Bacon, Tomato, and Egg Gratin |
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Prep Time: 5 Minutes Cook Time: 65 Minutes |
Ready In: 70 Minutes Servings: 16 |
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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 |
Directions:
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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