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February 23, 2011

Bacon, Tomato, and Cheddar Breakfast Bake

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This breakfast bake is amazing and perfect for company because you can prep it ahead of time!

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.

This breakfast bake is amazing and perfect for company because you can prep it ahead of time!

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.

Serves: Serves 8

Bacon, Tomato, and Cheddar Breakfast Bake

Adapted from Food and Wine.

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Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
7.8.1.2
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https://deliciouslyorganic.net/bacon-tomato-cheddar-breakfast-bake/
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Filed Under: Breakfast, Gluten Free Recipes, Grain Free Recipes, Nut-free, Uncategorized | 35 Comments

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35 Comments

  1. 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 :)
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  2. Mamabear

    February 23, 2011 at 7:03 am

    My husband will love this. Yum.
    to Mamabear" aria-label='Reply to this comment to Mamabear'>Reply to this comment
  3. Maria

    February 23, 2011 at 7:03 am

    Josh will love this! Maybe we will make it this weekend.
    to Maria" aria-label='Reply to this comment to Maria'>Reply to this comment
  4. 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!
    to Heather {Multiply Delicious}" aria-label='Reply to this comment to Heather {Multiply Delicious}'>Reply to this comment
  5. 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!
    to brandi" aria-label='Reply to this comment to brandi'>Reply to this comment
  6. 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!
    to the urban baker" aria-label='Reply to this comment to the urban baker'>Reply to this comment
  7. 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!
    to Christie {Nourishing Eats}" aria-label='Reply to this comment to Christie {Nourishing Eats}'>Reply to this comment
  8. GirlyGreenGirl

    February 23, 2011 at 7:36 am

    I cannot wait to try this recipe! Thanks Carrie. ~ GGG
    to GirlyGreenGirl" aria-label='Reply to this comment to GirlyGreenGirl'>Reply to this comment
  9. 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! :)
    to Elizabeth (Foodie, Formerly Fat)" aria-label='Reply to this comment to Elizabeth (Foodie, Formerly Fat)'>Reply to this comment
  10. 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!
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  11. 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.
    to Natasha @ Saved by the Egg Timer" aria-label='Reply to this comment to Natasha @ Saved by the Egg Timer'>Reply to this comment
  12. Emily@SoDomesticated

    February 23, 2011 at 10:29 am

    Looks simple and delicious!
    to Emily@SoDomesticated" aria-label='Reply to this comment to Emily@SoDomesticated'>Reply to this comment
  13. 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!
    to Brooke@FoodWoolf" aria-label='Reply to this comment to Brooke@FoodWoolf'>Reply to this comment
  14. 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...
    to Maryea {Happy Healthy Mama}" aria-label='Reply to this comment to Maryea {Happy Healthy Mama}'>Reply to this comment
  15. 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!!!
    to Nancy@acommunaltable" aria-label='Reply to this comment to Nancy@acommunaltable'>Reply to this comment
  16. Lucy Lean

    February 23, 2011 at 6:15 pm

    Sounds like a winner - and looks mouth wateringly good!
    to Lucy Lean" aria-label='Reply to this comment to Lucy Lean'>Reply to this comment
  17. Gail

    February 24, 2011 at 10:17 am

    Oh. My. Gosh. This looks amazing! The eggs nesting on top is genious. Thanks for sharing!
    to Gail" aria-label='Reply to this comment to Gail'>Reply to this comment
  18. 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!
    to Natanya @ Fete & Feast" aria-label='Reply to this comment to Natanya @ Fete & Feast'>Reply to this comment
  19. 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! ;)
    to Darla @ Bakingdom" aria-label='Reply to this comment to Darla @ Bakingdom'>Reply to this comment
  20. Kristen

    February 25, 2011 at 12:12 pm

    What a great dish for a breakfast feast! Looks filling.
    to Kristen" aria-label='Reply to this comment to Kristen'>Reply to this comment
  21. 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.
    to Phillip Glickman" aria-label='Reply to this comment to Phillip Glickman'>Reply to this comment
  22. 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.
    to Damaris @Kitchen Corners" aria-label='Reply to this comment to Damaris @Kitchen Corners'>Reply to this comment
  23. GirlyGreenGirl

    May 9, 2011 at 9:37 am

    Finally made this dish for Mother's Day Brunch. It was a HUGE hit!! Thanks again. ~ GGG
    to GirlyGreenGirl" aria-label='Reply to this comment to GirlyGreenGirl'>Reply to this comment
  24. 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?
    to Jaci" aria-label='Reply to this comment to Jaci'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  25. 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.
    to Jana" aria-label='Reply to this comment to Jana'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  26. 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?
    to Becky" aria-label='Reply to this comment to Becky'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • 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 :)
        to Becky" aria-label='Reply to this comment to Becky'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    February 23, 2011 at 2:56 pm
    [New Post] Bacon, Tomato, and Cheddar Breakfast Bake: http://su.pr/1MLCGW #organic #realfood #recipe
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. Dinners By Dani says:
    February 23, 2011 at 3:14 pm
    turn this #gluten free just use the baguettes from http://t.co/oO6srcT, Tomato, and Cheddar Breakfast Bake http://t.co/Mh3yUln
    to Dinners By Dani" aria-label='Reply to this comment to Dinners By Dani'>Reply to this comment
  3. girlygreengirl says:
    February 23, 2011 at 3:39 pm
    Holy Moly this looks good! Have you drooled over, I mean tried, @delorganic's recipes? http://fb.me/ArqZ3Pbs
    to girlygreengirl" aria-label='Reply to this comment to girlygreengirl'>Reply to this comment
  4. Darla says:
    February 23, 2011 at 3:55 pm
    RT @delorganic: [New Post] Bacon, Tomato, and Cheddar Breakfast Bake: http://su.pr/1MLCGW #organic #realfood #recipe
    to Darla" aria-label='Reply to this comment to Darla'>Reply to this comment
  5. sadrigla says:
    March 10, 2011 at 4:50 pm
    Bacon, Tomato, and Cheddar Breakfast Bake http://su.pr/Agabef
    to sadrigla" aria-label='Reply to this comment to sadrigla'>Reply to this comment

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Hi, I’m Carrie Vitt, NTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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