BACON AND EGG TORTILLA BAKEPART OF WAYS WITH BREAD & WRAPS |
Bacon and eggs, but baked in one dish with almost nothing to wash up. Small tortillas are folded into a dish with bacon, cheese and tomato tucked in the folds, then an egg and milk custard mix is poured over and baked until golden. The tortillas soak up the egg and come out in vertical layers that look and eat like pastry. It’s an easy meal or a Sunday breakfast, and a good way to use up the last few tortillas, bacon, spring onion and whatever cheese is in the fridge or in the freezer.
50 min · 3 serves · Sunday breakfast
Ingredients — filling
- 1 tsp oil, for the dish
- 3 small tortillas (taco or street size, about 15–17cm)
- 3 rashers bacon
- 50g cheese, sliced
- 1 small tomato, sliced
- 1 spring onion, chopped
- Ground black pepper
Egg mix
- 3 eggs
- 100ml milk
To serve
- Sriracha
Method
- Turn the oven or air fryer oven to 180°C on the bake setting. Rub 1 tsp oil all over the inside of a small ovenproof dish, about 15 x 11cm. Don’t skip this — the egg sticks badly.
- Lay the 3 rashers of bacon on a plate lined with a couple of sheets of paper towel and cover with another sheet. Microwave 2–3 minutes until the fat is clear. Let it cool for a minute, then snip it into small pieces with kitchen scissors — no chopping board needed.
- Slice the small tomato thinly and chop the spring onion with the scissors.
- Fold each of the 3 tortillas loosely backwards and forwards like a fan and lay them sideways in the dish so they make pockets. Leave some room between the folds — don’t pack them in tight.
- Keep 2 or 3 pieces of the 50g cheese aside for the top. Tuck the rest of the cheese, the bacon, the tomato slices and the spring onion into the folds. Grind some pepper over. No salt — the bacon and cheese have plenty.
- Crack the 3 eggs into a jug, add the 100ml milk and whisk with a fork until smooth. Pour it slowly over the tortillas so it runs down into all the folds. Leave it to soak for 5 minutes.
- Tear the cheese you kept aside over the top.
- Bake 30 minutes until the top is golden and the middle feels firm when you press it. If the top browns before the middle is set, lay a piece of foil over it and tuck the edges under the dish so the fan can’t blow it off.
- Rest 5 minutes, cut into 3 and serve with sriracha on top.
| Swap it: Use sausage, salami, BBQ chicken or ham instead of bacon — salami and chicken don’t need precooking. No tortillas? Full sized tortillas can be cut in half and folded, halved pita pockets work too: stuff them with the cheese, bacon and tomato and stand them up in the dish. Pita soaks up more egg, so add an extra splash of milk and let it soak 20–30 minutes before baking. Chopped parsley in the egg mix is a nice extra. |
| Notes: Don’t overfill: Three tortillas and three eggs is right for a 15 x 11cm ceramic dish. If you squash them in then each of the folds will be too tight for the fillings. If your dish is bigger, add more tortillas and one egg and 30ml milk and more filling for each one.
Frozen tortillas can go straight in once defrosted; peel them apart while still cold so they don’t tear. Leftovers keep 2 days in the fridge; reheat in the microwave. |