1 cup finely chopped yellow onion (about 1 medium onion)
1 cup finely chopped carrots (about 2 medium carrots)
3 garlic cloves, minced
3 cups unsalted chicken stock
3/4 cup unsalted butter, melted
6 large eggs
1 tablespoon finely chopped fresh sage
1 tablespoon chopped fresh chives
1 tablespoon orange zest
2 teaspoons kosher salt
1 teaspoon black pepper
How to Make It
Preheat oven to 400°F. Spread cubed rolls and bread on baking sheets in single layers; bake in preheated oven until toasted, about 20 minutes. Let stand until ready to use.
Cook bacon in a skillet over medium until crisp, about 7 minutes. Transfer to a plate lined with paper towels to drain, reserving drippings in skillet. Add onion, carrots, and garlic to skillet; cook, stirring often, until softened, about 5 minutes. Remove skillet from heat. Crumble bacon.
Whisk together stock, butter, eggs, sage, chives, zest, salt, and pepper in a large bowl. Add toasted bread cubes, onion mixture, and crumbled bacon; toss to combine. Let stand 20 minutes. Spread mixture in a lightly greased 13- x 9-inch glass baking dish. Bake in preheated oven until top and sides are golden brown and mixture is set, about 25 minutes.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.