Bacon and Eggs Bake
This hearty bacon and egg bake recipe is brimming with smokey sausage, sweet tomatoes, and oregano for the perfect weekend breakfast.
Servings: 4
Equipment
Ingredients
- 1 to 2 cups Lit'l Smokies Sausages I use Hillshire Farm's Smokies
- 4 to 6 slices bacon
- 4 large eggs
- 1 cup cherry or grape tomatoes halved
- 1 teaspoon dried oregano
- salt and fresh ground black pepper to taste
Instructions
- Preheat the oven to 425˚F.
- Arrange the sausages and bacon on a rimmed baking sheet and bake for 15 minutes or until the bacon is cooked and getting crispy.
- Remove from oven and move the bacon and sausages around to make 4 empty spaces for the eggs.
- Crack the eggs carefully so as not to break the yolk and position them in the empty spots. I crack mine right over the baking sheet.
- Add and spread out the halved cherry tomatoes.
- Season the dish with oregano, salt, and pepper.
- Put back in the oven for an additional 5 to 8 minutes or until the eggs are cooked to your liking.
- Remove from oven and serve.
Nutrition
Calories: 349kcal | Carbohydrates: 4g | Protein: 17g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 238mg | Sodium: 823mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg
