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Bacon, Tomato, and Cheddar Breakfast Bake

by Deliciously Organic on February 23, 2011

I finally found the breakfast to end all breakfasts. When friends and family come to visit, I’m usually stumped as to what to serve for breakfast. I want something that doesn’t pull me away from my guests, but is good enough to make them want more. My family loves bacon, I love anything savory, and protein is a must in our house for the first meal of the day.

The beauty of this dish is that you can make it ahead of time. This way, instead slaving over a hot stove in a kitchen dusted in flour and filled with dirty mixing bowls, you merely pop this baby in the oven and visit with your guests.

Accompany this with fresh fruit, coffee, and maybe milk for the kids. It’s filling, so no one will be itching for a snack an hour later.

Remember if you buy from good sources of eggs, butter and bacon (organic and grass-fed or pastured) they provide healthy amounts of omega-3 fatty acids and linoleic acid. Sourdough made the old-fashioned or artisan way contains probiotics that are beneficial to the digestive system.

Packed with healthy fats, protein, and flavor – this ultimate breakfast dish really satisfies.

Bacon, Tomato, and Cheddar Breakfast Bake

Serving Size: Serves 8

Bacon, Tomato, and Cheddar Breakfast Bake

Adapted from Food and Wine.


  • 1 pound sourdough, cut into 1-inch cubes (or for a gluten-free/grain-free option use 1 recipe of these biscuits)

  • 4 tablespoons unsalted butter, melted

  • 12 ounces smoked bacon (nitrate-free and pastured, preferred)

  • 1 large yellow onion, thinly sliced

  • 1 (28-ounce) can diced tomatoes, drained and patted dry

  • 4 cups cheddar cheese (I prefer raw cheddar)

  • 4 green onions, chopped

  • 1 3/4 cups chicken stock

  • Sea salt

  • 6 large eggs


Preheat oven to 350º and adjust rack to middle position. In a large bowl, lightly toss the sourdough (or biscuits) and butter and spread out on a large baking sheet. Bake for about 20-25 minutes until bread is golden.

Cook the bacon over medium-high heat in a large skillet until crisp. Transfer bacon to a plate lined with paper towels and pour out all fat except for 2 tablespoons.

Add the onion to the skillet and cook over medium heat until caramelized, about 10 minutes. Add the tomatoes and cook until almost all the liquid has evaporated, about 5 minutes.

Pour the onion mixture into a large bowl along with the bread, bacon, cheese, green onion, and stock. Stir until incorporated and season well with sea salt. Spread the mixture in a 9x13 baking dish (if you are making the gluten-free/grain-free version of this recipe then use an 11 x 7-inch baking dish) and cover with parchment paper and then with foil (I do this so the foil doesn't touch the food). (At this point, you can place the dish in the refrigerator and then bake in the morning.)

Bake for 30 minutes and then remove the foiland parchment. Bake an additional 15 minutes until the top is crispy. Remove the baking dish from the oven and, using a ladle, press 6 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes until eggs are set, but yolks are still runny. Serve immediately.

This post is linked to Simple Lives Thursday

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{ 30 comments… read them below or add one }

marla {family fresh cooking} February 23, 2011 at 7:01 am

Carrie loving this “ultimate breakfast dish”! You are right, when we choose the best organic ingredients our bodies will thank us for it. Love the eggs nesting on top :)


Mamabear February 23, 2011 at 7:03 am

My husband will love this. Yum.


Maria February 23, 2011 at 7:03 am

Josh will love this! Maybe we will make it this weekend.


Heather {Multiply Delicious} February 23, 2011 at 7:08 am

Carrie this sounds like the perfect way to start a day! The ultimate breakfast baked with protein and other important and key nutrients. Love it!


brandi February 23, 2011 at 7:09 am

I love breakfast bakes like this. They’re a great way to use up extra bread and veggies. Plus, eggs are always my top choice for a good breakfast!


the urban baker February 23, 2011 at 7:13 am

this is my kind of food and what a great combo of flavors! thanks, Carrie, for yet another terrific dish!


Christie {Nourishing Eats} February 23, 2011 at 7:21 am

This looks delicious. We are having out of town guest soon and I have been looking for something easy to serve. We are gluten free but I could easily substitute some local gluten free bread. Thanks for the recipe!


GirlyGreenGirl February 23, 2011 at 7:36 am

I cannot wait to try this recipe! Thanks Carrie.



Elizabeth (Foodie, Formerly Fat) February 23, 2011 at 8:35 am

This reminds me of a casserole my grandmother used to make. It involved cut up chunks of french bread with ham, cheddar cheese, milk, and eggs. She used to serve it for brunch. I remember eating it at ANY time of the day, it was so good and satisfying. You’ve inspired me again to dig out that recipe and update it… after I make a batch of yours first to give me the energy, of course! :)


Laura February 23, 2011 at 8:35 am

Looks yummy! Can’t wait for some weekend guests, and I can serve this at my unofficial bed and breakfast. :o) Thanks for sharing!


Natasha @ Saved by the Egg Timer February 23, 2011 at 9:12 am

It must be sourdough month! I did a Sourdough casserole, I just saw a french toast sourdough casserole on someone else and now yours :) Great minds do tend to think alike 😉 This looks great, I will be trying. Good for an Easter crowd too.


Emily@SoDomesticated February 23, 2011 at 10:29 am

Looks simple and delicious!


Brooke@FoodWoolf February 23, 2011 at 12:09 pm

Wow. This looks so good and EASY. What a great idea. Thanks for sharing this time saving dish that’s perfect for company!


Maryea {Happy Healthy Mama} February 23, 2011 at 1:29 pm

Oh, I am so trying this! I have guests in town visiting so this is perfect timing. Thank you!
Quick question: How do you know if the sourdough you are buying is made “the old fashioned way”? I want to make sure I am buying the right kind! I know making it myself would be best. Someday…


Nancy@acommunaltable February 23, 2011 at 2:40 pm

Breakfast casseroles are the best!! I love the addition of the tomatoes in this one and that instead of doing a custard you cooked the eggs on top!!!


Lucy Lean February 23, 2011 at 6:15 pm

Sounds like a winner – and looks mouth wateringly good!


Gail February 24, 2011 at 10:17 am

Oh. My. Gosh. This looks amazing! The eggs nesting on top is genious. Thanks for sharing!


Natanya @ Fete & Feast February 24, 2011 at 8:36 pm

I’m right there with you in being on the hunt for a great breakfast option for visitors or even a brunch buffet. This dish seems to combine everything savory that people enjoy into a single dish that leaves you free to work on the other parts of breakfast/brunch prep. Lovely!


Darla @ Bakingdom February 25, 2011 at 3:05 am

My sis is in town visiting and I made this for breakfast yesterday morning… She says she’s either going to stay forever or kidnap and make me cook for her and her family! I just pointed her to your blog! 😉


Kristen February 25, 2011 at 12:12 pm

What a great dish for a breakfast feast! Looks filling.


Phillip Glickman March 8, 2011 at 11:06 pm

Oh snap! I’m gonna have a go at this soon. I never knew this was possible.


Damaris @Kitchen Corners March 14, 2011 at 9:16 pm

this is my kind of breakfast. i too love bacon and anything savory and i get super annoyed when an hour after breakfast the kids want a snack (i want a snack). i love this recipe.


GirlyGreenGirl May 9, 2011 at 9:37 am

Finally made this dish for Mother’s Day Brunch. It was a HUGE hit!! Thanks again.



Jaci October 23, 2012 at 10:57 am

I’m wondering how this would freeze? I’m starting a OAMC club with some friends and I’m currently trying to collect various types of recipes to pull from if we can’t/don’t find another one we love! I would love to add this to our breakfast category but need to know how it freezes?


Deliciously Organic October 23, 2012 at 12:04 pm

Without the eggs on top, it should freeze well. I would thaw it, crack the eggs on top and bake.


Jana August 26, 2013 at 6:27 pm

Could I use fresh tomatoes? I have so many, I’d like to get rid off them.


Deliciously Organic August 27, 2013 at 6:24 am

They should work just fine. I would squeeze out the seeds so the dish doesn’t become too watery.


Becky November 3, 2013 at 8:56 am

If I’m making the paleo version biscuits, do I bake them first 20-25 min then toss them in butter and rebake for 20-25min?


Deliciously Organic November 4, 2013 at 8:10 am

Yes, you bake them first, toss with the butter and then bake again. The 2nd baking makes them more like a crouton.


Becky November 4, 2013 at 12:25 pm

Thanks! I’ll try that next time. I took them out about half way through and brushed butter on them, they fell apart in the ‘bake’ so mine didn’t look as pretty as yours but it was sooo good! My husband loved it too, which makes it a total success in my book :)


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