Tomato Mozzarella Bake

Name: Tomato Mozzarella Bake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6-8 servings.
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 large 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 part-skim mozzarella cheese

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

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 large 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 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 in the center comes out clean.