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Breakfast/brunch

Bacon, Tomato and Cheese Casserole

photo by:kraft
Are you a BLT fan? What about mac & cheese? Yes? Then this Bacon, Tomato and Cheese Casserole is for you. (You won't miss the lettuce or macaroni one bit.)
time
prep:
20 min
total:
1 hr
servings
total:
8 servings

What You Need

1
lb.  sourdough bread, cut into 1/2-inch cubes
1
small  onion, chopped
8
slices  OSCAR MAYER Bacon, chopped
3
 plum tomatoes, seeded, chopped
8
 eggs
1/2
cup  milk
8
 KRAFT Singles, halved diagonally

Make It

HEAT oven to 350ºF.

PLACE bread cubes on rimmed baking sheet; bake 10 min. or until lightly toasted. Meanwhile, cook and stir bacon and onions in skillet on medium heat until bacon is browned and onions are tender.

COMBINE bread cubes, onions and bacon in large bowl. Stir in tomatoes. Spoon half the bread mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers. Whisk eggs and milk until well blended; pour over bread mixture.

BAKE 35 min. or until center is set. Let stand 5 min. before serving.

Kraft Kitchens Tips

Substitute
Prepare using whole wheat bread cubes.
Substitute
Prepare using OSCAR MAYER Lower Sodium Bacon.
Purchasing and Storing Eggs
Buy only refrigerated eggs with clean unbroken shells. Open carton and gently move each egg to make sure it is not stuck to the carton because of an unseen crack. Check the Sell-By Date on the carton. Store eggs in their original carton on an inside shelf of the refrigerator as soon as possible after purchasing. Avoid placing near foods with strong odors that can easily be absorbed. For best quality, use within 4 weeks.
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