TOMATO, MUSHROOM AND BACON BREAKFAST BAKE
- Lekker Braai
- Jul 30, 2015
- 1 min read
Recipe serves 2-4 Preparation time 10 minutes Cooking time 35 minutes
INGREDIENTS
12 Thick slices low GI bread, crusts removed and cut into triangles
250 g Rindless, lean bacon bits
300 g Cherry tomatoes
4 Extra large eggs
Fresh basil leaves
15 ml Olive oil
1 cup Low-fat milk
250 g Large brown mushrooms, sliced
1 sachet KNORR Cheese and Bacon flavour Potato Bake
METHOD
Preheat oven to 180°C.
Overlap bread triangles in a greased ovenproof dish.
Heat oil in a pan, fry bacon and mushrooms until slightly cooked.
Place bacon and mushroom mixture as well as the tomatoes on top of bread, allowing some mixture to fall in between the slices.
In a jug beat together milk, eggs and KNORR Cheese and Bacon flavour Potato Bake packet contents.
Pour over the bread.
Leave to stand for 10 minutes or until the liquid has been soaked up.
Bake in a preheated 180°C oven for 30 minutes or until liquid mixture has set.
Serve topped with fresh basil leaves.
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