Savory Breakfast Casserole with Garlic and Tomatoes

1Preheat your oven to 350°F (175°C).

2In a large skillet, melt the butter (2 tablespoons) over medium heat. Add the diced potatoes (2 medium) and cook for about 10 minutes, stirring occasionally, until they are golden and tender.

3Add the chopped onion (1 medium) and minced garlic (3 cloves) to the skillet, cooking for an additional 3-4 minutes until the onion (1 medium) is translucent and fragrant.

4In a large bowl, whisk together the eggs (4 large) and milk (1 cup). Season with salt and pepper to taste.

5In a greased 9x13 inch baking dish, layer the cubed bread evenly across the bottom.

6Spread the cooked potato, onion (1 medium), and garlic (3 cloves) mixture over the bread, followed by the diced tomatoes (2 medium).

7Pour the egg and milk (1 cup) mixture over the entire casserole, ensuring everything is well coated.

8Press down gently with a spatula to help the bread absorb the egg mixture.

9Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

10After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the eggs (4 large) are set.

11Let the casserole cool for a few minutes before slicing and serving.