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Bacon, Tomato and Cheddar Breakfast Casserole with Eggs + VIDEO

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!

Bacon Tomato and Cheddar Breakfast Casserole with Eggs

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Print Recipe

How to Make Bacon, Tomato and Cheddar Breakfast Casserole with Eggs

Recipe from: Cathy Pollak | Serves: 6

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.

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Comments

  1. Excuse me while I go wipe up the drool from my desk… I will be making this breakfast bake on Saturday! I’ll have to put cheesy scrambled eggs on DH’s side, but I think it will be delicious both ways! Thank you for putting this recipe on my radar!

    Reply

  4. Oh. My. What a great sight to wake up to this morning! This looks amazing and I cannot wait to try it! I’m always looking for breakfast-for-a-crowd recipes.
    Thanks!

    Reply

  10. The only thing I might change is replacing the tomatoes with sun-dried. I’m totally addicted to them and use them whenever a recipe calls for tomatoes; otherwise, WOW! I was half expecting the carb to be potatoes, but I will DEFINITELY be making this with the bread!

    Reply

  14. Before I even read that you suggested this for Christmas morning I had already cut and pasted the recipe with that note attached! Some flat leaf parsley or cilantro over the top and it would literally look like Christmas! I don’t know where you find the time between making and selling your wonderful wine and raising your family but I’m glad you do – your recipes are always ones I want to make immediately!

    Reply

  17. I love these type of bakes. We use them at church often in the winter for our social time after church. This would be delightful one for Christmas when our daughter comes home from school. She doesnt’ like the one I normally make since she hates hash browns. She would gobble this up

    Reply

  23. Oh, this will be on my table Christmas morning! I’ll be making a batch before then, just to make sure its yummy… Like it wouldn’t be or something! Oh, I want that now!

    Reply

  24. How beautifully that breakfast turned out! It is so pretty and has the perfect ingredients to satisfy anybody. That would be perfect for overnight guests. Also your photography is excellent. Congratulations to the winner of the Kitchenaid Mixer. That was a fun giveaway. Looking forward to the next one!

    Reply

  26. This looks delicious! I’ve been looking around for some new breakfast recipes. I host my family (20+) every year for Christmas Eve and every year we choose a different theme for the menu. This year is breakfast/brunch so I may just have to try this one. Thanks for sharing the recipe.

    Reply

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    Reply

  32. I’ve made this twice and it was the first big breakfast dish I made, but it’s so good I can’t find a single thing tastier which has since then created really disappointing breakfast experiences.

    If I could I would make this at least once a month. This is the best breakfast you will ever make.

    (also the thicker cut of bacon you can get the better :])

    Reply

  34. This is why I love you to bits.
    (But I also hate you a little. How can you eat all the things you post and stay skinny? You must run a marathon like every other day.)

    Reply

  38. Anyone have suggestions on how to incorporate white mushrooms or is that a bad idea?
    I’m trying to make a casserole with as many traditional Irish Breakfast items as possible.

    Reply

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