Wednesday, September 4, 2013

Baked Brunch Casserole

Baked Brunch Casserole
(8 servings)


1 lb. loaf Bakery White Bread, unsliced
¼ cup Extra Virgin Olive Oil
1 lb. sliced Smoked Bacon, cut into ½ inch pieces
1 large Yellow Onion, halved & thinly sliced
1 (28 oz.) can Whole Italian Tomatoes, drained, chopped & patted dry.
½ lb. Extra Sharp Cheddar Cheese, shredded
½ lb. Pepper-jack Cheese, shredded
2 tbsp. Fresh Chives, snipped
1 ¾ cups Chicken Broth
as needed Salt
8 large Fresh Eggs


Cut bread into 1 inch cubes and place in a large bowl. Add the oil and toss bread cubes to coat. Spread bread out on a rimmed baking sheet and place in a pre-heated 350 degree oven. Bake for about 20 minutes or until golden and lightly crisp. Be sure to toss once or twice during this time. Set aside to cool. In a large saute pan over medium-high heat, cook the bacon until crisp (about 8 minutes) stirring as needed. Remove bacon to paper towels and reserve 2 tbsp. of the fat. Add the onions to the fat in the pan and lower heat to medium. Saute until softened stirring occasionally (about 5 minutes). Now add the tomatoes and cook until liquid is evaporated (about 3 minutes). Combine the bread, onion mixture, bacon, both cheeses, chives and broth in the large bowl. Season with salt and spread mixture into a lightly oiled 9x13 glass baking dish. Cover with lightly oiled foil and bake in the pre-heated oven for 30 minutes. Remover foil and bake about 15 minutes longer or until top is crispy. Using a large spoon or ladle, make 8 indentations in mixtures top equally spaced for the eggs. Crack an egg in each of the indentations and return dish to the oven for about 15 minutes. Make sure whites are set and yolk is still runny. Cut into 8 sections and serve.

Note: You could use diced ham or crumbled cooked sausage instead the bacon if desired.

Note: You could use diced tomatoes or even fresh ripe tomatoes in recipe. Just be sure to drain and pat dry.

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