A Bacon, Tomato and Cheddar Breakfast Casserole with Eggs that is baked to perfection and the perfect morning bite for a brunch or holiday meal.



Let start by saying that the flavor in this breakfast bake is absolutely fantastic. We couldn’t stop eating it. My husband came out of his cave (office) four times while I was making this. The aromas were just so hearty and comfort-food-smelling, he couldn’t stay away.

Between the knock your socks off flavor, the crisp bottom and the chewy moist bread…this is a breakfast you want to wake up to. The truth is, it’s great for dinner too. It’s one of those meals that you take the first bite and throw your head back as you are experiencing the incredible flavors.

If you have a houseful coming home for the holidays, I recommend making this…however, with food this good, they may not go home!!

I think this might just be on the Christmas breakfast table…it’s that delicious. Try it for yourself…you will see!



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, chives 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.



This is the perfect little nest for an egg…you will not be disappointed!

Two Years Ago: Pumpkin Spice Pancakes with Cinnamon Syrup

Print Recipe Ingredients 1 lb (16 cups) white artisan bread cut into 1" cubes

1/3 cup extra-virgin olive oil

1 lb sliced applewood smoked bacon or other good quality smoked bacon, cut into 1/2" pieces

1 large onion, halved and thinly sliced

1 (28 oz) can whole Italian tomatoes-drained, chopped and patted dry

1/2 lb (8 oz) extra-sharp cheddar, shredded

1/2 lb (8 oz) Monterey Jack cheese, shredded

2 Tablespoons snipped chives

1-3/4 cups chicken broth

6 large eggs Directions Preheat oven to 350 degrees 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, chives 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.