The low carb bread in the fridge needed to be used up quickly, so I baked this for our work lunches. It’s a quick bake, tasty and portioned out nicely.

You don’t really need bread at all – just beaten eggs and next time I’d add some cheddar cheese as a topping. We had it topped with a squeeze of fresh garlic, olives, lettuce and some mustard.

You will need:

• 1 large roasting pan
• 1 pack of bacon
• 1 – 1 ¹/² dozen eggs
• 1 pack smooth cream cheese
• Ground pepper
• Ground salt
• Saffron threads (optional)
• 6 slices Low Carb bread (optional)
• 1 onion or 3 shallots
• Baby tomatoes
• Chilli flakes (optional)
• 1 cup strong grated cheddar

Follow the steps in the detailed pics.

I baked it around 30 minutes at 350°F and ended with a 5 minute grill to finish for the browned top. It puffed up beautifully. Season it well once served. We sprinkled a bit of parmesan cheese on top and the olives with it were the perfect compliment. Don’t forget to pre-cook the bacon!