Who doesn’t love a breakfast bake!

Cajun Breakfast Bake

  • 280 Cal per serve
  • 4serves


  • 2 pieces rindless, eye bacon, no fat. diced.
  • 1 tablespoon olive oil
  • 4 small mushrooms, sliced
  • 1 spring onion, sliced
  • 2 eggs
  • 3 egg whites
  • ½ cup low fat milk
  • 4 cherry tomatoes halved
  • 1 medium sweet potato, peeled and diced into bite size pieces
  • ½ red capsicum
  • ¼ teaspoon Smoked paprika or Cajun Spice

Cooking instructions:

  1. Preheat oven to 180C
    Bring a small saucepan of water to the boil
  2. Place sweet potato in boiling water and cook until slightly soft (5-10 mins) Take out and set aside to cool.
  3. In a fry pan, cook bacon, then set aside.
  4. In the same frypan, heat olive oil and fry onions and capsicum for 5 mins. Now add seasoning, either paprika or Cajun spice, just a sprinkle of both. Add mushrooms and keep cooking on low med heat for a further 3 mins, take off heat.
  5. Now you will need a small baking dish, approx. 6-7 cups in size. Lay sweet potato on the base, spread the bacon on top, now the onion/capsicum mix. Season with some salt and pepper to taste.
  6. In a bowl whisk the eggs and egg whites with the low fat milk. Pour into dish evenly then place the halved tomatoes on top.
  7. Bake in oven for 40-50 mins. Outside cooks quicker than centre so if still runny in the centre place under grill for 5-10 mins.
  8. Serve with piece of sourdough toast!

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