hosting a brunch can be difficult and stressful. making it as simple as possible for yourself will make life easier.
for our girls’ secret santa brunch, i decided to try out a breakfast bake that would allow me to hang out with friends instead of making made-to-order eggs.
a few snacks beforehand didn’t hurt the process.
- 1 medium onion, diced
- 1 can on diced tomatoes
- 6 eggs
- 6 slices of bacon
- 6 slices of white bread, cut into 1″ cubes
- 1 c. chicken stock
- 1/4 c. olive oil
- 1/2 tsp. red pepper flakes
- 2 c. cheddar cheese
- 2 c. Monterey Jack cheese
- asparagus, steamed & chopped (optional)
- cherry tomatoes, halved (optional)
preheat the oven to 350 degrees. lightly oil a 9×13 glass pan. in a large bowl, toss the bread with olive oil. spread on a large backing sheets and bake for 20 min until crisp & golden.
in a skillet, cook the bacon until crisp on medium heat. transfer the bacon to a plate with paper towels to drain. add the onion and cook until softened, about 5 minutes. add the tomatoes and red pepper flakes. cook about 5 minutes, or until the liquid is evaporated.
return the toasted bread to the large bowl. add the tomato mixture, chopped bacon, both cheeses, and chicken broth. stir until the bread is moistened. season with salt. (optional: add the cherry tomatoes & steamed, chopped asparagus)
spread the mixture in the oiled baking dish and cover lightly with foil.
bake for 30 minutes in the center of the oven. remove the foil and bake for another 15 minutes, or until the top is crispy. remove the dish from the oven. using a big spoon or ladle, press 6 indentations into the mixture. crack an egg into each indentation.
return the dish to the oven. bake for 15 minutes until the whites are firm but yolks are still runny. serve immediately.