Bacon, Tomato and Cheddar Breakfast Bake with Eggs

My husband and I had this for dinner tonight and loved, loved, loved it! Amazing flavors all baked together and what great presentation. This would be a wonderful addition for a special occasion breakfast, brunch or just because! The recipe comes from foodandwine.com.

Bacon, Tomato, & Cheddar Bake

Bacon, Tomato, Cheddar Bake 2

1 lb white artisan bread, cut into 1″ cubes
1/4 cup extra-virgin olive oil
1 lb sliced applewood smoked bacon, cut into 1/2″ pieces
1 large onion, halved and thinly sliced
1 (28 oz) can whole Italian tomatoes, drained, chopped and patted dry*
8 oz extra-sharp cheddar, shredded
8 oz Monterey Jack cheese, shredded
2 Tbl snipped chives
1¾ cups chicken broth
8 large eggs (or 6, your choice)

Preheat oven to 350. In large bowl, toss bread with olive oil and spread on large rimmed baking sheet.  Bake for 20 minutes, tossing once, until bread is golden and lightly crispy. Leave oven on.

Meanwhile, in large skillet, cook bacon until crisp.  Transfer bacon to paper towels to drain: reserve 2 Tbl of fat in skillet. Add onion to skillet and cook until softened. Add tomatoes and cook until liquid is evaporated, about 3 minutes.

Return toasted bread cubes to the large bowl.  Add contents of skillet, bacon, shredded cheddar, shredded Monterey Jack, chives and broth. Stir until bread is evenly moistened.  Spread mixture in sprayed 9″x13″ baking dish and cover with lightly foil.

Bake for 30 minutes.  Remove foil and bake until top is crispy, about 15 minutes longer. Remove baking dish from oven and using a ladle, press indentations into bread mixture (you can do 6 or 8). Crack an egg into each indentation. Return dish to oven and bake for about 15 minutes, until egg whites are set but yolks are still runny. Cook longer if you do not want runny yolks. Serve right away while it’s warm.

*I used a 28 oz can petite diced tomatoes, works great and no chopping needed.

One Year Ago: Happy St. Patrick’s Day Double Frosted Dark Chocolate Mint Cupcakes

Two Years Ago: Strawberry Malt Cookies Strawberry Malt Cookies

Three Years Ago: Caramel Walnut Dream Bars Caramel Walnut Bars

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Cheddar Wafers

It’s time to think game food, the big football games are here. Homemade cheddar crackers, something a little different and fun! Buttery and flavorful.

Cheddar Wafers

2 cups grated cheddar cheese
1/2 cup butter, softened
1/4 tsp celery seeds
4 tsp Worcestershire sauce
1/4 tsp dry mustard
1/8 tsp cayenne pepper
1 cup flour
1/4 tsp season salt
salt for baking sheet

In standing mixer or food processor, mix cheese, butter, celery seeds, Worcestershire, dry mustard, and cayenne. Add flour and mix or process until combined. Gather dough into a ball and knead on a lightly floured surface. Shape dough into a 12″ log, wrap in plastic and refrigerate until firm.

Preheat oven to 350°. Sprinkle two baking sheets with salt. Slice the log into 1/4″ thick slices and place 1″ apart on baking sheets. Bake wafers for 18-20 minutes, or until lightly browned on the bottom and around edges. Transfer them to a wire rack to cool before serving.

One Year Ago: Peanut Butter Chocolate Chip Reeses Cookies Peanut Butter Chocolate Chip Reeses Cookies

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Three Years Ago: Cheese Bread Cheese Bread

Baked Sausage & Bacon Spaghetti

We had this for dinner tonight, delicious!  Adapted from deepsouthdish.com, this recipe makes a lot, great if you have a big family or feeding a crowd.

12 oz spaghetti noodles, cooked and drained
1 lb ground mild Italian sausage
½ cup real bacon bits
1 cup chopped onion
1 cup chopped bell pepper
2 (14.5 ounce) cans Italian style diced tomatoes, with liquid
2 tsp Italian seasoning
2 cups grated sharp cheddar cheese, divided
1 (10-3/4 ounce) can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

Preheat the oven to 350°.  Spray 9″x13″ baking dish with non stick spray.  Break spaghetti noodles in half or thirds and cook as directed on package.  Brown sausage in large skillet, add bacon bits and cook for couple minutes, drain, remove and set aside.  Add onion and bell pepper to skillet and cook until softened, about 5 minutes.  Add tomatoes, Italian seasoning, and cooked sausage and bacon.  Bring up to a boil, reduce heat and simmer for 10 minutes.

Layer half the spaghetti noodles in prepared baking dish.  Spoon over half the meat sauce.  Sprinkle half the cheddar and then repeat those layers once more.  Combine cream of mushroom soup with water and blend well. Drop over top layer of cheese and carefully spread over top.  Sprinkle with Parmesan cheese and bake uncovered, for 30 to 35 minutes, or until heated through and bubbly around edges.

One Year Ago Today:  Seed Bread

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cheese Bread

Oh my, the combination of two of my favorite foods…cheese and bread!  This is wonderful!

3 cups flour
1 Tbl baking powder
1 tsp salt
1/4 tsp cayenne pepper (optional)
1/4 tsp pepper (optional)
4 oz sharp cheddar cheese, cut into little cubes
2 oz swiss cheese, cut into little cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tbl butter, melted
1 egg, lightly beaten

Preheat oven to 350°.  Spray 9×5 loaf pan.  In large bowl, whisk flour, baking powder, salt, cayenne, and pepper.  Stir cheese cubes into flour mixture.  In another bowl, whisk milk, sour cream, melted butter, and egg.  Fold wet mixture into dry ingredients.  Stir just until combined!  Spread batter into loaf pan.  Bake for 45-50 minutes.  Let cool 10 minutes in pan, then cool on wire rack for 1 hour for nice slices.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.