Bacon, Pepper and Cheese Breakfast Skillet recipe
A hearty, savoury breakfast skillet with crisp bacon, sweet orange pepper and melted cheese, finished with baked eggs for a satisfying start to the day. Rustic, rich and full of flavour, it works brilliantly for brunch too.
25 min · Easy · British Jump to method
Ingredients
- 6 rashers Bacon
- 1 Orange Pepper
- 4 Eggs
- 100g Cheese
- 15g Butter
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 645 kcal |
| Protein | 40 g |
| Carbohydrates | 5 g |
| Fat | 52 g |
| Saturated fat | 24 g |
| Fibre | 1.5 g |
| Sugar | 3 g |
| Sodium | 1120 mg |
Why this works
High-protein, high-fat breakfast with very low carbohydrate content; energising but rich in saturated fat and sodium.
High-quality protein. Eggs, bacon and cheese provide around 40g protein per serving, supporting satiety and muscle repair.
Vitamin C and antioxidants. The orange pepper contributes vitamin C and carotenoids, helping immune function and adding some protective plant compounds.
Saturated fat and sodium are high. Bacon, cheese and added salt make this dish high in saturated fat and sodium, so it is best enjoyed occasionally rather than daily.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Melt the butter in an ovenproof frying pan over a medium heat.
- Add the bacon and cook until starting to crisp.
- Stir in the orange pepper and cook for 3-4 minutes until softened.
- Make two small wells in the mixture and crack in the eggs.
- Scatter the cheese evenly over the top.
- Transfer to the oven and bake for 6-8 minutes, until the egg whites are just set and the cheese is melted.
- Season and serve straight from the pan.
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