Cheesy Bacon & Apple Breakfast Cake

0 Reviews

SERVINGS

8

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

NO

No one said cake needed to be sweet. This savory breakfast cake is packed with apples, cheddar cheese and dry aged bacon. So have a slice—or two.

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients
1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, diced
6 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
7 cups day old bread, preferably Italian or French loaves – torn into pieces
1 1/2 cups sharp cheddar cheese, shredded and divided
1/2 cup gruyere cheese, shredded
2 granny smith apples, peeled, cored and medium diced
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup powdered sugar
1/2 teaspoon cherry juice or cherry balsamic vinegar
1 1/2 teaspoons milk
DIRECTIONS
Heat large nonstick skillet over high heat. Cook bacon until just browned. Remove from skillet to paper towel-lined plate. Reserve 2 tablespoons bacon fat.

Whisk eggs, milk, salt and pepper in bowl. Place bread in large re-sealable plastic bag. Pour in egg mixture, 1 cup cheddar cheese, gruyere and all but 2 tablespoons of the cooked bacon. Seal and massage egg into bread. Refrigerate for at least 30 minutes, until egg is soaked into bread, or overnight.

Cook apples in reserved bacon fat over medium-high heat for approximately 2 minutes, stirring often. Turn heat to medium, add brown sugar and cinnamon, and cook an additional 8 minutes, or until apples are tender. Set aside or refrigerate overnight.

Preheat oven to 350˚F.

Spray 8" springform pan with nonstick spray. Pour half bread mixture into pan, pat down to compress. Layer apples on top, then add remaining half of bread mixture. Top with remaining bacon and remaining 1/2 cup cheddar cheese. Cover loosely with foil or pan lid. Bake for 25 minutes, then remove foil and bake for an additional 10 minutes until golden in color and bubbly on top. Allow to rest for 5 minutes before removing springform.

For glaze, combine powdered sugar, cherry juice and milk. If glaze is thin, add a little powdered sugar. Drizzle cake with icing, cut into slices and serve.

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Ingredients

1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, diced
6 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
7 cups day old bread, preferably Italian or French loaves – torn into pieces
1 1/2 cups sharp cheddar cheese, shredded and divided
1/2 cup gruyere cheese, shredded
2 granny smith apples, peeled, cored and medium diced
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup powdered sugar
1/2 teaspoon cherry juice or cherry balsamic vinegar
1 1/2 teaspoons milk

Directions

Heat large nonstick skillet over high heat. Cook bacon until just browned. Remove from skillet to paper towel-lined plate. Reserve 2 tablespoons bacon fat.

Whisk eggs, milk, salt and pepper in bowl. Place bread in large re-sealable plastic bag. Pour in egg mixture, 1 cup cheddar cheese, gruyere and all but 2 tablespoons of the cooked bacon. Seal and massage egg into bread. Refrigerate for at least 30 minutes, until egg is soaked into bread, or overnight.

Cook apples in reserved bacon fat over medium-high heat for approximately 2 minutes, stirring often. Turn heat to medium, add brown sugar and cinnamon, and cook an additional 8 minutes, or until apples are tender. Set aside or refrigerate overnight.

Preheat oven to 350˚F.

Spray 8" springform pan with nonstick spray. Pour half bread mixture into pan, pat down to compress. Layer apples on top, then add remaining half of bread mixture. Top with remaining bacon and remaining 1/2 cup cheddar cheese. Cover loosely with foil or pan lid. Bake for 25 minutes, then remove foil and bake for an additional 10 minutes until golden in color and bubbly on top. Allow to rest for 5 minutes before removing springform.

For glaze, combine powdered sugar, cherry juice and milk. If glaze is thin, add a little powdered sugar. Drizzle cake with icing, cut into slices and serve.