavor boost. Serve it for brunch or dinner! MORE + LESS -

Ingredients

2
pints (4 cups) grape tomatoes
1
bag (28 oz) frozen potatoes O’Brien with onions and peppers, thawed
1/4
cup chopped fresh chives
12
eggs
2
teaspoons country-style Dijon mustard
1
teaspoon salt
1/4
teaspoon freshly ground pepper
1
carton (16 oz) fat-free egg product (2 cups)
1/2
cup 1% low-fat milk
8
slices packaged precooked bacon (from 2.2-oz package), chopped
1/4
cup shredded Parmesan cheese (1 oz)

Steps

Hide Images
  • 1
    Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place tomatoes in single layer in pan. Roast 20 minutes or until tomatoes collapse and begin to brown.
  • 2
    Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes in baking dish. Sprinkle with roasted tomatoes and chives; toss gently.
  • 3
    In large bowl, beat 1 of the eggs, the mustard, salt and pepper with whisk until blended. Add remaining 11 eggs, the egg product and milk; beat with whisk until blended. Pour over potatoes in dish. Sprinkle with bacon and cheese.
  • 4
    Bake uncovered 45 minutes or until set. Garnish with chopped red onion, chopped tomatoes and additional chopped chives, if desired.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
130
% Daily Value
Total Fat
5g
0%
Saturated Fat
2g
0%
Sodium
350mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
1g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Very Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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