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bacon egg tomato breakfast bake

Bacon, Egg and Tomato Breakfast Bake

Treat yourself this morning with this amazing breakfast recipe.

Serving Size:
Total Time:
More than 1 hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Level of Difficulty:
Rate this recipe: Rating: 5 (1 votes cast)


This recipe is recommended for 6 servings
  • 14 cups cubed white bread
  • 1/3 cup olive oil, divided
  • 1 large onion, diced
  • 1 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can whole peeled tomatoes, drained and chopped
  • 1 (24-ounce) package HORMEL® BLACK LABEL® Pecanwood Bacon
  • 2 cups shredded Cheddar cheese
  • 1 cup shredded Provolone cheese
  • 1/3 cup sliced green onions
  • 1 1/2 cups chicken broth
  • 6 large eggs
  • Pinch salt
  • Hot pepper sauce, if desired


  1. Heat oven to 375°F. Grease 13x9-inch pan.
  2. In extra-large bowl, combine bread cubes and 1/4 cup olive oil. Arrange in single layer on two baking sheets. Bake, stirring occasionally, 20 to 23 minutes or until bread is golden brown.
  3. In large skillet, heat remaining oil over medium-high heat. Add diced onion; cook, stirring occasionally, 5 minutes or until softened. Stir in salt and red pepper flakes. Add tomatoes; cook 5 minutes longer or until all liquid is evaporated.
  4. In large bowl, combine toasted bread cubes, tomato mixture, bacon, Cheddar cheese, Provolone cheese, green onions and broth; toss to combine. Spread mixture into pan. Cover with aluminum foil. Bake 30 minutes. Remove foil; bake 20 minutes longer or until top is crispy. Remove from oven.
  5. With back of medium ladle, make 6 indentations in bread mixture. Crack 1 egg into each hole. Bake uncovered 12 to 15 minutes or until whites are set and yolks are soft or until desired doneness. Serve with hot sauce, if desired.