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Bacon, Tomato and Cheddar Breakfast Bake with Eggs
FOOD AND WINE13Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. white bread (bakery, cut into 1-inch cubes, 16 cups)
- 1/4 cup extra-virgin olive oil
- 1 lb. applewood smoked bacon (sliced, cut into 1/2-inch pieces)
- 1 onion (large, halved and thinly sliced)
- 28 oz. Italian tomatoes (whole, —drained, chopped and patted dry)
- 1/2 tsp. crushed red pepper
- 1/2 lb. extra sharp cheddar (shredded, about 2 cups)
- 1/2 lb. Monterey Jack cheese (shredded, about 2 cups)
- 2 Tbsp. chives (snipped)
- 1 3/4 cups low sodium chicken broth
- salt
- 8 large eggs
- hot sauce (for serving)
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