Bacon, Tomato and Cheddar Breakfast Bake with (or without) Eggs
I’m always happy to find a new breakfast casserole to make, especially one you can make the night before and finish baking in the morning. And what better combination is there than bacon, eggs, tomatoes, onions, bread and cheese? This was a really easy recipe. I skipped the last step of putting eggs in indentions in the top of the casserole for the last 15 minutes of cooking, because we were already having scrambled eggs, but I’ll definitely try it next time. Here’s the recipe: Bacon, Tomato and Cheddar Breakfast Bake with Eggs.
The first step is to toast the bread with olive oil. I used a loaf of sourdough and thought that gave the casserole great flavor.
I should have chopped up the bacon before frying it, but threw it in the pan in strips without thinking, then crumbled it later.
The bread, cheese, chopped tomatoes, sauteed onions, chives and bacon make for a tasty combination. I could have eaten this before it was cooked! The only other addition is a little bit of chicken broth. I was concerned this would make the dish soggy, but it didn’t. It added flavor and everything crisped up nicely in the oven. Here’s everything in the pan, ready to go…
I refrigerated this overnight and baked it the next morning. Before baking, I left it out of the refrigerator for about 40 minutes to get it closer to room temperature so it wouldn’t take forever to cook. It ended up taking the full hour of the various steps (30 minutes covered, 30 minutes uncovered) the recipe called for. As I mentioned, I left out the last step of making “runny” eggs on top, but maybe next time.
Tagged with bacon, breakfast casserole, cheddar, cheese, chicken broth, chives, Eggs, make-ahead, monterey jack, onions, sourdough, tomatoes
