An easy and delicious Breakfast Bake that's perfect for Father's Day or any lazy Sunday! Oven baked breakfast in one pan.
My husband loves bacon and eggs and even when I try to change it to omelet, scrambled or poached he always prefers plain bacon and eggs but it get's really, really tired, This is how my One Pan Breakfast Bake came about and it wasn't necessarily a success the first time but after making it several times I am happy to now share it. That and also it has become his personal favorite and often calls for it, you know God is good 🙂 Let's change it up for breakfast!
After sharing a photo on my Instagram stories for my husbands birthday this past week I knew that I had to share the recipe. Not only from the responses and messages that I received but also the huge response when I shared it prior to this, a few months back.
Red onions - try not to be in a hurry to add the garlic, allow the onions to sauté it yields a beautiful creamy base.
Bread - roughly break it up and let it bake till a light golden brown. Not long because it will go back in the oven. It's like making oven roasted breadcrumbs but with chunks of bread.
Bacon strips - get them into the oven at the same time and let them crisp up. You can also do it on the stove-top. Once they are crisp leave them on some kitchen towel to drain, you will use them later.
Garlic - chopped and into a well cooked red onion
Widget not in any sidebars
Eggplant - Roughly cut into smaller chunks or bite sized pieces, season with salt and pepper and toss into the onion and garlic.
Fresh Parsley - Parsley adds so many dimensions to a dish and doesn't act as just a garnish. It enhances the flavor of a dish, it adds a beautiful balance to a summer salad! Have you ever made a salad, looked at it, tasted it and thought 'somethings missing?' Let me say it - it's probably parsley. It just seems to balance the taste out. I am talking about flat Italian parsley not the curly one, no idea why but there's a difference and it's not only in the taste.
Cheese - I added both Parmesan cheese and Feta cheese but you can also go with only one cheese that is entirely up to you and if you prefer a good matured cheddar would also be lovely!
Eggs - The star of the show and they go in last. Please carefully crack them in a small bowl first and the slide them onto the dish just to be sure it's not broken.
Seasoning - Smell & Taste seasoning and spices.
Used In This Recipe
Remember that the ingredients are interchangeable because this recipe I created specifically for my husband and what he eats. If you or your family don't like eggplant but they will eat zucchini then use that, use what works for you. The same with the cheese and you might even want to add mushrooms or spinach to your one pan breakfast! Point is, tailor it for what you like.
MORE FAMILY RECIPES
- Skillet Breakfast – Eggs in Red Sauce
- Easy Braai Sauce Recipe
- Pressure Cooker Spare Ribs
- Spinach and Ricotta Rotolo
- Melt In The Mouth Fluffy Blueberry Ladle Pancakes
- Herb Chicken Roast
- Porchetta Recipe – Crispy Slow Roast
Below is my One Pan Breakfast which is one of the many variations that I've been making this dish by.
Yes you use a separate pan for frying the onion and you toast your bread in the oven and then combine everything together however, if you wanted to you could also layer all these ingredients into your pan and bake. So this One Pan Breakfast is:
- 2 cups Ciabatta or any crusty bread broken up into chunk size pieces should be for 2 people
- 4 Eggs room temperature
- ½ cup Parmesan
- ¼ cup Feta Cheese
- 1 small Red onion or ½ large one
- 2 Garlic cloves sliced small cloves or 1 regular
- 1 cup Eggplant cleaned and roughly chopped
- 200 grams Bacon rashers
- Fresh parsley handful
- 2 Tbsps Olive oil and 1 extra for a drizzle later
- Salt & Pepper To taste - Smell and Taste Spices
- Calabrese Hot Spice Pinch - Smell and Taste Spices
- Heat the oven to 180 degrees C.
- Place the roughly broken pieces of bread on a baking tray lined with parchment paper. On the other half of the tray place the bacon rashers. Place the tray in the oven and bake till the bread is light golden brown. Remove the toasted bread and set aside. Return the tray to the oven, turn the grill on and lower the rack if necessary. Grill the bacon till crispy, remove and set aside.
- Cook the onion in a heated oven proof pan and simmer for a good couple of minutes before adding the garlic.
- Add the eggplant and season well with salt & pepper. Drizzle the 'extra' tablespoon of oil over the eggplants and let them cook till slightly softer.
- Cut half of the bacon strips into bite size pieces and add into the eggplant. Add half of the chopped parsley and mix it in.
- Toss in the toasted bread.Sprinkle half of the Parmesan cheese and all of the feta cheese.
- Using a wooden spoon/spatula gently fold in all the ingredients as they cook on low heat. Fold rather than mix as we are trying to maintain the rough bread shapes but also make sure they are well coated in the bacon bits, eggplant, cheese, oil and seasoning.
- Add the rest of the parsley. Turn the heat off.
- Add the eggs randomly placed and bake till everything is a golden brown or until the eggs are cooked to your liking.