Bacon Egg Cheddar Breakfast Casserole 08-May-2013
This breakfast casserole topped with runny eggs by F&W’s Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”
The recipe can be prepared through to just before baking and refrigerated overnight.
- 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
- 1/4 cup extra-virgin olive oil
- 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
- 1 large onion, halved and thinly sliced
- One 28-ounce can whole Italian tomatoes–drained, chopped and patted dry
- 1/2 teaspoon crushed red pepper
- 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
- 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
- 2 tablespoons snipped chives
- 1 3/4 cups low-sodium chicken broth
- 8 large eggs
- Hot sauce, for serving
- Preheat the oven to 350°F;.
- Lightly oil a 9-by-13-inch 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 crisp.
- 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 crushed red pepper and cook until any 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.
- Season with salt.
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 8 indentations into the bread mixture.
- 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.
- Serve the breakfast bake right away with hot sauce.