Bacon, Tomato, And Egg Gratin

• 2 pints grape tomatoes
• 1 (28-oz.) bag frozen O'Brien potatoes, thawed (we tested with Ore-Ida)
• 1/4 cup chopped fresh chives
• 12 large eggs
• 2 teaspoons coarse-grained Country Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 (16-oz.) carton egg substitute
• 1/2 cup 1% low-fat milk
• 8 fully cooked bacon slices, chopped
• 1/4 cup shredded Parmesan cheese

1. Place tomatoes on a lightly greased rimmed baking sheet. Roast at 400u0b0 for 20 minutes or until tomatoes collapse and begin to brown.
2. Place potatoes in a lightly greased 13" x 9" baking dish. Sprinkle with roasted tomatoes and chives; toss gently.
3. Combine 1 egg, mustard, salt, and pepper in a large bowl; whisk until blended. Add remaining 11 eggs, egg substitute, and milk; whisk until blended. Pour over potatoes in dish. Sprinkle with bacon and Parmesan.
4. Bake, uncovered, at 350u0b0 for 45 minutes or until set.

pints grape tomatoes, frozen obrien potatoes, fresh chives, eggs, coarsegrained country, salt, freshly ground pepper, egg substitute, milk, bacon, parmesan cheese

Taken from www.myrecipes.com/recipe/bacon-tomato-egg-gratin (may not work)