Bacon Tomato and Cheddar Breakfast Bake with Eggs

Ingredients

• 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
• 1/4 cup extra-virgin olive oil
• 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
• 1 large onion, halved and thinly sliced
• One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
• 1/2 teaspoon crushed red pepper
• 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
• 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
• 2 tablespoons snipped chives
• 1 3/4 cups low-sodium chicken broth
• Salt
• 8 large eggs
• Hot sauce, for serving

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