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Tomato Mozzarella Bake

Total Time

Prep: 30 min. Bake: 30 min.


6-8 servings

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
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  • 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


  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 in the center comes out clean.

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