These individual breakfast bakes bring together smoky bacon, tender mushrooms and baked beans, topped with an egg and melted cheddar. Everything is served in its own ovenproof dish, making them a handy option for breakfast or a relaxed weekend brunch.
Cook the bacon and mushrooms first, assemble the dishes, then bake until the egg whites are set and the cheese has melted.
Recipe Details
- Prep time: 10 minutes
- Cook time: 20–30 minutes
- Total time: Approximately 30–40 minutes
- Servings: 2
- Oven temperature: 190°C / 170°C fan / 375°F
Ingredients
- 2 large eggs
- 200g baked beans in tomato sauce, approximately half a 400g tin
- 4 bacon medallions, visible fat removed, chopped
- 2 medium mushrooms, sliced
- 20g reduced-fat cheddar cheese, grated
- Low-calorie cooking spray, enough to lightly coat the dishes and frying pan
- Black pepper, to taste
- Salt, if needed
How to Make Breakfast Bakes
1. Prepare the Oven and Dishes
Preheat the oven to 190°C / 170°C fan / 375°F.
Lightly coat two individual ovenproof dishes with cooking spray. Choose dishes large enough to hold the filling and an egg with a little space below the rim. Place them on a baking tray.
2. Cook the Bacon and Mushrooms
Heat a non-stick frying pan over medium heat and lightly coat it with cooking spray.
Add the chopped bacon and sliced mushrooms. Cook for approximately 5–8 minutes, stirring occasionally, until the bacon is cooked and any liquid released by the mushrooms has mostly evaporated.
3. Add the Beans
Divide the bacon and mushrooms evenly between the prepared dishes. Spoon 100g of baked beans into each dish.
4. Add the Eggs and Cheese
Make a shallow well in the centre of each filling. Crack one egg into each well.
Season with black pepper and a little salt if needed, remembering that the bacon, beans and cheese already add seasoning. Sprinkle 10g of grated cheddar over each portion.
5. Bake
Bake for 15–20 minutes, or until the egg whites are fully set, the filling is hot throughout and the cheese has melted.
Check from 15 minutes. Cooking time will vary with the depth of the dishes and the size of the eggs. For a fully set yolk, allow a little longer.
6. Serve
Let the dishes stand for 2 minutes before serving. Place each hot dish on a heatproof plate and enjoy.
Tips for the Best Breakfast Bakes
- Use similar-sized dishes so both portions cook at the same rate.
- Cook the mushrooms first to avoid excess moisture in the filling.
- Make a well for each egg to help keep it in the centre.
- Avoid overfilling the dishes so there is room for the egg and cheese.
- Check the eggs near the end of baking to prevent them from becoming overcooked.
Easy Variations
Add More Vegetables
Cook a little chopped pepper or spinach with the mushrooms. Let excess moisture evaporate before assembling.
Make It Meat-Free
Leave out the bacon and add extra mushrooms and peppers. Check that your beans and cheese are suitable for a vegetarian diet.
Add Some Heat
Stir a pinch of chilli flakes or smoked paprika into the beans before dividing them between the dishes.
What to Serve with Breakfast Bakes
Serve on their own or pair with wholegrain toast, grilled tomatoes or a side of wilted spinach. Any additions will change the nutritional values of the meal.
Frequently Asked Questions
Can I make this in one baking dish?
Yes. Use a small ovenproof dish that holds both portions, and make two separate wells for the eggs. The baking time may change, so check that both egg whites are fully set and the filling is hot throughout.
Can I use regular cheddar?
Yes. Use the same quantity of regular cheddar if preferred.
Can I prepare the filling ahead?
You can cook the bacon and mushrooms ahead, cool them promptly and refrigerate in a covered container. Reheat the filling thoroughly before assembling, then add the eggs and cheese just before baking.
Why are my eggs taking longer to cook?
Deep dishes, larger eggs and cooler ingredients can increase baking time. Use the timing as a guide and check the eggs before serving.