Brunch eggs-and-bacon bake

Instructions

• Set a large, wide frying pan over medium-high heat. Once hot, add bacon, then reduce heat to medium. It's all right if some slices overlap as bacon shrinks as it cooks. Cook, turning often, just until bacon is lightly browned, from 6 to 8 minutes. Remove bacon as it is cooked to a cutting board. Pat with paper towels to remove excess fat. Coarsely chop.

• Meanwhile, preheat oven to 350F (180C). Lightly coat or spray with vegetable oil 6 ovenproof custard cups that each hold about 3/4 cup (175 mL). Or coat a 9-inch (23-cm) pie plate. Slice tomatoes into quarters, then core and remove seeds. Finely chop onion.

• Sprinkle 1/2 cup (125 mL) cheese over bottom of dishes, dividing evenly. Arrange tomatoes overtop. Drizzle Worcestershire, if using, over tomatoes. Break one egg into each dish or in a layer overtop cheese and tomatoes in pie plate. Pierce each yolk with a fork just to break, but do not stir. Sprinkle with onion, then bacon and remaining 1 cup (250 mL) grated cheese.

• Bake, uncovered, in centre of 350F (180C) oven until eggs are set and cheese is melted, from 30 to 35 minutes. Remove from oven. Let stand 10 minutes. Turn out onto individual dinner plates or slice into thick wedges. Serve warm or at room temperature. Round out brunch with fruit salad and English muffins.