Go Back

Cheesy Bacon and Tomato Bake

Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 pound bacon chopped
  • 6 cups cubed French bread 1-inch cubes
  • 2 cups grape tomatoes halved
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 12 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons fresh basil chopped

Method
 

  1. Cook chopped bacon in a large skillet until crispy. Drain on paper towels and let cool completely.
  2. Grease a 9x13-inch baking dish and layer half of the bread cubes on the bottom. Top with half the bacon, half the tomatoes, and half of both cheeses. Repeat layers.
  3. In a large bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, and paprika until smooth and well combined.
  4. Pour egg mixture evenly over the layered ingredients, pressing down gently to ensure bread is soaked. Cover tightly and refrigerate overnight.
  5. In the morning, preheat oven to 350°F and remove casserole from refrigerator to take off the chill while oven preheats.
  6. Bake uncovered for 45-50 minutes until the center is set, the top is golden brown, and the edges are slightly crispy. Let stand 5 minutes, then garnish with fresh basil before serving.