All-in Breakfast Bake

June 23, 2014

Perfect for those lazy Sundays, or if you just want to clear your fridge for the next week. Additional vegetables can be added at your discretion (just make sure to leave the tray in the oven for a couple more minutes)

Olive oil
3 eggs
6 rashers of bacon
1 red pepper, sliced into thin strips
1 cup red cherry tomatoes
1/2 cup olives, pitted
1 cup mushrooms, halved
Pinch of salt and pepper, to taste
Toasted bread, to serve

1. Preheat the oven to 200°C (390°F). Line an 8x12 inch baking tray with aluminium foil and grease the base of the tray 2. Place sliced red pepper, cherry tomatoes, olives and mushrooms in the tray. Layer bacon on top. Drizzle with olive oil and sprinkle with a pinch of salt and pepper 3. Place in the oven for 5 minutes, or until the bacon starts to brown 4. Take the baking tray out of the oven and crack eggs over the top of the mixture. Return immediately to oven for 3 minutes Serve on top of toasted bread

Nutritions

Calories
138

Sodium
227mg
9% DV

Fat
11g
17% DV

Protein
4g
9% DV

Carbs
5g
2% DV

Fiber
2g
9% DV