Print
Horizontal image of a breakfast casserole with sunny-side-up eggs.

Bacon, Tomato, and Cheddar Breakfast Bake


  • Author: Meghan Yager
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

Our easy-to-make bacon, tomato, and cheddar breakfast bake is a loaded, all-in-one breakfast recipe that will brighten up any morning.


Scale

Ingredients

  • 1 pound sourdough (or a good quality gluten-free bread), cut into 1-inch cubes
  • 4 tablespoons unsalted butter, melted
  • 8 ounces bacon (or smoked turkey bacon)
  • 1 large yellow onion, thinly sliced (about 1 1/4 cups)
  • 2 cups freshly diced, seeded tomatoes (or one 28-ounce can diced tomatoes, drained and patted dry)
  • 4 cups shredded cheddar cheese (about 16 ounces)
  • 4 green onions, green parts only, chopped
  • 1 3/4 cups homemade or low-sodium chicken stock
  • 1 teaspoon sea salt 
  • 6 large eggs

Instructions

  1. Preheat oven to 350°F and adjust rack to middle position. 
  2. In a large bowl, lightly toss the sourdough and butter. Spread out on a large baking sheet in an even layer.
  3. Bake for about 20-25 minutes until bread is golden, stirring halfway through. 
  4. Cook bacon over medium-high heat in a large skillet until crisp.
  5. Transfer bacon to a plate lined with paper towels and pour out all of the fat from the pan except for 2 tablespoons. Roughly chop bacon and set aside. 
  6. Add the yellow onion to the skillet and cook over medium heat until caramelized, about 10 minutes.
  7. Add the tomatoes and cook until almost all the liquid has evaporated, about 5 minutes. Pour the vegetable mixture into a large bowl along with the bread, bacon, cheese, green onion, and stock.
  8. Stir until incorporated and season well with sea salt. Spread the mixture in a 9-by-13-inch baking dish and cover with foil. 
  9. Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the top is crispy.
  10. Remove the baking dish from the oven. Using a ladle, press 6 evenly-spaced indentations into the bread mixture. Crack an egg into each indentation.
  11. Return the dish to the oven and bake for about 15 minutes until eggs are set, but yolks are still runny. Serve immediately.

  • Category: Casserole
  • Method: Stovetop/Baking
  • Cuisine: Breakfast

Keywords: breakfast, bacon, tomato, cheddar, sourdough bread, casserole