Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Bacon, Tomato and Cheddar Breakfast Bake with Eggs
14 Ingredients
  • 1 lb bakery white bread, cut into 1-inch cubes (16 cups)
  • ¼ cup extra virgin olive oil
  • 1 lb sliced applewood-smoked bacon, cut into 1/2-inch pieces
  • 1 large onion, halved and thinly sliced
  • 1 whole Italian tomato, drained, chopped and patted dry
  • 1 can 28-ounce whole Italian tomato, drained, chopped and patted dry
  • ½ tsp crushed red pepper
  • ½ lb extra-sharp cheddar, shredded (about 2 cups)
  • ½ lb Monterey Jack cheese, shredded (about 2 cups)
  • 2 Tbsp snipped chives
  • 1 ¾ cup low-sodium chicken broth
  • salt
  • 8 large eggs
  • hot sauce, for serving
Nutrition
791
40% daily value
8 servings
                                       
                                            low-​carb
     

Fat

86% 56

Saturated

112% 22

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 7

Carbs

12% 36

Carbs (net)

- 31

Fiber

19% 5

Sugars

- 8

Sugars, added

- 0

Protein

73% 37

Cholesterol

94% 282

Sodium

52% 1246

Calcium

58% 585

Magnesium

17% 69

Potassium

13% 633

Iron

23% 4

Zinc

38% 4

Phosphorus

84% 588

Vitamin A

28% 256

Vitamin C

18% 17

Thiamin (B1)

84% 1

Riboflavin (B2)

58% 1

Niacin (B3)

44% 7

Vitamin B6

38% 0

Folate equivalent (total)

27% 108

Folate (food)

- 88

Folic acid

- 11

Vitamin B12

54% 1

Vitamin D

11% 2

Vitamin E

19% 3

Vitamin K

12% 14
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