Look for O'Brien potatoes (diced potatoes with onions and peppers) in the freezer section of the supermarket.
2 pints grape tomatoes
1 (28-oz.) bag frozen O'Brien potatoes, thawed (we tested with Ore-Ida)
1/4 cup chopped fresh chives
12 large eggs
2 teaspoons coarse-grained Country Dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (16-oz.) carton egg substitute
1/2 cup 1% low-fat milk
8 fully cooked bacon slices, chopped
1/4 cup shredded Parmesan cheese
How to Make It
Place tomatoes on a lightly greased rimmed baking sheet. Roast at 400° for 20 minutes or until tomatoes collapse and begin to brown.
Place potatoes in a lightly greased 13" x 9" baking dish. Sprinkle with roasted tomatoes and chives; toss gently.
Combine 1 egg, mustard, salt, and pepper in a large bowl; whisk until blended. Add remaining 11 eggs, egg substitute, and milk; whisk until blended. Pour over potatoes in dish. Sprinkle with bacon and Parmesan.
Bake, uncovered, at 350° for 45 minutes or until set.