Baked breakfast omelette

Baked breakfast omelette

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 25 minutes


  • Oil, for greasing
  • 250 g dry-cured streaky bacon
  • 4 smoked sausages, cut into chunks
  • 200 g baby tomatoes
  • 8 free-range eggs
  • Sea salt and freshly ground
  • Black pepper
  • Basil leaves, for sprinkling
  • Sliced bread

Cooking Instructions

Preheat the oven to 200°C.

Grease 1 large baking pan or 4 smaller ones. Roll up the bacon rashers and place in the pan. Bake for 10 minutes. Add the sausage and bake for a further 5 minutes. Add the tomatoes.

Whisk the eggs until fluffy. Pour into the pan and reduce the heat to 160°C. Bake for 8 to 12 minutes, or until the egg is pale golden and just set.

Add a little black pepper and sprinkle with basil leaves. Season to taste with salt at the table.

Trim the crusts off the bread and cut into triangles. Place on a baking sheet and toast at 200°C for 15 minutes, or until crisp and golden. Serve with the omelette.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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