I hope you’ll forgive me for not getting a Sweet Tooth Sunday post up yesterday! Along with Cinco de Mayo we were celebrating my fiancé’s birthday! I made a scrumptious two layer cake that I’ll be posting the recipe for next Sunday! Speaking of next Sunday.. it’s Mother’s Day! I put together a hearty and delicious breakfast bake the other day that will be perfect for a Mother’s Day brunch!
Recipe adapted from Food and Wine
1 loaf (1lb) of wheat bread, cut into cubes
¼ cup olive oil
1lb thick cut bacon, cut into small chunks
1 yellow onion, finely chopped
3 medium tomatoes, chopped
½ tsp crushed red pepper
8 oz sharp cheddar, shredded
8 oz Monterey Jack cheese, shredded
2-3 stalks of green onion, finely chopped
1 ½ cups chicken broth
Salt and pepper to taste
Preheat oven to 350 degrees F. Lightly oil a 9 by 13 inch glass baking dish.
(1.) In a large bowl, toss bread cubes and olive oil and spread out on a large baking sheet. Bake for 20 minutes or until lightly toasted, stirring occasionally. Return bread cubes back to bowl. (2.) While waiting on the bread cubes, cook bacon pieces in a large skillet, stirring occasionally, until crisp. Use a slotted spoon to transfer bacon to a plate lined with paper towels. Drain bacon fat from skillet, reserving 2 tablespoons to cook vegetables in. (3.) Add chopped onion to skillet and cook over medium for 5 minutes or until softened. (4.) Add chopped tomatoes and crushed red pepper and cook another 3-5 minutes.
Add to bowl with toasted bread cubes along with bacon, shredded cheese, green onion, and chicken broth.
Stir until bread cubes are evenly moistened and season with salt and pepper. Spread mixture in prepared baking dish. Rub one side of a sheet of foil with olive oil and place (oil side down) over baking dish.
-We had a friend staying with us that was vegetarian so I split up my mixture and made part of it without bacon. I used a line of chopped green onion to tell the difference between both sides!
(5.) Place in the oven and bake for 30 minutes. Remove foil and bake another 15 minutes or until top is crispy. (6.) Remove from oven and use the back of a ladle to press 6 indentations into the bread mixture. (7.) Crack an egg into each indentation. (8.) Place back in the oven and bake another 15 minutes or until eggs are set. I baked mine all the way through, but it’s really good if you leave the yolks a little runny!
Top with Cholula or Sriracha sauce and serve!
You can also make this the night before and just bake it when you’re ready to eat! Be sure to check the center in case it’s not warmed all the way through.