BCT Breakfast Bake with Eggs
1 lb. White Bread, cut into 1 inch cubes
¼ cup Extra Virgin Olive Oil
1 lb. Applewood Smoked Bacon Slices, cut into ½ inch pieces
1 large Yellow Onion, halved and thinly sliced
1 (28 oz.) can Whole Italian Tomatoes, drained, chopped & patted dry
½ tsp. Crushed Red Pepper
½ lb. (2 cups) Extra-Sharp Cheddar, shredded
½ lb. (2 cups0 Monterey Jack Cheese, shredded
2 tbsp. Fresh Chives, snipped
1¾ cups Chicken Broth (low-sodium)
½ tsp. Salt
8 large Fresh Eggs
Toss bread in the oil and spread on a rimmed baking sheet. Place in a pre-heated 350 degree oven for about 20 minutes or until lightly crisp and golden. Set aside. In a large skillet over moderately high heat, cook bacon (about 8 minutes), drain on paper towels and reserve 2 tbsp. of bacon fat in pan. Add the onion and cook over moderate heat until softened 9about 5 minutes) and then add tomatoes and red pepper. Cook until liquid has evaporated (about 3 minutes). Now return bread cubes to the large mixing bowl used to coat them. Add the contents of the skillet, the bacon, the shredded cheeses, chives and broth. Mix until bread is evenly moistened. Season with salt and spread mixture into a 9x13 baking dish that has been sprayed or lightly oiled. Place a lightly oiled or sprayed sheet of foil over the dish to cover. Place in the pre-heated 350 degree for 30 minute. Remove foil and continue baking another 15 minutes or until top is crispy. Carefully remove dish from oven and set on a solid surface. Using a ladle, make 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 more minutes or until whites are set and yolks are still runny. Serve immediately maybe with a little hot sauce.
Note: You could try different breads to change up the flavor a little. You could also use diced tomatoes. Just be sure to drain and pat dry with paper towels.
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