Tomato Mozzarella Bake Recipe
Tomato Mozzarella Bake Recipe photo by Taste of Home
Publisher Photo

Tomato Mozzarella Bake Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 bacon strips, cooked and crumbled
  • 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

Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake 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 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as Tomato Mozzarella Bake in Casserole Cookbook 2001, p239

Nutritional Facts

1 piece: 211 calories, 11g fat (6g saturated fat), 129mg cholesterol, 629mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 10g protein.

  • 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 bacon strips, cooked and crumbled
  • 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
  1. Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°.
  2. 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.
  3. Transfer to a greased 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as Tomato Mozzarella Bake in Casserole Cookbook 2001, p239

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forTomato Mozzarella Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review