Bacon, Onion and Tomato-Egg Breakfast Bake

Bacon, Onion and Tomato-Egg Breakfast Bake
  • Total Time: 90
  • Servings: 8-10

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About this Recipe

This is a wonderful breakfast idea. Prepare it the night before and simply pop it in the oven while you sip your coffee.


1 tbsp (15 mL) Olive oil
2 Onions, diced
Salt and pepper
1 cup (250 mL) Diced Schnieders® Bacon
8 Eggs
3 cups (750 mL) Whole milk (3%)
1 tsp (5 mL) Dry mustard powder
1 cup (250 mL) Halved grape tomatoes
1 Loaf Dempster’s® Farmhouse™ Country White Bread, cut into 1” (2.5 cm) cubes
1 1/2 375 mL) Grated old Cheddar cheese Chopped fresh parsley


LIGHTLY COAT a 9” X 13” (3.5 L) rectangle baking dish with butter.

HEAT oil in a large skillet over medium. Add onions and cook, stirring occasionally for 12-15 minutes or until browned. Season with salt and pepper.

REMOVE onions from the pan and set aside. Add bacon to the same pan and cook until crisp.

WHISK eggs, milk, mustard powder, salt and pepper in a large bowl. Add onions, bacon and tomatoes. Gently fold in the bread cubes and cheese. Pour mixture into prepared pan and cover with plastic wrap.

ALLOW mixture to rest in the refrigerator overnight or up to 12 hours.

PREHEAT oven to 375˚F (190˚C). Place prepared breakfast bake on a rimmed baking sheet and bake in preheated oven for 1 hour or until set in the middle and golden on top.

SPRINKLE with parsley before serving.


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