This Bacon Egg Broccoli Slice tastes great and you get a dose of greens, too! You will love this very easy and utterly delicious recipe.
This recipe comes from a favorite WHOot contributor, Nicole Cody. Her recipes are finding a truly appreciative audience and she is receiving rave reviews from many of you.
Today she is sharing her Gluten-Free Bacon, Egg, Broccoli Slice Recipe and we guarantee that you are going to love it!
There’s nothing quite like bacon and eggs and this combo is a true classic! Nicole admits that she often uses this recipe with other veggies and adds that it could also make a great “lunchbox filler.”
It is also a really simple recipe to follow – even someone with little cooking experience can whip this up!
- Red Capsicum (bell pepper)
- Fresh or Canned Corn
- Feta or grated tasty cheese
- Salt and Pepper
- Fresh parsley or green onion (shallots)
You will use a Baking dish (30cm x 25 cm) and 8 large eggs (more if needed) for the recipe. You add milk (soy, almond, rice, or normal milk) to your eggs until you achieve a custard-like texture. You will need a cup of mixture for this recipe.
Bacon Egg Broccoli Slice Instructions
Take a high-sided baking dish. It doesn’t matter the shape. Line it with some baking paper so that there is less mess to clean up later.
Preheat your oven to 180 degrees – 350 degrees Fahrenheit. (If your oven is fan-forced, lower the temperature by 10 degrees.)
Next, prepare the filling for your slice. Chop your bacon into rough small pieces. Make sure you have removed the rind first or it will be really chewy.
Nicole used 3 very big fat rashers, which gave her about a cup of bacon pieces. Use as much or as little bacon as you want. You can also substitute ham or cold roasted meats for the bacon. Vegetarians may enjoy using seasoned tofu or tempeh.
Cut broccoli into small florets. Add these directly into your paper-lined pan. When the base of the pan is well covered with broccoli, you have enough. Cauliflower also works well, or you can do a combo!
Remove the corn kernels from a fresh cob or two, or use a small/large (your preference) can of corn.
De-seed and chop up your capsicum (bell pepper).
Chop up a good handful of parsley (only the leaves, not the stalks) or a couple of green onions (shallots).
Add all of the ingredients into your baking tray. With a large spoon or clean hands, mix it together so that the ingredients are evenly distributed.
Sprinkle a pinch of salt and a good grind of pepper over the top.
Crack your eggs into a large bowl and add the milk of your choice. Whisk it gently together with a fork so that the yolks become broken and everything is blended.
Add a half cup of crumbled feta or grated cheese to the top of the vegetable and bacon mixture. Try to spread it evenly. Add more cheese if you like.
Pour the egg mixture into the baking tray. Using a fork, poke the vegetables to make sure that the egg mixture goes all the way to the bottom of the baking tray. You’ll still have a few bits poking up that didn’t get covered. That’s okay. It will still cook and taste fine.
If you over-calculated and have too much egg mixture make another small individual serve in a bowl or ramekin or even some muffin cases!
Add a few bits of vegetable and cheese and a little extra bacon or ham in there. Note: If you use small dishes grease them well with a little butter or oil or the egg and cheese will stick!
If you don’t have enough egg mixture, whisk another egg or two with a splash more milk and pour-over. Use your best guess but don’t get stressed about it. It takes practice to work out quantities well.
Place baking dish into the oven and cook for forty minutes, or until golden. The top should be puffy and cooked through. Check the slice after thirty minutes to see how it is going.
Serve on its own, with a spoonful of your favourite relish or chutney, or with some green leaves or a salad.
Any leftovers will keep in the fridge for up to four days.