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Breakfast Bake

  • Prep Time: 2 minutes
  • Cook Time: 17 minutes
  • Total Time: 19 minutes


  • 8 slices of bacon
  • 2 medium red potatoes, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 pound of asparagus, trimmed (but, I’m lazy and often don’t trim mine)
  • 46 eggs (depending on how many eggs each person wants)
  • handful of cherry tomatoes
  • 2 tablespoons of freshly chopped parsley
  • Salt & Pepper to taste


  1. Pre-heat oven to 475 degrees F.
  2. Place diced potatoes, olive oil, and garlic in a plastic bag and shake until the potatoes are fully coated. Pour potatoes out on to one side of a baking tray (they should be bunched up onto about 1/4 of the tray).
  3. Fill the same baking tray with the bacon and bake in the oven for 10-12 minutes until bacon is fully cooked.
  4. Place bacon and potatoes on a paper towels to collect the excess grease. Discard grease from tray but don’t clean the tray completely so that there’s a thin layer of grease remaining on the tray for the veggies and eggs to cook in.
  5. Line the same tray with the asparagus and tomatoes. Top gently with the eggs and bake for 6-7 minutes until the egg whites have just set.
  6. Put the potatoes and bacon back on the tray and bake for an additional minute.
  7. Once out of the oven, sprinkle with the parsley and S&P to taste.
  8. Serve & Enjoy!!