Bacon and Egg Casserole

I love breakfast casseroles! I have the most fun preparing breakfast/brunch foods to serve at our home. I made this for my good friends Christy and Emily at one of our monthly (if we are lucky) get togethers. I loved it and I think they enjoyed it too!

Ingredients:
•6 large eggs
•1 3/4 cups milk
•4 slices bread, torn or 3 croissants, sliced and torn into 1-inch pieces
•8 to 12 slices bacon, cooked and crumbled
•10 to 15 sliced grape tomatoes or 2 small tomatoes, diced
•1 1/2 cup shredded Cheddar cheese
•salt and pepper
Preparation:
Heat oven to 350°. Butter a 2-quart baking dish.
Whisk eggs with milk in a bowl; set aside.

Arrange torn bread over the bottom of the buttered baking dish. Sprinkle with the bacon pieces and tomato slices. Top with Cheddar cheese then pour the egg mixture evenly over the top. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.

Jill