- 8
- 30 mins
- 150 mins
Ingredients
- 1 lb bakery white bread cut into 1 in. cubes
- 1/4 c. extra virgin olive oil
- 1 lb. sliced applewood smoked bacon, cut into 1/2 in. pieces
- 1 large onion, halved and thinly sliced
- One 28 oz. can whole Italian tomatoes, drained chopped and patted dry
- 1/2 tsp. crushed red pepper
- 1/2 lb. extra sharp cheddar, shredded
- 1/2 lb. Monteray Jack cheese, shredded
- 2 tbsp. snipped chives
- 1 3/4 c. low sodium chicken broth
- Salt
- 8 large eggs
- Hot sauce for serving
Preparation
Step 1
Preheat oven to 350 degrees. Lightly oil a 9 x 13 in. glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 mins, tossing once or twice, until golden brown and crisp.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 mins. Transfer the bacon to paper towels to drain; reserve 2 tbsp. of the fat in the skillet.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 mins. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 mins.
Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
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 mins 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 indentation. Return the dish to the oven and bake for about 15 mins, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.