Recipes
Bacon Tomato and Cheddar Breakfast Bake with Eggs
- Breakfast
This breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread.
Ingredients
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1 pound bakery white bread, cut into 1-inch cubes (16 cups)
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1/4 cup extra-virgin olive oil
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1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
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1 large onion, halved and thinly sliced
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One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
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1/2 teaspoon crushed red pepper
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1/2 pound extra-sharp cheddar, shredded (about 2 cups)
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1/2 pound Monterey Jack cheese, shredded (about 2 cups)
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2 tablespoons snipped chives
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1 3/4 cups low-sodium chicken broth
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Salt
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8 large eggs
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Hot sauce, for serving
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