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
Adapted from Food and Wine. Serves 8
1 pound sourdough, cut into 1-inch cubes
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 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 9×13 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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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 25 comments… read them below or add one }
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
My husband will love this. Yum.
Josh will love this! Maybe we will make it this weekend.
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!
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!
this is my kind of food and what a great combo of flavors! thanks, Carrie, for yet another terrific dish!
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!
I cannot wait to try this recipe! Thanks Carrie.
~ GGG
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!
Looks yummy! Can’t wait for some weekend guests, and I can serve this at my unofficial bed and breakfast.
) Thanks for sharing!
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.
Looks simple and delicious!
Wow. This looks so good and EASY. What a great idea. Thanks for sharing this time saving dish that’s perfect for company!
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…
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!!!
Sounds like a winner – and looks mouth wateringly good!
Oh. My. Gosh. This looks amazing! The eggs nesting on top is genious. Thanks for sharing!
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!
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!
What a great dish for a breakfast feast! Looks filling.
Oh snap! I’m gonna have a go at this soon. I never knew this was possible.
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.
Finally made this dish for Mother’s Day Brunch. It was a HUGE hit!! Thanks again.
~ GGG
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?
Without the eggs on top, it should freeze well. I would thaw it, crack the eggs on top and bake.
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