Baked Egg and Bacon Breakfast

Baked Egg and Bacon Breakfast

Ever since I was a child I have been eating eggs for breakfast every Easter. My Dad loved Christmas and Easter so we would always celebrate these occasions. At Easter my Dad would make scrambled eggs, a boil egg or a pouched egg on toast for breakfast. Then we would eat a hot cross bun or two for dessert with butter and jam. It’s a tradition we have upheld in our little family too.

As a kid and young adult I think I preferred Easter to Christmas. Easter was always a bit more relaxed. Plus, the fact there was chocolate given on the Sunday made it all the more worth while. I love chocolate and I have always loved chocolate. Therefore my husband Howard and I have upheld the Easter tradition for our son Ted.

Every year we have eggs but this year I thought I would try a different kind of breakfast. I thought we could try a baked egg instead of all the other options. I tested it out on my little family and it seemed to go down well. It will be on our menu this Easter and we hope it will be on yours too.

What traditions have you upheld from your childhood, if any? Let me know in the comments below and please don’t forget to like and follow me.

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  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Saucepan
  • Knife
  • Colander
  • Grater
  • Tablespoon
  • Teaspoon


  • Onion x 1
  • Courgette x 1 large
  • Tomatoes x 2 tins
  • Potatoes x 800g
  • Bacon x 8 rashers
  • Tomato puree x 1 – 2 tbsps
  • Tamari x 1 – 2 tbsps
  • Spinach x 2 handfuls
  • Salt and pepper to taste
  • Eggs x 4 large


  • Preheat the oven to 180°C or gas mark 4.
  • Peel and cut the potatoes into 1 inches pieces.
  • Put the large saucepan onto a high heat and add water to the base of the pan.
  • Bring the water to the boil and add in the cut potatoes.
  • Once it starts to boil reduce the heat and leave to simmer for 5 minutes.
  • When the potatoes fall from a kitchen knife remove the pan from the heat and pour the water through the colander.
  • Rough the potatoes in the colander by gently moving it back and forwards.
  • Set the potatoes to one side.
  • Next peel and slice the onion and put it into the baking tray.
  • Peel and grate the courgette and put it into the baking tray.
  • Open the tins of tomatoes and cover the potatoes and other vegetables.
  • Slice the bacon and put the slices into the baking tray.
  • Mix in the tomato puree and tamari.
  • Sprinkle over salt and pepper to your tastes.
  • Place the baking tray into the oven.
  • Cook these ingredients for about 20 – 25 minutes.
  • Remove from the oven and add in the spinach until it wilts.
  • Then make four wells in the mixture.
  • Crack the eggs and put them into the wells.
  • Place the baking tray into the oven for another 5 – 10 minutes.
  • Or until the egg whitens.
  • Finally serve and enjoy.
Baked Egg and Bacon Breakfast

Baked Egg and Bacon Breakfast was a tasty treat. We ate this meal as dinner the other evening and we all really enjoyed it. It can be eaten as breakfast, lunch or dinner. It’s a quick and easy meal to cook. Plus it’s really tasty and will feed the whole family or your friends. However you decide to eat this dish, as always, please enjoy. Thank you xxx