Bacon, Egg and Cheese Toast Bake recipe
A cosy baked breakfast tray with soft eggs, salty bacon and a savoury cheesy top. It’s easy to make and wonderfully comforting for weekend mornings.
35 min · Easy · British Jump to method
Ingredients
- 8 Eggs
- 160g Bacon
- 120ml Milk
- 90g Cheddar cheese
- 30g Breadcrumbs
| Nutrition | Per serving |
|---|---|
| Calories | 381 kcal |
| Protein | 26.8 g |
| Carbohydrates | 4.8 g |
| Fat | 29.4 g |
| Saturated fat | 12.2 g |
| Fibre | 0.3 g |
| Sugar | 2 g |
| Sodium | 629 mg |
Why this works
Protein-rich and filling, but high in saturated fat and sodium from bacon and cheese.
High-quality protein. Eggs, bacon and cheese provide a substantial protein contribution, supporting satiety and muscle repair.
Calcium and B12. Cheddar and eggs contribute calcium and vitamin B12, which are important for bone health and red blood cell formation.
Salt and saturated fat concern. Bacon and cheddar raise sodium and saturated fat significantly, which may be less suitable for frequent intake.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
- Cook the bacon until just crisp and arrange it in a baking dish.
- Whisk the eggs with the milk, then pour over the bacon.
- Scatter the cheddar cheese over the top and finish with breadcrumbs for a lightly crisp crust.
- Bake for 20 to 25 minutes until the eggs are set and the top is golden.
- Serve warm in generous squares.
Prefer the classic version? Pear and Egg Breakfast Bake with Honey Yoghurts
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