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Roasted Tomato and Bacon Brunch Casserole

Ingredients

  • 1 can fire-roasted tomatoes, well-drained
  • 1/2 small onion, diced
  • 1 large bell pepper, diced
  • 1 small can mushrooms, drained
  • 1 T. butter
  • 1/2 cup fresh spinach, chopped
  • 8 eggs, lightly beaten
  • dash black pepper
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup finely grated Parmesan cheese
  • 4-5 slices bacon, cooked and crumbled

Instructions

  1. Preheat oven to 350 degrees.

  2. Coate a 9-inch baking dish with cooking spray; pour in well-drained tomatoes.

  3. Saute diced onion and bell pepper in 1 T. butter; stir in the drained mushrooms. Saute an additional 2-3 minutes.

  4. Add sauteed veggies to the baking dish.

  5. Sprinkle the chopped spinach over the veggies.

  6. Pour the lightly beaten eggs over spinach and add a dash of black pepper evenly over the mixture. Then, evenly sprinkle bacon pieces over top.

  7. Top the dish with both cheeses and bake at 350 degrees for 25-28 minutes, or until casserole is "set". Cover loosely with foil if top starts to brown too quickly.

  8. When done, remove from oven and allow to "set" for 10 -12 minutes before slicing.

Recipe Notes

This is another Simple, easy brunch recipe to serve your family.  Feel free to change up the veggies and meat to your liking, but keep the fire-roasted tomatoes for added flavor!

Be sure to really drain those tomatoes, or casserole will be soggy!