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Bacon, Tomato and Cheddar Breakfast Bake

This breakfast bake 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."
8 Servings - 2 hr - foodandwine.com
Servings:8  | Calories:1454 | Total Fat:113g  | Chol:445mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 113g
174 %
Sat Fat 57g
285 %
Total Carb 34g
11 %
Fiber 2g
8 %
Sugars 5g
---
Cholesterol 445mg
148 %
Sodium 2404mg
100 %
Protein 74g
149 %
Calories:
31% Cheddar
29% Monterey Jack cheese
21% Others combined
17% Bacon
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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
Salt
8 large eggs
Hot sauce, for serving

Directions : View recipe directions on foodandwine.com

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