Brunch eggs-and-bacon bake

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20 min


56 min


6 servings

Brunch eggs-and-bacon bake

© Royalty-Free/Masterfile

Simplify your brunch menu by baking eggs and bacon together in individual custard cups.


  • 250-g pkg bacon , about 10 slices
  • 3 plum tomatoes
  • 1/2 small red onion
  • 1 1/2 cups grated old cheddar , or your favourite full-flavoured cheese, about 180 g
  • 1 1/2 tsp Worcestershire sauce , optional
  • 6 eggs


  • Set a large, wide frying pan over medium-high heat. Once hot, add bacon, then reduce heat to medium. It’s all right if some slices overlap as bacon shrinks as it cooks. Cook, turning often, just until bacon is lightly browned, from 6 to 8 minutes. Remove bacon as it is cooked to a cutting board. Pat with paper towels to remove excess fat. Coarsely chop.
  • Meanwhile, preheat oven to 350F (180C). Lightly coat or spray with vegetable oil 6 ovenproof custard cups that each hold about 3/4 cup (175 mL). Or coat a 9-inch (23-cm) pie plate. Slice tomatoes into quarters, then core and remove seeds. Finely chop onion.
  • Sprinkle 1/2 cup (125 mL) cheese over bottom of dishes, dividing evenly. Arrange tomatoes overtop. Drizzle Worcestershire, if using, over tomatoes. Break one egg into each dish or in a layer overtop cheese and tomatoes in pie plate. Pierce each yolk with a fork just to break, but do not stir. Sprinkle with onion, then bacon and remaining 1 cup (250 mL) grated cheese.
  • Bake, uncovered, in centre of 350F (180C) oven until eggs are set and cheese is melted, from 30 to 35 minutes. Remove from oven. Let stand 10 minutes. Turn out onto individual dinner plates or slice into thick wedges. Serve warm or at room temperature. Round out brunch with fruit salad and English muffins.

Nutrition (per serving)

  • Calories
  • 262,
  • Protein
  • 17 g,
  • Carbohydrates
  • 4.1 g,
  • Fat
  • 19.6 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 408 mg.

Make ahead

Assemble individual cups or pie according to recipe. Cover and refrigerate up to 1 day, if you like. Before baking, however, remove dishes from refrigerator and leave at room temperature about half an hour. Then bake, uncovered, in centre of preheated 350F (180C) oven until eggs are set and cheese is melted, from 35 to 40 minutes. Let stand 2 to 3 minutes before serving.