You Are Not Going To Believe This Bacon, Tomato And Cheddar Breakfast Bake

Although there are many times that we may eat throughout the day, the most important meal is always going to be breakfast. It helps to get us filled up for the morning and keeps us from snacking until lunch. It also provides us with the energy we need to get a good day’s work in and there is no substitute for eating a good breakfast.

The unfortunate thing is, most people tend to skip breakfast because they feel that they are too busy or they just don’t take the time to make it. That is about the change, because this recipe is easy to make and it is super delicious. You can make it up in the morning if you spend a little bit of time but when you slow down during the weekend, you will enjoy making this for your family.

Ingredients:

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
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes-drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded
1/2 pound Monterey Jack cheese, shredded
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

Directions:

Preheat the oven to 350 degrees. Lightly oil a 9×13 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 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.