Fridge Friend Recipes
Zesty Bacon and Pepper Bread Bake recipe
A savoury baked bread dish with bacon, peppers, spring onions and a bright citrus lift. Rustic, comforting and ideal for sharing.
30 min · Medium · British Jump to method
Ingredients
- 6 slices Bread
- 6 rashers Bacon
- 1 large, sliced Mixed Peppers
- 3, sliced Spring Onion
- 1/2, juiced Lemon
- 120 g Cheese
- 15 g Margarine
- to season Salt
- to season Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 579 kcal |
| Protein | 24 g |
| Carbohydrates | 36 g |
| Fat | 35 g |
| Saturated fat | 16 g |
| Fibre | 4.3 g |
| Sugar | 5.5 g |
| Sodium | 1100 mg |
Why this works
A savoury, energy-dense bread bake that is relatively high in protein and saturated fat, with moderate fibre and a fairly high sodium load.
Protein from bacon and cheese. Provides a useful protein contribution for satiety and tissue maintenance, though it comes alongside higher saturated fat.
Vitamin C and antioxidants. Mixed peppers, spring onion and lemon add vitamin C and plant antioxidants, supporting immune function and iron absorption.
High sodium concern. Bacon, cheese and added salt make this dish relatively high in sodium, which is worth noting for blood pressure management.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Allow the oven to come fully up to temperature before the dish goes in, so the bread begins to dry and toast rather than steaming at the start.
- Lightly butter a baking dish with margarine.
Use a thin, even film of margarine all over the base and up the sides to stop the edges catching and to help the baked cheese release more easily.
- Tear the bread into chunks and place in the dish with the bacon, sliced peppers and spring onions.
Tear the bread into rough bite-sized pieces rather than neat cubes so it creates craggy edges that catch more flavour; tuck the bacon slightly under the bread so its fat can render into the mix.
- Scatter the cheese over the top and drizzle with lemon juice.
Keep the lemon juice to a light drizzle and aim it at the cheese and bread rather than the dish base, otherwise the bottom can turn soggy before the top browns.
- Bake for 18–20 minutes until the bread is crisp at the edges and the bacon is cooked through.
Look for golden, crunchy bread edges and bubbling cheese, and if the top is colouring too quickly, loosely cover with foil for the last few minutes so the bacon finishes without burning the surface.
- Serve hot from the dish.
Let the bake sit for 2–3 minutes before serving so the juices settle and the cheese firms slightly, which makes spooning from the dish much neater.
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