Holidays mean company and the company likes to be fed. (I like to be fed too.) So today I’m sharing a new favorite. I invented with the end of a bumper crop of tomatoes at my sister-in-law’s house over Thanksgiving. It’s a crowd-pleaser. We cleared out the pan quickly. And even if the tomatoes are only a memory where you are, the roasting trick elevates any mundane tomato into full-flavor. And if you bottled or froze tomatoes during the season (nice work!), check the bonus points, you can use those here.
BLT Baked Eggs
1 hour, mostly inactive time
All of the familiar flavors of summer’s favorite sandwich for breakfast. It’s a crowd-pleaser and can be assembled in advance up to the final bake and then finished in the oven in the morning. Want to fast-track it even more? Check out the bonus points for the version with canned roasted tomatoes, just don’t forget to drain them first.
½ tablespoon olive oil
3 cups roughly chopped tomatoes (halved if small)
4-6 slices of bacon, finely chopped
1 teaspoon salt, divided
3-4 cups sourdough bread, cubed (dry or toasted preferred)
¾ teaspoon pepper
2 cups whole milk
3 generous handfuls of spinach leaves, chopped if large
Preheat oven to 450°. While oven heats add oil, tomatoes, ¼ t. salt, and bacon in a 9×13 pan. Toss together and spread evenly. And roast until tomatoes color and bacon is cooked about 15-20 minutes.
While the tomatoes roast, whisk eggs, milk, salt, and pepper. When tomatoes are ready, remove the pan from the oven and sprinkle spinach over the top. Return to the oven for 1-2 minutes for spinach to wilt. Remove from oven again, add bread, and pour egg mixture over. Turn oven down to 400° and bake for 35 minutes when the eggs are puffed and jiggly set, firm-set will overcook the eggs, so pull them early. (They will continue to firm as they cool.) Serve warm.
- Vegetarian and turkey bacon alternatives can replace the pork, or omit it and increase the olive oil by 1 T.
- If starting with precooked bacon and a 28 oz. can of drained fire-roasted tomatoes, skip ahead to simply assembling, wilting the spinach, add the bread and then the eggs and bake to trim the prep and baking time.
- Up the nutrition by bumping the spinach up an extra handful or two and using whole grain sourdough.
- Serve with chopped avocado or spicy mayo if desired.