Tomato Bacon Skillet Bread
This effortless Tomato Bacon Skillet Bread is a must-try! It does not need any kneading nor does it need any yeast, it is, however, high on flavor and happens to be gluten-free! Just some canned goods + fresh ingredients, and voilà – a skillet loaf that anyone can make!
What are the ingredients needed to make this Tomato Bacon Skillet Bread?
You will need the following 15 ingredients:
- Coconut oil
- Eggs
- Gluten-free flour
- Baking soda.
- Buttermilk
- Cooked bacon
- Hunt’s Tomatoes
- Ro*TEL or diced tomatoes
- Green onions
- Olive oil
- Onion
- Garlic
- Mustard seeds
- Celery
- Black beans
How to make this skillet bread?
- We start off by melting 1/4 cup of coconut oil – making sure not to heat it up too much.
- To this, 2 eggs are stirred in
- Then 1 1/4 cup of gluten-free flour (you could use regular flour if you desire) is added in along with 1 1/4 teaspoon of baking soda.
- A 1/2 cup of buttermilk is stirred in
- Then, a piece of cooked bacon is crumbled into this mixture
- The cans of Hunt’s Tomatoes and RoTEL are drained well and a 1/4 cup of Hunt’s Tomatoes, as well as a 1/4 cup of RoTEL are added in and the mixture is stirred till all ingredients are well combined.
- 2 green onions are chopped and sprinkled on top before the whole skillet is placed in an oven that has been preheated to 350 degrees, for 30 minutes.
- This bread is best served warm along with a quick and easy celery and bean salad.
KITCHEN HACK ALERT
Now you don’t need to wait 3+ hours to have a delicious, warm loaf to enjoy when you have company over!
Now, you can have that warm “loaf” in 40 minutes with no fuss!
This easy Tomato Bacon Skillet Bread is an easy Kitchen hack and comes in handy when you have guests over to watch a football game as you can spend more time with them as you throw all the ingredients into a skillet and then toss it in the oven and forget about it – at least till the timer goes off.
Throw in a quick and easy salad that uses the leftover Hunt’s Tomatoes and Ro*TEL along with some fresh celery, garlic, and onions, and you have a simple and delicious bread and salad combo to go along with any other game day eats that might make it onto the game day table.
When my daughter was around 7, we had a ritual most Saturday mornings when she didn’t have a soccer game to get to.
We would wake up before the sky turned a mix of gold and orange and blue and start making homemade bread. We’d prep the yeast-sugar-warm water mixture, add in flour and other fixings, and watch cartoons while the loaf proofed.
When we finally set the loaf in the oven, she would be too excited to sit and watch cartoons while the loaf baked, so she’d have me turn the oven light on while she sat in front of it, watching it bake.
And, I shared her anticipation, as there’s nothing quite like a homemade loaf – except maybe eating a homemade loaf while rooting for your favorite football team?!
Well, fast-forward 10 years and things have changed some.
Along the way, she has had to curb her gluten habit and it seems like we are often short on time, come Saturday morning.
So, our bread making has changed. These days I am more about easy, skillet loaves that need no kneading or proofing but are still high on flavor and taste – like this Tomato Bacon Skillet Loaf.
I’ve shared many sweet skillet cakes on here like this Flourless Peanut Butter Chocolate Skillet Cake and this Peanut Butter Jelly Skillet Cake. And this savory skillet bread comes together in much the same way. A few simple ingredients are mixed and baked up in one skillet.
Ingredients
- 1/4 cup of coconut oil
- 2 eggs
- 1 1/4 cup of gluten-free flour
- 1/4 teaspoon of baking soda.
- 1/2 cup of buttermilk
- A piece of cooked bacon
- 1/4 cup of Hunt’s Tomatoes
- 1/4 cup of Ro*TEL
- 2 green onions
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 1 teaspoon mustard seeds
- 4 stalks celery chopped
- 1 cup black beans
- leftover Hunt’s Tomatoes and Ro*TEL after making the Tomato Bacon Skillet Bread
Instructions
- We start off by melting 1/4 cup of coconut oil – making sure not to heat it up too much.
- To this, 2 eggs are stirred in
- Then 1 1/4 cup of gluten-free flour (you could use regular flour if you desire) is added in along with 1 1/4 teaspoon of baking soda.
- A 1/2 cup of buttermilk is stirred in
- Then, a piece of cooked bacon is crumbled into this mixture
- The cans of Hunt’s Tomatoes and Ro*TEL are drained well and a 1/4 cup of Hunt’s Tomatoes, as well as a 1/4 cup of Ro*TEL are added in and the mixture is stirred till all ingredients are well combined.
- green onions are chopped and sprinkled on top before the whole skillet is placed in an oven that has been preheated to 350 degrees, for 30 minutes.
- This bread is best served warm along with a quick and easy celery and bean salad.
While the Tomato Bacon Skillet Loaf is baking:
- Saute onions and garlic in a pan with olive oil for about 15 minutes
- Add the celery, mustard seeds, black beans and leftover Hunt’s Tomatoes and Ro*TEL tomatoes and saute for another 5 minutes or so
- Top with chopped spring onion, almond slivers, chili flakes, avocado and/or lime
- Enjoy warm with a slice of Tomato Bacon Skillet Loaf
You know how much I love bread. That’s fabulous looking!
Thanks so very much Melanie!
This could be the whole meal, it looks so good and I know the aroma must be amazing!
Thanks so much Chris! You cannot beat the smell of bacon cooking right? 🙂
As I think anything with bacon in it is perfect I know I would love this bread
I couldn’t agree more – bacon rocks! 🙂 Thanks Tandy!
For a carb. lover like me, this is a perfect treat, Shashi. That bean salad looks glorious too.
Thanks so much Angie
Your skillet recipes are legendary Shashi.
I have to admit to you that I don’t have a skillet pan though.
So I’ve now added one to my Amazon wish list.
Lynne will be difficult to convince that I need a skillet, but fortunately I’ve been pinning your skillet recipes for a while now, so I’m sure when I show her those, she’ll be convinced. And hopefully I’ll have one for my birthday, in May. Or at least Christmas. 🙂
Aww shucks – thanks so very much, Neil! You are way too kind!
Oooh yes a skillet is a must – once you start churning out your creations with your skillet, Lynne will completely be on board with your new purchase – especially if you have that 3 beet smoothie on hand to wash down your skillet creations! 🙂
Everytime I come across a delicious skillet bread recipe, I’m reminded that I have an unseasoned, unused cast iron skillet I bought two years ago… precisely to make recipes like this!
One of my New Year resolutions is to finally get out that pan and get cooking on it! Have pinned and bookmarked this yummy looking gluten free bread to inspire me to get it done!
Thanks so much Ally – I adore my skillet I think it’s probably my favorite pan from all the others!
I can’t believe how easy that is. I love the idea of baking bread with my daughters. I have to get into that routine.
Katie, I could kiss whoever invented the skillet – skillets make everything quick and easy and delicious! 🙂
if there is bacon in the oven in loaf form, there’s now way I couldn’t wait. I love it! i bet it smelled wonderful.
Lindsay, you and bacon = me and bacon … so you know how good this smelt! 🙂
Thanks bunches BTW
Your daughter is a girl after my own heart, Shashi. I used to sit and watch things bake. Back in the day. Oh my. It was so exciting. Life has changed, but I just took a picture a week or two ago of Hudson propped on his elbows watching the homemade pizza bake. Too. Funny. What goes around… This skillet bread looks absolutely fantastic and I love that it’s quick. That’s my speed these days, out of necessity. Have a fabulous day, wish we were enjoying a slice of this together! xo
Awww – reading about your Hudson sure does make me miss those days when my daughter was younger – they grow up way too fast, don’t they Allie?! And you are right – sometimes they end up surprising us by being little carbon copies of our former selves! 🙂
I sure wish we were enjoying this followed by the best part – a slice of that double D (decadently delicious) chocolate cake you featured! xo
Bacon baked into bread? Genius! I would love to pair this with a nice side of scrambled cheesy eggs and a big cup of coffee!
Oh my gawsh – scrambled eggs with this would be amazing!!! Thanks so much Megan
I knew I liked lil Shashi! Homemade bread is amazing, and I love just sitting there watching it bake, too. Of course, I also love cartoons so that would be a tough decision for me. I love this bacon + tomato combo you’ve got here. I can just imagine that loaf baking in my kitchen right now, and it smells delicious! 🙂
Haha – well, guess you could always put a TV in the kitchen? I got a small one and at one time did exactly that! Of course we also used that same tv when we camed out on our back deck – talk about glampin huh?!
BTW Thanks so much David!