Bacon, Tomato and Cheddar Breakfast Bake with Eggs
"This breakfast casserole 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."..."
INGREDIENTS
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1 pound (16 cups) bakery white bread, cut into 1-inch cubes
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1/4 cup extra-virgin olive oil $$
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1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
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1 (large) onion, halved and thinly sliced $
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28 ounces (1 can) whole Italian tomatoes, drained, chopped and patted dry
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1/2 teaspoon crushed red pepper
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1/2 pound (about 2 cups) extra-sharp cheddar, shredded
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1/2 pound (about 2 cups) Monterey Jack cheese, shredded $
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2 tablespoons chives, snipped
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1 3/4 cups low-sodium chicken broth $$
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Salt
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8 (large) eggs $$
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Hot sauce, for serving
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