This is, hands down, the greatest breakfast casserole known to man. Just the mere mention that I will be assembling it gets my family excited. It’s savory, it’s satisfying, it’s my go-to recipe for special occasions and days that will be spent laying around in pajamas.
One of my favorite parts of this dish is that it can be made the day before and keeps really well in the fridge overnight. Because life is hectic enough without having to wake up early to make breakfast. Shit, everyday breakfast around here is usually not cooked. It’s just poured.
The texture of this casserole is reminiscent of a really good stuffing. But with bacon, hello… Bacon!! You’ve got to try it.
Preheat oven to 350o F. Lightly oil a 9 x 13 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 crispy.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. I usually cook my bacon on my trusty electric griddle to save time and I reserve the fat. Don’t forget the fat. I mean, this isn’t health food. While the bacon is doing it’s awesome little cooking dance I cut the onions and the tomatoes. Transfer the bacon to paper towels to drain: reserve 2 Tablespoons of the fat in the skillet.
Now, this is usually the point that something else needs my immediate attention. Maybe the monkey wants to play Candy Land or the baby has a poop or I have to troubleshoot the fucking WiFi. Whatever it is, you can take a break and walk away from cooking now too.
Have you averted whatever pressing disaster was about to happen? Yes? Good. Let’s get back to this awesomeness!
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook until liquid is evaporated, about 3 minutes. Right about now your house smells like heaven. Just imagine how awesome it’s gonna taste. You’re welcome.
Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Although the recipe calls for chives I don’t use them. Kids typically don’t eat green stuff and I find the finished product doesn’t miss the chives at all. Stir until the bread is evenly moistened. Feel free to sneak a little taste. Mmmmm. Spread the mixture in the baking dish and cover with lightly oiled foil.
If you will be serving this at a later date, now is the time to stick it in the fridge and walk away. Give yourself an hour for cooking time tomorrow. Good job!
When it’s time to cook, start here.
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 6 indentations into the bread mixture (you can do 8 if you want to). 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. Cook longer if you do not want runny yolks.
Serve right away while it’s warm.
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
Adapted from Food & Wine
1 pound white bread cut into 1″ cubes (16 cups)
1/3 cup extra-virgin olive oil
1 pound sliced bacon, cut into 1/2″ pieces
1 large onion, halved and thinly sliced
One 28 ounce can whole Italian tomatoes-drained, chopped and patted dry
1/2 pound extra-sharp cheddar, shredded (8 ounces)
1/2 pound Monterey Jack cheese, shredded (8 ounces)
1-3/4 cups chicken broth
6 large eggs
Preheat oven to 350o F. Lightly oil a 9 x 13 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 crispy.
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 cook until 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, and broth. Stir until the bread is evenly moistened. 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 6 indentations into the bread mixture (you can do 8 if you want to). 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. Cook longer if you do not want runny yolks.
Serve right away while it’s warm.
I even made you guys a menu card, because I’m fabulous like that. Click on it to save, or Pin, or print.
Enjoy!
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