Regular readers of this blog know that eggs are my favorite food, and I just can't pass up cheese, eggs, and bread at brunch so when I came across this recipe on Food & Wine, it was a no brainer. The combination of creamy eggs with smoky salty bacon, sweet tomatoes, and tons of melted cheese is a crowd pleaser. This dish can be prepared way ahead of time so if you have a brunch or potluck to go too, you won't have to stress yourself out the day of to get it ready. Despite the eggs getting a little overcooked, leftovers of this dish are equally as good since the flavors have time to meld. The only change I made to this recipe was to used diced tomatoes and cut the original amount in half. It comes from Food & Wine, November 2010 and can be found here.
One year ago: Parmesan Truffle Popcorn
Two years ago: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
Three years ago: Free-Form Onion Tart
Four years ago: Greek Orzo and Shrimp with Mustard-Dill Vinaigrette