Tomato, Mushroom and Bacon Breakfast Bake

Tomato, Mushroom and Bacon Breakfast Bake

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A great start to the day with three favourites - bacon, mushrooms and cheese.

  • Recipe serves2-4
  • Preparation time10 minutes
  • Cooking time35 minutes

Ingredients

  • 12 Thick slices low GI bread, crusts removed and cut into triangles
  • 250 g Rindless, lean bacon bits
  • 300 g Cherry tomatoes
  • 4 Extra large eggs
  • Fresh basil leaves
  • 15 ml Olive oil
  • 1 cup Low-fat milk
  • 250 g Large brown mushrooms, sliced
  • 1 sachet KNORR Cheese and Bacon flavour Potato Bake

Method

  • Preheat oven to 180°C.
  • Overlap bread triangles in a greased ovenproof dish.
  • Heat oil in a pan, fry bacon and mushrooms until slightly cooked.
  • Place bacon and mushroom mixture as well as the tomatoes on top of bread, allowing some mixture to fall in between the slices.
  • In a jug beat together milk, eggs and KNORR Cheese and Bacon flavour Potato Bake packet contents.
  • Pour over the bread.
  • Leave to stand for 10 minutes or until the liquid has been soaked up.
  • Bake in a preheated 180°C oven for 30 minutes or until liquid mixture has set.
  • Serve topped with fresh basil leaves.
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