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Bacon, Tomato, and Egg Gratin

Oxmoor House
Prep time 5 mins
Cook time 1 hr, 5 mins
Yield 16 servings
Look for O'Brien potatoes (diced potatoes with onions and peppers) in the freezer section of the supermarket.

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

Nutrition 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

How to Make It

  1. Place tomatoes on a lightly greased rimmed baking sheet. Roast at 400° for 20 minutes or until tomatoes collapse and begin to brown.

  2. Place potatoes in a lightly greased 13" x 9" baking dish. Sprinkle with roasted tomatoes and chives; toss gently.

  3. 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.

  4. Bake, uncovered, at 350° for 45 minutes or until set.

Christmas with Southern Living 2008