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Bacon and Egg Slice with side salad in small white bowl
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5 from 8 votes

Bacon and Egg Slice

Bacon and Egg Slice is delicious and smells amazing!! Calling all bacon and egg fans!! Here is how to make an easy bacon and egg slice.
Prep Time10 mins
Cook Time45 mins
Resting time5 mins
Total Time1 hr
Course: Lunch
Cuisine: Australian, Australian, International
Keyword: bacon and egg frittata, bacon and egg slice, bacon slice, breakfast slice, egg slice
Servings: 8
Calories: 381kcal
Author: Adrianne


  • Baking dish (similar to 28 x 17.5 x 5 cm)


Bacon and Egg Slice

  • 500 grams diced bacon
  • 8 eggs free range
  • ½ cup grated cheese
  • 1 tbs dried onion Note 1
  • ½ cup cream
  • 3 shallots
  • ½ red capsicum
  • ½ green capsicum
  • ½ yellow capsicum
  • 1 teaspoon salt
  • 1 teaspoon pepper


Bacon and Egg Slice

  • Preheat oven to 200°c/400°F, gas 6
  • Spray a baking dish with cooking oil Note 2
  • Cut the capsicums into small pieces
  • Thinly slice the shallots
  • Combine bacon, capsicum and shallots in a medium size mixing bowl and stir to combine
  • Crack eggs into a medium size jug and whisk gently. Pour in cream and cheese, stir to combine. Season with dried onion, garlic powder, salt and pepper. Stir again to combine.
  • Spoon your bacon and capsicum mix into oiled baking tray
  • Pour egg mix into baking dish
  • Bake for 45 mins
  • Leave to rest for a few minutes before cutting Note 3



  • Note 1 dried onion can be found in the herbs and spices aisle at the supermarket. It is easy to cook with, provides great flavour but doesn't involve the time and tears regular onions do. 
  • Note 2 The size of your baking dish WILL make a difference for this recipe. I used a small baking dish with the following dimensions, 28 x 17.5 x 5 cm (shown in the photos). The actual type of dish won't matter ie you could use a skillet, a baking tray, a slice tray. BUT, the recipe is designed so that you get a thickish piece of slice. If you use a bigger tray than the one I did, you will get a thinner slice. You can use a smaller one ( ie my skillet is 26cm, but when I use that I only do 6 eggs). I would recommend you use something similar to the measurements in either of these 2 dishes. Obviously don't run out and buy anything just for one recipe or because you worry it needs to be that size. There is flexibility in the recipe for different uses of dishes, but what would not be a good idea is for you to use a 35 cm casserole dish for example. It will be too large and your slice will be as thin as an omelette. If using a much smaller baking tray or slice tray, you can use 6 eggs and if you fo this, then use ½ cup cheese and ½ cup cream.
  • Note 3 Egg slices are notoriously difficult to cut when they are hot. You are best off removing the slice from the oven and leaving it to cool for a few mins (5) before you cut it. This will make your slice pieces more presentable and the same for your slice edges. 


Calories: 381kcal | Carbohydrates: 4g | Protein: 35g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 281mg | Sodium: 2280mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 802IU | Vitamin C: 30mg | Calcium: 90mg | Iron: 1mg