Breakfast Bake

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!

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