Breakfast Bake with Eggs

Breakfast is such a boring meal to have people over for. What do you make? A big bowl of scrambled eggs? Maybe a nice banana bread and a bowl of diced fruit. If you’re feeling really creative maybe you’ll make pancakes. The problem with all these options is the time it takes in the kitchen. You’re spending all your time in the kitchen prepping and cooking while people are milling around, drinking Bloody Mary’s or Mamosas and generally enjoying each other.

I have your solution. Enter the Breakfast Bake with Eggs.

This little ditty is great because most of the work is done the night before. You can prep most of the components the night before and shove it in the fridge with only the need to heat it up the next morning. But, unlike other breakfast casserole type meals, this one has pizzaz! The addition of fried eggs on top of the souffle gives you a sophisticated look that will put your guests in awe and make you look like the culinary royalty that you aim to be.

Here’s how you make it:

Ingredients

• 1 lbs White Bread
• 1/4C Extra Virgin Olive Oil
• 1 lbs Sliced Bacon
• 1/2 Large Onion, sliced thinly
• 28oz Can Diced Tomatoes
• 1/2 Tsp Crushed Red Pepper
• 1/2 lbs Shredded Cheddar Cheese
• 1/2 lbs Shredded Monterey Jack Cheese
• 2 Tbsp Chives, chopped
• 1-3/4C Chicken Broth
• Salt & Pepper
• 8 Eggs

Instructions

1. Cut the white bread into 1-inch cubes.
2. Cut the bacon into 1/2-inch pieces.
3. Toss the bread cubes in the olive oil and spread on a baking sheet. Place in a 350^o oven for about 25 minutes until cubes are crunchy like croutons.
4. While the bread cubes are baking, cook the bacon in a skillet until it is crispy. Remove from the skillet and dry on a paper towel. Retain the grease for future use.
5. Place the sliced onion in the skillet and cook until softened. Add the tomatoes and red pepper. Cook until the liquid has evaporated.
6. Place the bread cubes, bacon, shredded cheeses, chives, chicken broth and contents of the skillet into a large bowl. Stir until everything is evenly mixed. Place the contents into a 9-by-13 inch glass baking dish that has been oiled. Cover with a lightly-oiled piece of aluminum foil.
   At this point, the mixture can be placed in the refrigerator for baking the next morning.
7. Bake the mixture for 25-30 minutes (a bit longer if it was in the refrigerator).
8. Remove the foil and bake until the top is crispy.
9. Remove the dish and press 8 indentations into the mixture. The bottom of a 1C measuring cup works great for this task.
10. Crack an egg into each indentation and back until the egg whites are set but the yolks are still runny.
    Tip: The eggs will still look runny, but they are done.
11. Remove and serve as soon as possible.

Recommendations

The eggs themselves are the perfect garnish for this meal. A little chopped parsley on top gives a great country fresh taste to the meal. We have also found that a few shots of tabasco give this dish just the extra kick it needs.

Serve with some melon wrapped in proscutto and an adult beverage of your choice – Bloody Mary’s or Mamosas encouraged. Now you’ve got a unique dish to spice up those up-to-now mundane weekend brunches.

Go and try this recipe and let us know how it worked out for you!