3 cups all-purpose baking mix
1 cup shredded cheddar cheese
2 eggs, lightly beaten
1/3 cup milk
1 can (about 14.5 oz) diced tomatoes, with juice
Heat oven to 350. coat two 8-1/2x4-1/2x2-1/2 inch loaf pans with nonstick cooking spray.
Stir together baking mix, shredded cheese and salt to taste in a large bowl; make well in center of mixture. Add eggs, milk and tomatoes to well. Stir just until dry ingredients are moistened. Divide batter evenly between the prepared loaf pans.
Bake at 350 for 45 minutes, or until toothpick inserted in centers tests clean. Cool in pans on rack 5 minutes. Turn out of pans. Serve warm.
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