Ricotta Egg Bake

Step 1: Eggs ... In one bowl, add the eggs and tablespoon of water and beat the eggs very well. Then in a larger bowl, mix all the other ingredients until everything is combined. Slowly add in the eggs and mix until everything is combined. Pour into a 13x9 pan sprayed with a non-stick spray.

Step 2: Bake ... In a 350 degree oven on the middle shelf, bake for 45-55 minutes. To see if it is done, test like you would a cake - stick a knife in the center to make sure it comes out clean.

Step 3: Topping ... As the eggs cook - mix the bread crumbs, cheese, and olive oil in a small measuring cup/bowl to combine; then transfer to a small dish or pie plate. Press the tomatoes slices in the bread crumbs - one side only and set off to the side until the casserole is finished baking.

Step 4: Finish with the Tomatoes ... Once the casserole is done, remove from the oven to the counter and add the tomato slices. You should be able to cover the casserole with 4 rows of 3 tomato slices. Don't forget - breaded side up. Turn on the broiler - and the pan will be finished on the 2nd or 3rd shelf down (depending on your oven). You don't want them too close where the tomatoes and the breading will burn. You want to brown the bread crumbs, the cheese to melt, and the tomatoes to heat up.

Step 5: Serve ... Cover with foil and let it rest a few minutes before serving. Then, sprinkle with fresh chives before serving. You can cut this in squares ... or you can just spoon it out. And, serve with potatoes, bacon or sausage and you have a wonderful meal. ENJOY!