Recipe by Molly
at missmollymakes.com
Small Batch Breakfast Casserole
Indulge in a flavourful breakfast casserole with bacon, potato, cheese, and tomato. Easy to make and perfect for a cozy morning meal.
Servings: 2
Calories: 517kcal
Equipment
- oven-safe frying pan
- mixing bowl
Ingredients
- 1 tbsp olive oil
- 5 slices bacon diced
- 1 large potato grated
- ½ cup red onion finely diced
- 1 tomato diced
- 5 large eggs whisked
- ¼ cup milk or heavy cream dairy free is totally delish! We like oat milk.
- 1½ tbsp fresh parsley chopped
- ½ tsp salt
- ½ tsp ground black pepper
- ½ cup cheddar cheese grated. (Use lactose-free if necessary)
Instructions
- Preheat your oven to 180°C/350°F.
- In an oven-safe frying pan, cook bacon and potato over medium heat until lightly crispy and the potato softens.
- Add the red onion, sautéing for about 5 minutes before adding garlic and cooking for another 2 minutes. Ensure you don't burn the garlic.
- In a mixing bowl, whisk together the remaining ingredients except for the cheese until well combined.
- Stir the cheese into the vegetables before pouring over the egg mixture. Stir gently to distribute the ingredients evenly.
- Transfer the pan to the preheated oven and bake for 10-15 minutes, or until the eggs are set and the cheese is melted with a slightly golden surface.
- Once the casserole is done, remove it from the oven and let it cool for a few minutes before inverting on it a plate.
- Slice the breakfast casserole into wedges and serve while warm.
Nutrition
Calories: 517kcal | Carbohydrates: 29g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 445mg | Sodium: 971mg | Potassium: 908mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1805IU | Vitamin C: 38mg | Calcium: 349mg | Iron: 3mg