- Dish type
Deliciously different brunch with bacon, egg, potato, tomato and spicy peppers, garnished with basil and crispy olive oil bread. Serves two.
Kent, England, UK
1 person made this
- olive oil
- 4 rashers smoked back bacon, roughly chopped into large chunks
- 1 medium potato, baked and roughly chopped
- 1 (400g) tin chopped tomatoes
- salt and black pepper, to taste
- 2 free range eggs
- 4 to 6 red peppers from jar, left whole
- french bread
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Pre-heat the oven to 190 C / Gas 5.
- In a frying pan add a little bit of oil, heat then add the bacon pieces. Stir well and cook through. Add the potato and tomatoes and mix well together. Continue to warm through, stirring until hot. Add seasoning to taste.
- Divide mixture between two ovenproof dishes. Make a well in the centre of each dish and gently crack the egg into each well. Place the peppers around the top of the mixture, slightly pushing down.
- Place the dishes onto a baking tray and cook in the oven until eggs cooked through, 10 to 12 minutes.
- Meanwhile slice 2 to 3 rounds of bread and pan fry in olive oil until crispy (optional).
- Serve the baked egg brunch with the bread.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
So simple, but really tasty alternative to a weekend fry up!-06 Nov 2013
- 8 slices bacon
- 1 medium onion, chopped
- 1 loaf Italian bread, cut into 1-inch cubes
- 2 cups shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cottage cheese
- 5 eggs
- 1 ½ cups milk
- ½ teaspoon McCormick® Ground Mustard
- ½ teaspoon McCormick® Ground Nutmeg
- ¼ teaspoon McCormick® Black Pepper, Ground
Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels crumble and set aside. Add onion to drippings in skillet cook and stir 3 minutes or until softened.
Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
Assorted toppings: shredded Cheddar cheese and crispy chorizo (see Cook's Note) diced lox and scallions sauteed sliced mushrooms 1-inch pieces of steamed asparagus crumbled feta and chopped chives
- Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
- Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
- Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
- Carefully remove the ramekins from the water bath. Let cool slightly before serving.
To crisp up the chorizo, slice the chorizo on the bias and saute in a large pan over medium heat, stirring often, until crispy, 4 to 6 minutes.
How to make Egg Casserole
This breakfast casserole with bacon is fairly easy to make! As always, you can follow along with the photos for step-by-step instructions and a few helpful notes, or you can watch the video (or both)!
Cook the bacon, onion and garlic
The first step in making this recipe to sauté the bacon, onion and garlic over medium heat until the bacon just begins to brown. Be sure to stir every few minutes.
Note: For a vegetarian version (without bacon), simply add 2 TBS olive oil to the pan and sauté the onions and garlic together until the onions are soft, then add the rest of the veggies!
Add Peppers, Cover & Cook
Once the bacon just begins to brown, add the diced peppers and stir until they are evenly dispersed in the bacon/onion mixture. Cover and cook for 5-7 minutes, stirring every minute or two. Cook until the bacon is browned and the peppers are soft.
Remove the pan from the heat and let the veggie/bacon mixture cool while you make the rest of the egg casserole recipe.
Combine Eggs & Spices
While the bacon/veggie mixture is cooling, whisk the eggs together until they are uniform in color and smooth. Then add the seasoning to the beaten eggs and whisk to combine.
Add vegetable mixture & cheese
Add the cooled bacon/vegetable mixture to the egg/spice mixture and stir to combine. Next, add the cheese and stir until it is evenly distributed.
Pour the egg casserole mixture into a 9x13" baking dish and bake in the preheated oven for 25-30 minutes.
How do you know when an egg casserole is done?
This egg casserole is done when the top is set and slightly browned.
What temperature should an egg casserole be cooked to?
You can also check the doneness of an egg bake recipe by testing the internal temperature. When an instant read thermometer reads 160 degrees F, the breakfast casserole is done!
Cool for 5 minutes, cut and serve warm! I like to serve this healthy breakfast casserole with a side of roasted potatoes, roasted sweet potatoes, or a delicious salad.
Here are some of my favorite toppings to serve with this egg casserole:
- A dollop of sour cream
- I'm the person who loves to eat my eggs with ketchup!
- My son loves eating this egg bake with a scoop of homemade salsa.
- You can't go wrong serving it with homemade guacamole.
- Top this egg bake with chopped fresh herbs.
How to store this healthy breakfast casserole:
Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days.
Can you freeze a breakfast casserole?
Yes! Be sure to cut it into the proper serving sizes for your appetite, and freeze in an airtight container for up to 2 months.
To reheat: remove the egg casserole from the freezer and warm in the microwave or oven until heated through.
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Baked egg and beans is a vegetarian breakfast dish that can also be eaten for lunch or dinner.
Easy to prepare, this recipe takes just over half an hour to make. Enjoy this dish for a relaxed brunch this weekend.
Did you use liquid smoke in your dish? What did you think of it?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!
Love to eat eggs? Try this recipe next: avocado egg with panzanella
Individual Baked Eggs
Single-serve egg cups made with croutons, ham, egg, and cheese. You can easily change this recipe up to use other ingredients like bacon instead of ham or a different kind of cheese. You can make these up to an hour ahead of time (any longer and the croutons will get soggy) and keep in the fridge until ready to bake. To make more than one, simply change the serving size below and the recipe will automatically adjust all the ingredients.
24 Baked Egg Dishes That Will Upgrade Every Morning
Improve your day with one of these amazing recipes for baking eggs.
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- 1 tablespoon olive oil, or to taste
- ½ cup finely chopped ham
- 2 tablespoons grated Gruyere cheese, divided
- ½ cup heavy whipping cream
- salt and ground black pepper to taste
- 2 eggs
- ¼ teaspoon chopped fresh chives
Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
WHAT IS SHAKSHUKA?
It’s basically eggs that are baked or poached in a fragrant tomato sauce, usually with capsicum (bell peppers), onion and spices like cumin and paprika, reflecting the Middle Eastern and North African roots of this dish. It’s actually quite similar to Huevos Ranchos – the Mexican version of Shakshuka!
Though traditionally thought of as a breakfast or brunch recipe, I’m forever on my “eggs anytime of the day” crusade and I’m sitting here at 5.18pm on Wednesday 25 July 2018, wondering what to have for dinner tonight and I just decided to make this (again).
3-Ingredient Egg Breakfast Skillet
- Every Sunday, my boyfriend and I sneak out long before most people are awake to steal ourselves a seat at our favorite local diner. Breakfast is always the same—a cup of coffee, a plate of hashbrowns and eggs. It’s basic, I know. But it’s splendid and simple.
One weekend, the alarm failed. We woke, blinking, to bright midmorning sun. Our early morning ritual dashed, we decided to recreate our usual at home. Turns out, it’s even better that way! There’s nothing like sitting with the fire blazing in pajamas and socks, with a hot coffee on the coffee table and this pretty little 3-Ingredient Egg Breakfast Skillet on your plate.
Whether you’ve overslept your own weekend morning ritual or are simply looking for a way to wow your humans, this divine dish should make it on your menu. You will not be sorrowed.
Here’s your ingredient lineup: hashbrowns, eggs, cheese.
That is literally it. It’s like a minimalist dream come true.
Pop your hashbrowns in a cast iron skillet and cook until golden brown.
Now, here’s a little trick I’ve learned about hashbrowning: Leave them alone and resist the temptation to overstir. Those beautiful little hashies won’t brown if you’re constantly meddling, so let them fry for at least 5 minutes before you flip them or fiddle with a spatula.
Now, grab a spoon and create little nests in your hashbrowns. Just a slight tamping down is all you need, you don’t want those hashbrowns to give way to the bottom of the skillet. Just create a little space for your eggs to settle.
Three eggs in and it’s time to transfer this skillet to the oven. A quick bake to set the eggs and you’ll end up with this…
Which is, hands down, the most delicious little brekkie you’ve ever had. Unless, of course, you feel the angsty need to garnish things as I do. In which case, sprinkle some parsley bits.