Bacon, Tomato, Cheddar Breakfast Bake w/ Eggs

This breakfast bake topped with runny eggs develops a terrific texture as it cooks slowly in a glass dish which makes it easy to see when the bottom is perfectly browned. Crisp bottom and chewy, moist bread!!!
Bacon, Tomato, Cheddar Breakfast Bake w/ Eggs
Bacon, Tomato, Cheddar Breakfast Bake w/ Eggs

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. bakery white bread, cut into 1 inch cubes

  • 1/4

    c. evoo

  • 1

    pound sliced applewood-smoked bacon, cut into 1/2 inch pieces

  • 1

    large onion, halved and thinly sliced

  • 1

    28 oz. can whole Italian tomatoes--drained, chopped, and patted dry

  • 1/2

    t. crushed red pepper

  • 1/2

    lb. extra sharp cheddar, shredded--about 2 cups

  • 1/2

    lb. Monterey Jack, shredded--about 2 cups

  • 2

    T. snipped chives

  • 1 3/4

    c. low-sodium chicken broth

  • salt

  • 8

    large eggs

  • Hot sauce

Directions

1. Pre-heat oven to 350. Lightly oil a 9 x 13 glass baking dish. In large bowl, toss the bread cubes with the evoo and spread on large baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp. 2. Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 T of fat in the skillet. 3. Add onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes and crushed pepper and cook until any liquid is evaporated, about 3 minutes. 4. Return the toasted bread cubes to the bowl. Add contents of the skillet, along with the bacon, cheeses, chives, and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and over with lightly oiled foil. 5. Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each dent. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set, but the yolks are still runny. Serve the breakfast bake right away with the hot sauce/salsa.

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