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Cheddar, Bacon & Tomato Egg Bake
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Cheddar, Bacon & Tomato Egg Bake

55 Min(s)
15 Min(s) Prep
40 Min(s) Cook
Ever notice that a lot of your favorite burger toppings also taste great in egg bakes? Something to discuss with the brunch crowd as you serve this up.
What You Need
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12 servings
Original recipe yields 12 servings
4 egg s
1-1/2 cups milk
1 tsp. garlic powder
6 cups French bread cubes (1/2 inch)
1 cup grape tomato es
1/2 cup finely chopped onion s
8 slices cooked OSCAR MAYER Bacon, crumbled
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
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Let's Make It
1
Heat oven to 350ºF.
2
Whisk first 3 ingredients in large bowl until blended. Add next 4 ingredients and 3/4 cup cheese; mix well.
3
Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.
4
Bake 40 min. or until center is set and top is golden brown.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with fresh fruit on the side.
Tip 2
Make Ahead
This recipe can be mixed together in advance. Refrigerate up to 24 hours. When ready to serve, remove casserole from refrigerator and let stand at room temperature 30 min. Then, bake in 350ºF oven 50 min. or until center is set and top is golden brown.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 310mg
13%
Total Carbohydrates 12g
4%
Dietary Fibers 1g
4%
Sugars 3g
6%
Protein 10g
20%
Vitamin A
8%
Vitamin C
2%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings, 1/2 cup each
* 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.
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