Bacon, Tomato, and Egg Gratin

Look for O'Brien potatoes (diced potatoes with onions and peppers) in the freezer section of the supermarket.

Yield: 16 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 40%
  • Fat: 6.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 11.4g
  • Carbohydrate: 11.2g
  • Fiber: 1.4g
  • Cholesterol: 164mg
  • Iron: 2mg
  • Sodium: 379mg
  • Calcium: 71mg


  • 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


  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.
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