Recipe Background
Farmer's Favorite Breakfast Bake combines rustic charm with convenience, thanks to overnight soaking.
Years ago, I found myself in the early, bleary-eyed days of a new chapter as a farmer in a small rural town. Moving from the city to embrace the tranquility of the countryside, mornings quickly became my favorite time. They offered a quiet opportunity to reflect while preparing for a day filled with fresh air and honest labor. On my first harvest season, I wanted to create a breakfast that honored the abundance of the land and provided the sustenance needed for the long hours ahead. It was on one particularly chilly morning that the idea for this Farmer’s Favorite Breakfast Bake took root.
The recipe came together from the simplest elements in my kitchen. Thick slices of sandwich bread were the perfect vessel, absorbing a rich mixture of fresh eggs and milk. With cherry tomatoes growing in the backyard, they added a touch of brightness. For a satisfying crunch, thick-cut bacon was an obvious choice. I learned that drying out the bread beforehand kept the layers distinct and soaking the bread in the egg mixture overnight was essential to infusing rich flavors. The final flourish came with a sprinkle of sharp cheddar and parsley, because every harvest needs a little vibrancy, right? Remember, drizzling a little extra olive oil on the baking sheet ensures nothing sticks—and the flavors meld beautifully when given time to rest before baking.
Each bite of this dish reminds me of those early farm days. It has become a beloved staple whenever I gather friends and family around the table to share stories, laughter, and the simple joys of a hearty breakfast made with love.
Ingredients
- 1 loaf sandwich bread cut into 10-12 3/4-inch-thick slices
- 1 cup cherry tomatoes halved
- 1 tablespoon extra-virgin olive oil plus more, to taste
- kosher salt to taste
- freshly ground pepper to taste
- 6 strips thick-cut bacon
- 8 large eggs
- 1 2/3 cups whole or 2% milk
- 2 tablespoons fresh parsley leaves chopped
- 3 ounces sharp cheddar grated
- cilantro to taste, chopped, for garnish
Directions
- Spread the bread slices out on a rimmed baking sheet and let them sit until dried out, about 4-6 hours.
- Preheat the oven to 375 degrees F.
- Line a 12-1/2x9-1/2-inch rimmed baking sheet with parchment paper.
- In a bowl, add the tomatoes, the oil, the salt, and the pepper and toss to combine.
- Spread the tomatoes over the prepared baking sheet, but to one side.
- Arrange the bacon strips as close to an even layer as possible on the other side of the prepared baking sheet.
- Roast the tomatoes and the bacon until the tomatoes are wrinkled and begin to soften and the bacon is about 3/4 of the way cooked, about 20-25 minutes.
- Transfer the tomatoes and the bacon to a plate and turn off the oven.
- Discard the fat and the parchment paper from the baking sheet.
- Wash the baking sheet, then coat it with the extra oil.
- In a bowl, add the eggs, the milk, the salt, and the pepper and whisk to combine.
- Dip the bread slices, one at a time, into the egg mixture and turn to coat them.
- Place the coated bread slices in shingled, overlapping layers on the prepared baking sheet.
- Evenly pour the remaining egg mixture over the top of the coated bread slices. It will pool at the top, sink through the bottom, and then absorb as it sits.
- Sprinkle the coated bread slices with the parsley and the cheese.
- Top the cheese layer with the tomatoes and the bacon.
- Refrigerate the coated bread slices, covered, for at least 1 hour and up to 24 hours.
- Preheat the oven to 375 degrees F.
- Bake the breakfast bake, uncovered, for 15 minutes.
- Reduce the heat to 350 degrees F and bake until the breakfast bake is puffed and cooked through, about 20-25 minutes.
- Let the breakfast bake cool slightly.
- Serve the breakfast bake garnished with the cilantro.
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