Bacon, Egg and Potato Breakfast Squares

A simple make-ahead breakfast bake with crispy bacon, tender potatoes, eggs, and vegetables. It cuts into easy portions and reheats well for busy mornings.

Bacon, Egg and Potato Breakfast Squares
Prep time
10 min
Cook time
30 min
Yield
1 servings

Ingredients

  • 40 g Bacon
  • 1 g Black Pepper
  • 80 g Broccoli
  • 100 g Egg
  • 30 g Milk 2%
  • 25 g Mozzarella cheese
  • 5 g Olive oil
  • 30 g Onion
  • 120 g Potato
  • 60 g Red Bell Pepper
  • 1 g Salt

Instructions

  1. Heat the oven to 200°C and line a small baking dish with parchment paper.
  2. Dice the potato into small pieces, toss with olive oil, and roast until lightly browned and tender.
  3. Cut the bacon into small pieces and cook in a skillet over medium heat until crisp. Remove excess fat from the skillet.
  4. Add the onion, red bell pepper, and broccoli to the skillet and cook until the vegetables start to soften.
  5. In a bowl, whisk the eggs, milk, salt, and black pepper until smooth.
  6. Stir the roasted potato, bacon, vegetables, and mozzarella into the egg mixture.
  7. Pour the mixture into the prepared baking dish and bake until the center is set and the top is lightly golden.
  8. Cool before cutting into meal-prep squares, then refrigerate and reheat when ready to eat.