Bacon Tomato Bake

Cheese, bacon and tomato make tasty toppers for an easy hot open-face sandwich.


6 servings


1 1/4 cups baking mix (e.g. Original Bisquick®)
1/4 cup grated Parmesan cheese
1/2 cup water
1/2 pound bacon, cooked, crumbled
1/2 large onion, thinly sliced
3 tablespoons chopped fresh cilantro or parsley
1/4 teaspoon ground red pepper (cayenne), if desired
1 large tomato, cut into about 6 slices
1 cup shredded Cheddar cheese (4 ounce)
additional chopped fresh cilantro or parsley, if desired


Preheat oven to 400°F (204°C). Generously grease bottom and sides of 9-inch square pan with shortening. In medium bowl, stir baking mix, Parmesan cheese and water until moistened; spread in bottom of pan. Bake for 12 minutes.

In medium bowl, mix bacon, onion, 3 tablespoons cilantro and the red pepper; sprinkle over partially baked dough. Place tomato slices on bacon mixture. Sprinkle with Cheddar cheese.

Bake uncovered for 15 to 20 minutes or until edges are golden and cheese is melted. Cool slightly, about 5 minutes. Serve warm. Sprinkle with additional cilantro.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes
Total Time: 50 minutes

Additional Information

Use 1 cup coarsely chopped cooked ham (about 5 ounces) instead of the bacon.

Cilantro, also called Chinese parsley, is the bright green leaves and stems of the coriander plant. Typically used in Asian, Caribbean and Latin American cooking, it lends a distinctive flavor to any dish. Cilantro is usually sold in bunches and can be found year-round in most supermarkets.

Nutritional Information

Amount per serving: Calories 260 (Calories from Fat 140), Total Fat 15 g (Saturated Fat 7 g, Trans Fat 1 g), Cholesterol 35 mg; Sodium 750 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g, Sugars 2 g), Protein 13 g; Exchanges: 1 Starch; 1 1/2 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 1

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