Both eggs and bacon Through the use of our Bacon-and-Tomato Breakfast Casserole recipe, you can give your slow cooker a facelift. We begin with bacon that has been fried in a skillet until it reaches a crisp consistency. In the following step, add the peppers and garlic after sautéing the chopped onions in the drippings for around three minutes initially.
As soon as these components are added to the pan, the aroma of food will begin to permeate your kitchen. After that, you will whisk together the milk, eggs, butter, flour, salt, and pepper until the mixture gets foamy. Combine the ingredients. Before you begin layering all of your ingredients, make sure that your slow cooker is fully greased so that nothing sticks to it.
Following this order, layer the following ingredients: pita chips, tomatoes, pepper mixture, egg mixture, basil, cheese, and bacon (last but not least). It will take approximately four minutes for you to cook this mixture on low. After the liquid has evaporated and the casserole has reached the desired consistency, remove the lid and continue cooking for another half an hour.
It is recommended that each serving be garnished with shredded fresh basil and grape tomatoes that have been cut in half. Because the amount of time spent actively working on this recipe is only fifteen minutes, it is an excellent choice for those who are short on hands-on time. A large number of people can be fed with it.
Here’s a delicious recipe for a bacon-and-tomato breakfast casserole that’s perfect for feeding a crowd or for a leisurely weekend brunch:
Ingredients:
- 8 slices of bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 6 large eggs
- 1 cup of milk
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups cubed bread (such as French bread or sourdough)
- 1 1/2 cups shredded cheddar cheese
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon from the skillet and drain it on paper towels. Leave about 1 tablespoon of bacon grease in the skillet.
- Sauté vegetables: In the same skillet with the bacon grease, add the diced onion and bell pepper. Cook for about 5 minutes, until softened. Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, dried thyme, salt, and pepper until well combined.
- Assemble the casserole: In the prepared baking dish, layer half of the cubed bread on the bottom. Top with half of the cooked bacon, sautéed vegetables, cherry tomatoes, and shredded cheddar cheese. Repeat with the remaining ingredients, ending with a layer of cheese on top.
- Pour Egg Mixture: Pour the egg mixture evenly over the layered ingredients in the baking dish. Press down gently on the bread cubes to ensure they’re soaked in the egg mixture.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the casserole is set and the top is golden brown.
- Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley, if desired. Cut into squares and serve warm.
This bacon-and-tomato breakfast casserole is hearty, flavorful, and perfect for feeding a hungry crowd. Enjoy it with a side of fresh fruit or a green salad for a complete meal.
Sure, here’s a recipe for a tomato breakfast casserole:
Ingredients:
- 6 large eggs
- 1 cup of milk
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 4 cups cubed bread (such as French bread or sourdough)
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (optional)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until well combined.
- Assemble the casserole: Place the cubed bread in the prepared baking dish. Sprinkle the cherry tomato halves evenly over the bread. Pour the egg mixture over the bread and tomatoes, making sure everything is evenly coated. Press down gently on the bread cubes to ensure they’re soaked in the egg mixture.
- Add Cheese: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the casserole.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the casserole is set and the top is golden brown.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Sprinkle chopped fresh basil over the top for added flavor and garnish. Cut into squares and serve warm.
This Tomato Breakfast Casserole is a delightful combination of savory eggs, juicy tomatoes, and cheesy goodness. It’s perfect for serving at brunch or for a hearty breakfast any day of the week. Enjoy!
Directions
- After cooking the bacon in a medium skillet until it is crisp, remove it and drain it, keeping two tablespoons of the drippings that were left in the skillet. For around three minutes, sauté the onion in the drippings. Sauté the peppers for three to four minutes, or until they reach the desired level of tenderness. Begin by sautéing the garlic for one to two minutes. Take a break from the heat.
- Whisk the milk, eggs, and the remaining four ingredients together in a large bowl until the mixture becomes foamy.
- Spray some cooking spray on a slow cooker that has a capacity of six quarts. In the slow cooker, layer the following ingredients: pita chips, tomatoes, pepper mixture, egg mixture, basil, cheese, and bacon. Cook with the lid on for four hours on low heat. Take off the lid and continue cooking for another half an hour.
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