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Bacon Tomato and Egg Gratin

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  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 16
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Roasted tomatoes give this hearty potato-egg bake an extra flavor boost. Serve it for brunch or dinner!
Updated Sep 14, 2015
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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

  • 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

130 Calories, 5g Total Fat, 11g Protein, 11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
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.
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