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Tomato Mozzarella Bake

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

6-8 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

3 tablespoons butter, softened, divided
8 slices French bread (1 inch thick)
2/3 cup chopped green pepper
1/3 cup chopped onion
2 garlic cloves, minced
4 eggs
4 Wright® Brand Bacon strips, cooked and crumbled

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2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
2 medium tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Spread 2 tablespoons butter over both sides of bread. Place on a
baking sheet; bake at 400° for about 3 minutes on each side or
until lightly toasted. Cut into 1-in. cubes. Reduce heat to
350°.
In a large 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. baking dish. Cut each tomato

2 of 2

Tomato Mozzarella Bake (continued)

Directions (continued)

into four thick slices; arrange over the top. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-35 minutes or until a knife
inserted near the center comes out clean. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 211 calories, 11 g fat (6 g saturated fat), 129 mg cholesterol, 629 mg sodium, 17 g carbohydrate, 2 g fiber, 10 g protein.