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Piece of savory egg slice on white plate with fork and chopped chives.
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5 from 10 votes

Bacon and Egg Slice

Bacon and egg slice is a quick and easy oven baked savory slice that works for breakfast, lunch or dinner. Using simple ingredients with a 30 min cook time.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: Western
Keyword: bacon and egg slice, bacon slice, breakfast slice, egg and bacon slice, egg slice
Servings: 8
Calories: 381kcal
Author: Adrianne

Equipment

  • 1 Baking dish (similar to 28 x 17.5 x 5 cm) (7 x 11 inches) Note 1

Ingredients

  • 300 grams/10 oz bacon diced
  • 1 medium red capsicum deseeded and finely diced
  • 1 medium green capsicum deseeded and finely diced
  • 1 medium yellow capsicum deseeded and finely diced
  • 8 medium eggs free range
  • 1 cup/250 ml cream
  • 2 teaspoon dried chives
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup tasty cheese grated

Instructions

  • Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
  • Baking dish: spray a large baking dish with cooking oil then set it aside.
  • Bacon: place a large frying pan onto the stove, turn the heat to high, add the bacon and cook it till browned. It will take 3-4 minutes.
  • Capsicum: once the bacon is looking browned, add the diced capsicum pieces, stir to combine them with the bacon and cook for an additional 2 minutes.
  • Egg mixture: crack eggs into a medium size jug and whisk gently. Next pour in the cream, dried chives, garlic powder, onion powder, salt, pepper and cheese, Stir to gently whisk these together.
  • Combine: transfer the cooked bacon and capsicum mixture into bottom of the oiled baking tray. Pour the combined egg mixture over the top.
  • Oven bake: place the baking dish into the oven on the lowest shelf. Cook the slice for 25 minutes uncovered then use oven mits to remove, place on a heat proof surface, cover with foil and cook for a further 5 minutes.
  • To serve: use oven mits to again remove the slice from the oven and place it on a heat proof surface. Leave it to rest for a few minutes before cutting.

Notes

  • Note 1 - Baking dish: the size of your baking dish will make a difference for this recipe. I used a 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 baking tray or a slice tray. But don't use a very large dish as the slice will then be much thinner (height wise) and we want to have robust pieces of slice that have a decent height to them. 
  • Note 2 - Slicing: 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 before you cut it. This will make your slice pieces more presentable and the same for your slice edges. 

Nutrition

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