Bacon, Tomato, and Egg Gratin

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

Yield:

16 servings

Recipe from

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

Ingredients

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

Preparation

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.

Note:

Christmas with Southern Living 2008

May 2008
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