Food

Guest Post: Breakfast Bake

Hello!  Lindsay here.

When Gina visited Chicago a few weeks ago, I made this beautiful breakfast casserole for brunch. I had been eying the recipe for weeks, so I was glad that it turned out to be even more delicious than I was expecting. I like to refer to it as breakfast stuffing. It takes some time to put together, but since you can prepare most of it the night before, there is no excuse not to try this for a Holiday brunch this Christmas or New Years!

Breakfast Bake | www.vanillaandvelvet.com

Breakfast Bake
(Recipe from Food & Wine. As prepared, I cut the ingredients by approx. 25% since the only casserole pan we had was small.)

  • 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

I revised a bit based on what we currently had on hand: a mix of leftover french & sourdough bread, regular bacon, and only cheddar cheese.

Directions
Preheat the oven to 350°. 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. (You can prepare through this step the night before and keep it in the refrigerator.)

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.

Breakfast Bake | www.vanillaandvelvet.com

Breakfast Bake | www.vanillaandvelvet.com

Chop the bread into uniform cubes, toss with olive oil and bake the bread cubes at 350° for 20 minutes.

Breakfast Bake | www.vanillaandvelvet.com

Cook the bacon in a skillet until crispy. Once finished, keep approximately 2 tbs of bacon fat to cook the onions. Chop the bacon once it has cooled.

Breakfast Bake | www.vanillaandvelvet.com

Add the chopped onion to the skillet and cook for about 5 minutes.

Breakfast Bake | www.vanillaandvelvet.com

  Add tomatoes and crushed red pepper to the pan with the onions and cook for an additional 3 minutes.

Breakfast Bake | www.vanillaandvelvet.com

Mix the bread cubes, onion/tomato mixture, chopped bacon, shredded cheese, broth and chives together.

Breakfast Bake | www.vanillaandvelvet.com

Breakfast Bake | www.vanillaandvelvet.com

Bake the casserole covered in foil for 30 minutes, then remove foil and bake until crispy – about 15 minutes.

Breakfast Bake | www.vanillaandvelvet.com

Use a spoon to create holes in the casserole for the eggs.

Breakfast Bake | www.vanillaandvelvet.com

Crack the eggs directly over the casserole, one per indentation. Then return to the oven and bake for about 15 minutes for set whites and runny yolks.

Breakfast Bake | www.vanillaandvelvet.com

Enjoy the casserole with hot sauce and (missing from this photo) fresh chives sprinkled on top. A mimosa to wash it down doesn’t hurt either!

This article has 3 comments

  1. Gina

    Most amazing breakfast casserole in the world!!!!!!!!!

  2. Larry

    Gina made her awesome breakfast stuffing our extended family, 20 people, at Steamboat today. It was a big hit.
    Larry Mueller

  3. Andrew

    I woke up to find the creator of this blog make a delicious breakfast! It was fantastic!! Cooked for 20 ! This is a must cook especially if ur cooking for a big family! The only ingredient that could make this breakfast any better we were lucky enough to have this morning and that ingredient is the author of this blogs sparkling personality!

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