Bacon and Eggs Breakfast Bake
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WW Freestyle: 9
Warm and delicious one-dish breakfast bake with eggs, bacon, sausage and tomatoes.
Ingredients
- 1 cup (about half of 14-ounce bag) Lit'l Smokies Sausages (I use Hillshire Farm's Smokies)
- 4 to 6 slices of bacon
- 4 eggs
- 1 cup cherry or grape tomatoes , halved
- 1 teaspoon dried oregano
- salt and fresh ground pepper , to taste
Instructions
- Preheat oven to 425.
- Arrange sausages and bacon on a rimmed baking sheet.
- Bake for 15 to 17 minutes, or until bacon is cooked.
- Remove from oven and move the bacon and sausages around, making 4 empty spaces for the eggs.
- Crack the eggs carefully so to not break the yolk and position in empty spots. I crack mine right over the baking sheet.
- Add and spread out the halved cherry tomatoes.
- Season with oregano, salt and pepper.
- Put back in the oven for an additional 5 to 8 minutes, or until the eggs are thoroughly cooked.
- Serve immediately.
Nutrition Facts
Bacon and Eggs Breakfast Bake
Amount Per Serving
Calories 501
Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 14g70%
Cholesterol 250mg83%
Sodium 1359mg57%
Potassium 387mg11%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 2g2%
Protein 22g44%
Vitamin A 550IU11%
Vitamin C 5.1mg6%
Calcium 49mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: bacon, breakfast recipes, eggs