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Bacon Tomato and Egg Gratin
Bacon Tomato and Egg Gratin
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Prep Time:
15 minutes
Total Time:
1 hour 20 minutes
Elevate your potato-egg bake with flavorful roasted tomatoes, perfect for any mealtime.
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)
Instructions:
  • Preheat the oven to 400°F and generously spray a 15x10x1-inch pan with cooking spray. Arrange the tomatoes in a single layer and roast for 20 minutes until they collapse and develop a golden brown color.
  • Lower the oven temperature to 350°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Add the potatoes to the dish, sprinkle with roasted tomatoes and chives, then toss gently.
  • In a large mixing bowl, whisk 1 whole egg with mustard, salt, and pepper until well combined. Whisk in the remaining 11 eggs, egg product, and milk until smooth. Pour the mixture over the potatoes in the baking dish. Top with crispy bacon and cheese before baking.
  • Bake for 45 minutes until firm. Top with chopped red onion, tomatoes, and more chives, if desired.

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