Newnan
Weekend Breakfast Bake
1 Loaf of bread, slices cubed
1/2 cup Branch & Vine Extra Virgin Olive Oil
3/4 lb smoked bacon, cut into 1/2” pieces
1 large onion, thinly sliced
1 28oz. can diced tomatoes, drained
1 tsp crushed red pepper
1 cup extra sharp cheddar, shredded
1 cup Monterey jack cheese, shredded
1/2 cup green onion, chopped
6 eggs salt and pepper
Preparation
Preheat oven to 375 degrees. In a bowl, combine bread cubes and olive oil. Sprinkle with salt and pepper to season. Bake in a glass dish for 20 minutes. Cook bacon until browned, drain grease and set aside. Keep about 2-3 tbsp. of bacon fat in the pan. Add the onion to the pan and cook for 3-5 minutes, add tomatoes, red pepper and cook for three minutes. Put all ingredients in a large bowl with cheeses and green onion. toss until combined. Transfer to an oiled glass baking dish, cover with foil and bake for about 25-30 minutes. Using a measuring cup, press six holes in the bread. Break and crack an egg into each hole you just made. Return to oven and bake 15 minutes.