This is ideal for a brunch party; the entire casserole can be assembled the night before so all that’s left to do is bake it the next day. And let’s be real: We’d happily eat it for dinner, too.
Recipe information
Yield
8 Servings
Ingredients
1
½
4
2
1
1
6
1
4
6
2
Preparation
Step 1
Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15–20 minutes. Let cool.
Step 2
Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
Step 3
Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4–6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7–10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1–2 minutes.
Step 4
Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
Step 5
Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35–45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10–12 minutes. Let cool 10 minutes, then top with parsley.
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Reviews (21)
Back to TopInsanely tasty. Read all the comments and modified accordingly: doubled the paprika, garlic, and bacon. I let it sit overnight. Baked at 350 for 35 minutes and at 425 with the eggs. An absolute hit — can’t wait to make it again.
Kokes
Los Angeles, CA
10/8/2022
I’d like to try making this gluten-free and dairy-free. Any experience or advice?
Jennifer
DC
1/7/2022
Very good recipe. My advice is the following: - Double the paprika, bacon, onion and garlic - Make sure you have enough red pepper sauce - at least 32 oz / 1000 ml of roasted red peppers and 1.5 cups cream - Bake at 350-425 - Add cheese once the eggs are a few minutes from ready
Brian Rowland
Vancouver, BC
7/10/2021
The dish worked very well! People really liked it, and I’d recommend the following modifications: - Use ⅓ cup olive oil for the bread crumbs in a 350 oven - Make sure you have enough of the red pepper “sauce” - lots of roasted red pepper and cream. Use at least 2 16 oz / 500 ml jars of roasted red peppers (you could go to 750 ml no problem) and 1.5 cups cream - Double the paprika, which has a very subtle flavour to begin with - Feel free to double the bacon, onion and garlic too, and be generous with salt/pepper as the bread, eggs and red pepper sauce require these to bring out the full flavours of the dish - You can either toss the breadcrumbs in the sauce (as recipe states) or spread the crumbs in the baking dish and ladle the sauce over the crumbs. Either way produces a great result - Bake the casserole at 350-425 Fahrenheit for 30-40 mins and let the top get a bit crusty. This will help some of the liquid in the sauce evaporate - To cook the eggs, I recommend using a higher heat like 425. At 350 they seem to take a long time for the whites to set - A couple of minutes before the eggs were ready we added crumbled feta to the top
Brian Rowland
Vancouver, British Columbia
7/10/2021
Forgot to add that I used a baguette and a half instead of bread. It created a heavier mixture which was wonderful and when I baked the croutons they didn’t burn and were perfect at 450
Rbjmsol
Ca
1/20/2020
Great recipe- rave reviews- because I can’t have dairy added coconut cream instead. My friend doesn’t like bacon so used soy chorizo instead. Will definately make it again
Anonymous
Ca
1/20/2020
I am definitely saving this to make again later-It was kind of like a breakfast dressing, light, fluffy and comforting. But I wanted to echo the comments before mine. I took them into consideration before I made this and I was really happy with the results–folks even asked for the recipe. I made a handful of tweaks based on personal preference/what was available to me, but here are the important ones: _Two 16oz. Jars of Roasted Red Peppers was a great and needed change in order to make sure there was liquid to submerge the bread in. This was the biggest change I made from the original recipe, but in just one of those jars was at most 4.5 peppers, and with their note of getting about 12 peppers in–I feel justified in recommending this change. _Have some extra cream on hand just in case you feel like you need help "submerging" the croutons in the baking dish. _Baked at 350. The final result was moist but not wet (and more importantly not dry) texture with a crispy top, and I can't wait to eat again.
Anonymous
Portland, OR
12/2/2019