Gluten Free Breakfast Bake




1- UDI’S Gluten Free Whole Grain Bread Loaf, slices cubed ½ cup Extra Virgin Olive oil

¾ pound smoked bacon, cut into ½ inch pieces

1 large onion, thinly sliced

1- 28oz can diced San Marzano tomatoes, drained

1 teaspoon crushed red pepper

1-cup extra sharp cheddar, shredded

1-cup Monterey jack cheese, shredded

½ cup green onion, chopped

6 eggs

Salt and pepper


1. Preheat the oven to 375°F. 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 measuring 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.

Recipe provided by Chef Stuart O'Keeffe.


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