Breakfast Bake

Breakfast Bake
Serves 6
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 1 Whole Grain Bread Loaf, slices cubed
  2. 120ml Extra Virgin Olive oil
  3. 8 slices smoked bacon/rashers, cut into ½ inch pieces
  4. 1 large onion, thinly sliced
  5. 2 cans diced tomatoes, drained
  6. 1 teaspoon crushed red pepper
  7. 150g extra sharp cheddar, shredded
  8. 150 mozzarella, shredded
  9. 1 scallion, chopped
  10. Salt and pepper
  11. 6 eggs
  1. Preheat the oven to 375°F/ 190°C. In a bowl toss bread and olive oil together, sprinkle with salt and pepper to season. Toast in glass dish for 20 minutes.
  2. In a saucepan, cook bacon until browned, about 8 minutes, set aside on a plate with paper towel to drain. Keep about 2 -3 tablespoons of bacon fat in the pan.
  3. Add the onion to the pan and cook for 3 – 5 minutes, add tomatoes, red pepper and cook for a further 3 minutes.
  4. Return all ingredients to a large bowl along with cheeses, green onion. Toss until well combined. Transfer to oiled glass baking dish, cover with foil and bake for about 25 – 30 minutes.
  5. Using a spatula or a cup, press down 6 holes in the bread, break and crack an egg into each indentation.
  6. Return to the oven and bake for a further 15 minutes depending on how well done you want your eggs.
  7. Scoop out with a spoon and serve immediately. This is great to serve with some Siracha hot chili sauce.
Chef Stuart O'Keeffe

I grew up with my parents’ cooking us breakfast meals for dinner. A big fry up with fresh soda bread for example, nothing could beat that. Here  is my simple treat I like to have for both breakfast and Dinner.

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