Bacon, Tomato and Cheddar Breakfast Bake with Eggs recipes

Bacon, Tomato and Cheddar Breakfast Bake with Eggs recipes
13 Ingredients
  • 1 pound (16 cups) bakery white bread, cut into 1-inch cubes
  • 1/4 cup extra-virgin olive oil
  • 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
  • 1 (large) onion, halved and thinly sliced
  • 28 ounces (1 can) whole Italian tomatoes, drained, chopped and patted dry
  • 1/2 teaspoon crushed red pepper
  • 1/2 pound (about 2 cups) extra-sharp cheddar, shredded
  • 1/2 pound (about 2 cups) Monterey Jack cheese, shredded
  • 2 tablespoons chives, snipped
  • 1 3/4 cups low-sodium chicken broth
  • salt
  • large eggs
  • hot sauce
Nutrition
701
35% daily value
8 servings
                                       
                                           
     

Fat

77% 50

Saturated

100% 20

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 6

Carbs

12% 35

Carbs (net)

- 31

Fiber

15% 4

Sugars

- 8

Sugars, added

- 0

Protein

58% 29

Cholesterol

31% 92

Sodium

43% 1038

Calcium

50% 498

Magnesium

15% 61

Potassium

12% 565

Iron

16% 3

Zinc

31% 3

Phosphorus

67% 471

Vitamin A

20% 183

Vitamin C

17% 15

Thiamin (B1)

37% 0

Riboflavin (B2)

36% 0

Niacin (B3)

43% 7

Vitamin B6

27% 0

Folate equivalent (total)

22% 87

Folate (food)

- 68

Folic acid

- 11

Vitamin B12

34% 1

Vitamin D

4% 1

Vitamin E

15% 2

Vitamin K

15% 18
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