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Tomato Mozzarella Bake

By: Elaine Seip

"You don't often think of casseroles to serve in summertime, but this one is scrumptious with fresh-from-the-garden tomatoes.--Elaine Seip, Medicine Hat, Alberta"

Rate/Review | Read Reviews (6)

358 Saves

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

3 tablespoons butter or margarine, softened
8 French bread
2/3 cup chopped green pepper
1/3 cup chopped onion
2 garlic cloves, minced
4 eggs
4 bacon strips, cooked and crumbled
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
2 medium tomatoes
1 cup shredded mozzarella cheese

Directions

Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake at 400 degrees F for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350*.
In a skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.