Breakfast bake
A hearty oven-baked breakfast skillet featuring smoky bacon, mushrooms, onions, juicy cherry tomatoes, chickpeas, and perfectly baked eggs.
Updated : 25 August, 2025
Easy
About 20 min.
Ingredients
1
Red onion
250 grams
Portobello mushroom
4 slice
Bacon
8
Cherry tomatoes
200 grams
Chickpeas
2
Eggs
as needed
Parsley
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220C.
Step 2
Lightly spray a 23cm ovenproof frying pan with low-calorie cooking spray. Add the chopped onion and mushrooms, season, and toss to coat evenly.
Step 3
Arrange the bacon pieces over the vegetables in a single layer. Lightly spray again with cooking spray and bake for 10 minutes.
Step 4
Remove from the oven, scatter the cherry tomatoes across the pan, and spoon the chickpeas over the top in an even layer. Return to the oven for a further 5 minutes.
Step 5
Make two wells in the mixture, spaced apart, and carefully crack an egg into each one. Place the frying pan back in the oven and cook for 6-8 minutes, or until the eggs are set to your preference.
Step 6
Season with salt and pepper, sprinkle with fresh parsley, and serve straight away.