Italian Egg Casserole

Italian Egg Casserole

16 eggs

2 cans diced tomatoes, drained

1/2 large onion (or 1 small), diced

2 green bell peppers, diced

1/2 lb bacon, minced or diced or crumbled (I put raw bacon in the food processor and pulse it until mush. Then I cook it like ground beef.)

2 tsp. dried basil

salt and pepper to taste

Cook bacon, drain, and set aside to cool. Grease a 9x13 baking dish. Set aside. Crack eggs into large mixing bowl and whisk. Add everything to the eggs and mix well. Pour mixture into prepared baking pan and bake at 375 degree F oven for 45 to 55 minutes until egg is completely cooked through.