Ingredients
2
pints (4 cups) grape tomatoes
1
bag (28 oz) frozen potatoes O’Brien with onions and peppers, thawed
1/4
cup chopped fresh chives
12
eggs
2
teaspoons country-style Dijon mustard
1
teaspoon salt
1/4
teaspoon freshly ground pepper
1
carton (16 oz) fat-free egg product (2 cups)
1/2
cup 1% low-fat milk
8
slices packaged precooked bacon (from 2.2-oz package), chopped
1/4
cup shredded Parmesan cheese (1 oz)
Preparation
Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place tomatoes in single layer in pan. Roast 20 minutes or until tomatoes collapse and begin to brown.
Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes in baking dish. Sprinkle with roasted tomatoes and chives; toss gently.
In large bowl, beat 1 of the eggs, the mustard, salt and pepper with whisk until blended. Add remaining 11 eggs, the egg product and milk; beat with whisk until blended. Pour over potatoes in dish. Sprinkle with bacon and cheese.
Bake uncovered 45 minutes or until set. Garnish with chopped red onion, chopped tomatoes and additional chopped chives, if desired.
