Combine first 4 ingredients in a bowl, stirring well with a whisk.
Heat oil in a large cast-iron or oven-proof skillet over high heat. Add onion; sauté 2 minutes. Add sage and garlic; sauté 1 minute. Add pepper and tomatoes, stirring well. Bring to a boil; cook 1 minute. Stir bread into tomato mixture; top with cheese. Pour egg mixture over tomato mixture (pan will be very full).
Carefully place pan in oven; bake at 450° for 25 minutes or until egg is set. Let stand 5 minutes. Cut into 4 wedges.
Wow. It was truly amazing! I made it for friends at their cottage and they are STILL raving about it, a year later!! I did get a bag of shredded mozzarella that really made it. I also used fresh tomatoes instead of canned, and fresh basil.
Absolutely fabulous! The layers of this were beautiful in cross-section, with the egg mixture on top of the bread/tomato mixture. I served it at brunch with bacon and yogurt, and it is definitely company-worthy. The goat cheese was the best part - little pockets of creaminess!
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