Fridge Friend Recipes
Pepper and Cheese Baked Eggs with Bacon recipe
A hearty baked egg dish with crisp bacon, softened peppers and bubbling cheese. Perfect for a relaxed brunch or a quick supper.
30 min · Easy · British Jump to method
Ingredients
- 120g Bacon
- 1 Foil-wrapped dish
- 4 Eggs
- 70g Cheese
- 10g Butter
- 1 Red pepper
- 1 Green pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 453 kcal |
| Protein | 32 g |
| Carbohydrates | 7 g |
| Fat | 33 g |
| Saturated fat | 14 g |
| Fibre | 2.7 g |
| Sugar | 5.2 g |
| Sodium | 1.1 mg |
Why this works
A protein-rich, savoury baked egg dish that is filling but relatively high in fat and salt, largely due to the bacon and cheese.
High-quality protein. Eggs, bacon and cheese provide a substantial amount of protein, supporting satiety and muscle maintenance.
Vitamin C and antioxidants. Red and green peppers add vitamin C and carotenoids, which support immune health and contribute to antioxidant intake.
Salt and saturated fat watch-out. Bacon, cheese and butter raise the saturated fat and sodium content, so this dish is best enjoyed in moderation.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and butter the foil-wrapped dish.
Let the oven come fully up to temperature before the dish goes in, and coat the foil well so the eggs do not catch on any exposed spots. A thin, even film of butter is enough; too much will pool and make the base greasy.
- Fry the bacon in a pan until lightly browned, then add the red pepper and green pepper and cook for 4-5 minutes.
Keep the bacon over a medium heat so the fat renders without scorching, then lower the heat slightly once the peppers go in. You want the peppers softened at the edges with a little bite left, not collapsed into a mush.
- Tip the bacon and peppers into the dish and spread into an even layer.
Press the mixture down lightly rather than packing it tightly, so the eggs have room to settle in. An even layer also helps them bake at the same rate.
- Make two or four small wells in the mixture and crack in the eggs.
Make the wells deep enough to cradle each egg without the white spilling across the surface. If the mixture looks very hot, wait a minute before adding the eggs so the whites do not start setting on contact.
- Scatter over the cheese and bake for 12-15 minutes until the eggs are just set.
Watch for the whites to turn opaque at the edges while the yolks still look glossy and slightly soft. If the cheese starts browning too quickly, loosely cover the dish with foil for the last few minutes.
- Serve hot from the dish.
Let the dish sit for a minute or two before serving so the juices settle and the cheese stops bubbling. The base will be very hot, so bring it to the table on a trivet or board.
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