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Bacon, Egg and Tomato Breakfast Bake

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14 cups cubed white bread
¼ cup olive oil, divided
1 large onion, diced
Pinch salt
1 teaspoon crushed red pepper flakes
1 (28-ounce) can whole peeled tomatoes, drained and chopped
1 (24-ounce) package HORMEL® BLACK LABEL® Bacon, cooked according to package directions and cut into 1-inch pieces
2 cups shredded cheddar cheese
1 cup shredded Provolone cheese
½ cup sliced green onions
1½ cups chicken broth
6 eggs
Hot pepper sauce, if desired


  1. Heat oven to 375°F.

  2. In extra large bowl, combine bread cubes and ¼ cup olive oil. Arrange in single layer on 2 baking sheets. Bake 20 to 23 minutes or until bread is golden brown, stirring occasionally.

  3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion. Cook 5 minutes or until softened, stirring occasionally. Stir in salt and crushed red pepper flakes.
    Add tomatoes. Cook 5 minutes or until all liquid has evaporated.

  4. In large bowl, combine toasted bread cubes, tomato mixture, bacon, Cheddar cheese, Provolone cheese, green onions and broth; toss to combine. Spread mixture into greased 9 x 13 inch baking pan. Cover with foil. Bake 30 minutes. Remove foil; bake 20 minutes or until top is crispy.

  5. Remove dish from oven. Using back of medium-sized ladle, make 6 indentations in bread mixture. Crack an egg into each hole. Bake, uncovered, 12 to 15 minutes or until whites are set and yolks are soft, or cook to desired doneness. Serve with hot sauce, if desired. Serves 6.