Gluten and Dairy Free Tomato, Bacon and Egg Bake

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Course: Breakfast
Keyword: bacon, eggs, tomato
Servings: 2 People


  • 1 tsp olive oil
  • 1 medium sized potato
  • 1 onion diced
  • 4 rashers smoked bacon chopped
  • 1 garlic clove minced
  • 1 tsp smoked paprika
  • 1 tsp basil
  • 400 g chopped tomatoes
  • 2 eggs
  • salt and pepper for seasoning


  • Microwave the potato until it is cooked, about 5 minutes
  • Cut into cubes and set aside
  • Preheat the oven to 180 oC
  • Place the olive oil in a shallow pan over a medium heat
  • Add in the potato chunks, onion, bacon, smoked paprika, basil and garlic
  • Sauté for 5 minutes
  • Stir in the chopped tomatoes and season to taste
  • Pour into a casserole dish and crack in the two eggs
  • Bake in the oven for 15 minutes or until the eggs are cooked
  • Serve with some toasted gluten free bread

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