Tomato Mozzarella Bake

3 tablespoons butter or margarine, softened, divided
8 slices French bread (1-inch thick)
2/3 cup chopped green pepper
1/3 cup chopped onion
2 garlic cloves, minced
4 eggs
4 bacon strips, cooked and crumbled
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
2 medium tomatoes
1 cup (4 ounces) shredded mozzarella cheese

Spread 2 tablespoons butter on both sides of bread. Place on baking sheet; bake at 400 degrees for about 3 minutes on each side until lightly toasted. Cut into 1-inch cubes. Reduce heat to 350 degrees.

In a skillet, sauté green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. Transfer to greased 11-by-7-by-2-inch baking dish.

Cut each tomato into 4 thick slices; arrange over top. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.

Yield: 6-8 servings.