Tomato, bacon and egg casserole recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 4 slices sourdough bread, crusts removed
• 1 cup buttermilk
• 8 free-range eggs
• 1 tsp celery salt
• 1 tsp dried marjoram
• 200g streaky bacon, sliced
• 2 red onions, cut into wedges
• 4 cloves garlic, sliced
• 1 green capsicum, diced
• 1 red capsicum, diced
• Sea-salt flakes and freshly ground black pepper, to season
• 11/2 cups tomato passata
• 250g grated mozzarella
• 2 tsp brown sugar
• 1 tsp apple cider vinegar
• 500g chopped frozen spinach, thawed and squeezed of excess liquid
• 2 cups mixed cherry tomatoes
• Small basil leaves, to serve