This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
Servings:8 | Calories:1454 | Total Fat:113g | Chol:445mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 113g
Sat Fat 57g
Total Carb 34g
29% Monterey Jack cheese
21% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
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 Hot sauce, for serving
Directions : View recipe directions on foodandwine.com