Breakfast eggy cake

    30 min

    Perfect fluffy breakfast in one, a bit like an omelette and a bit like a quiche, minus the pastry. These can be made ahead and re-heated in the microwave, or served cold with salad for lunch or dinner. They are not hugely thick, about 1cm, but this depends on the depth of your baking tray.

    Samantha's Supper

    Kent, England, UK
    3 people made this

    Serves: 2 

    • 1 small onion, finely chopped
    • 4 slices bacon, diced
    • vegetable oil
    • 4 mushrooms, sliced
    • 1 handful grated cheese
    • 3 eggs, beaten
    • salt and pepper
    • 1 splash milk

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Pan fry the onion and bacon in a fry pan with a little oil. In a bowl, add the mushrooms and cheese. When the onion and bacon are cooked, add to the bowl with the mushrooms and cheese and mix well.
    3. To the beaten eggs add a little salt and pepper and a splash of milk. Mix well. In a Yorkshire pudding tray that makes 4, add a tiny bit of oil and place the tray in the oven for 5 minutes to heat through. Carefully remove from the oven and divide the mushroom mixture between 4. Pour in the egg mixture.
    4. Bake in the oven until set, about 20 minutes. Rest for a minute then gently remove and plate up. Serve.

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