Mmmm… do you people smell that? It’s a glorious smell, filled with wonder and adventure. It even has some cheddar cheese! I’m talking about this awesome Bacon Tomato and Cheddar Breakfast with Eggs! Perfect for a large family breakfast, or for you to pleasantly consume completely by yourself. Without sharing, of course.
For 8 servings:
- 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
- 1/4 cup extra-virgin olive oil
- 1 pound sliced applewood-smoked bacon (or more), cut into 1/2-inch pieces
- 1 large onion, halved and thinly sliced
- 1 28 ounce can whole italian tomatoes, drained, chopped, and patted dry
- 1/2 teaspoon crushed red pepper
- 1/2 pound extra-sharp cheddar cheese, shredded (about 2 cups)
- 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
- 2 tablespoons snipped chives
- 1 3/4 cups low-sodium chicken broth
- 8 large eggs (1 for each portion/person
- Hot Sauce, for serving
- Preheat the oven to 350°
- Lightly oil a 9-by-13-inch 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 minutes, tossing once or twice, until the bread is golden and lightly crisp.
- 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 tablespoons of the fat in the skillet.
- Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
- 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 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 indentation.
- 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 hot sauce and enjoy. Do not share.