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.)
What You Need
Original recipe yields 8 servings
1 lb. sourdough bread, cut into 1/2-inch cubes
1 small onion, chopped
8 slices OSCAR MAYER Bacon, chopped
3 plum tomato es, seeded, chopped
8 egg s
1/2 cup milk
8 KRAFT Singles, halved diagonally
Add To Shopping List
Let's 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.
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.
Prepare using whole wheat bread cubes.
Prepare using OSCAR MAYER Lower Sodium Bacon.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.