Would you believe?! The real reason Old MacDonald had a farm wasn’t just so he could learn all of the farm animal sounds… it was really so he could have the excuse to start his mornings off with this Farmer’s Favorite Breakfast Bake! And can you blame him? Before he heads out for the day to hear a moo, moo there, he’s going to be right here chowing down on this savory version of French toast! Having these yummy bread slices soaked in a creamy sauce loaded with plenty of melty cheese, fluffy eggs, juicy tomatoes, and of course, crispy bacon is the best way to start any day… whether you’re down on the farm or not! The man knows what’s up (and also an array of animal noises), so trust him! Farmer’s Favorite Breakfast Bake will have you singing “e-i-e-i-o” for the rest of the day!
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
Step 1 –Spread the bread slices out on a rimmed baking sheet and let them sit until dried out, about 4-6 hours.
Step 2 –Preheat the oven to 375 degrees F.
Step 3 –Line a 12-1/2×9-1/2-inch rimmed baking sheet with parchment paper.
Step 4 –In a bowl, add the tomatoes, the oil, the salt, and the pepper and toss to combine.
Step 5 –Spread the tomatoes over the prepared baking sheet, but to one side.
Step 6 –Arrange the bacon strips as close to an even layer as possible on the other side of the prepared baking sheet.
Step 7 –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.
Step 8 –Transfer the tomatoes and the bacon to a plate and turn off the oven.
Step 9 –Discard the fat and the parchment paper from the baking sheet.
Step 10 –Wash the baking sheet, then coat it with the extra oil.
Step 11 –In a bowl, add the eggs, the milk, the salt, and the pepper and whisk to combine.
Step 12 –Dip the bread slices, one at a time, into the egg mixture and turn to coat them.
Step 13 –Place the coated bread slices in shingled, overlapping layers on the prepared baking sheet.
Step 14 –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.
Step 15 –Sprinkle the coated bread slices with the parsley and the cheese.
Step 16 –Top the cheese layer with the tomatoes and the bacon.
Step 17 –Refrigerate the coated bread slices, covered, for at least 1 hour and up to 24 hours.
Step 18 –Preheat the oven to 375 degrees F.
Step 19 –Bake the breakfast bake, uncovered, for 15 minutes.
Step 20 –Reduce the heat to 350 degrees F and bake until the breakfast bake is puffed and cooked through, about 20-25 minutes.
Step 21 –Let the breakfast bake cool slightly.
Step 22 –Serve the breakfast bake garnished with the cilantro.
