Bacon, Tomato, and Egg Gratin

Bacon, Tomato, and Egg GratinRecipe
Oxmoor House
Look for O'Brien potatoes (diced potatoes with onions and peppers) in the freezer section of the supermarket.


16 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 1 Hour, 5 Minutes

Nutritional Information

Calories 151
Caloriesfromfat 40 %
Fat 6.7 g
Satfat 2.1 g
Monofat 2.4 g
Polyfat 1.2 g
Protein 11.4 g
Carbohydrate 11.2 g
Fiber 1.4 g
Cholesterol 164 mg
Iron 2 mg
Sodium 379 mg
Calcium 71 mg


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


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.