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Baked Eggs With Tomato And Bacon
The easiest, fastest, healthiest and tastiest baked eggs. These baked eggs are the perfect quick and easy breakfast or part of a brunch spread.
Author
Charlé Visser
Prep Time
5
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
13
minutes
minutes
Servings
2
portions
Course
Breakfast, Brunch
Cuisine
American, English, European, Healthy, Keto, Paleo
Cook Mode
Prevent your screen from going dark
Ingredients
▢
6
eggs
▢
1
large tomato
-
cut into 10 to 14 cubes
▢
6
strips
streaky bacon
-
chopped
▢
20
g
(
1.5
tablespoon
)
butter
▢
4
g
(
1
teaspoon
)
chopped dill
▢
salt and pepper to taste
Instructions
First, we heat up the pan with some butter
Chop up our tomatoes and bacon and give them a quick fry in the pan
Wait for the tomatoes to release their juice and boil away
When things look great we will crack in our eggs, season with salt, pepper
Cover the pan with a lid for about two minutes
When the eggs are cooked to your liking slide them out onto a plate and sprinkle with chopped dill.
Notes
Make this recipe vegetarian by removing the bacon.
Add Italian sausage or roasted flaked chicken instead of bacon.
Nutrition
Serving:
250
g
Calories:
514.8
kcal
Carbohydrates:
5.34
g
Protein:
24.44
g
Fat:
43.6
g
Saturated Fat:
16.92
g
Trans Fat:
0.45
g
Cholesterol:
539.66
mg
Sodium:
643.47
mg
Fiber:
1.17
g
Sugar:
3.09
g
Vitamin A:
35.71
IU
Vitamin C:
13.59
mg
Calcium:
9.31
mg
Iron:
16.21
mg
Keywords:
bacon, baked eggs, eggs, quick, tomatoes
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