Smoky Bean, Bacon & Eggy Bread Bake
This hearty baked beans and bacon breakfast casserole is a comforting and satisfying dish that combines smoky flavors with rich and creamy textures. The tender beans are coated in a tangy and sweet sauce, studded with crispy bacon lardons, and topped with a layer of golden and fluffy egg-soaked bread. It's a perfect make-ahead option for a leisurely weekend breakfast or brunch, allowing you to savor every delicious bite without spending too much time in the kitchen.
— Constant Cookbook
Ingredients
- 3 x 400g cans haricot bean , drained and rinsed
- 500g passata
- ½ tbsp sweet smoked paprika
- 1 tbsp red wine vinegar
- 1 tbsp dark muscovado sugar
- 2 tsp Worcestershire sauce
- 200g bacon lardons
- 5 eggs
- 125ml milk
- 10 slices white bread , crusts removed and halved to make triangles
Instructions
- Heat oven to 220C/200C fan/gas 7. Tip the beans into a large baking dish with the passata, paprika, vinegar, sugar and Worcestershire sauce. Season and mix well. Scatter the lardons over the top, cover with foil and bake for 30 mins.
- Remove the beans from the oven, take off the foil and stir well. Return to the oven, uncovered, for 10 mins to crisp up the bacon. You can now cool and chill the beans for up to 2 days, or freeze for up to 3 months. Just defrost and warm through before continuing.
- Whisk the eggs and milk with some seasoning. Dip the bread triangles into the egg mix, then layer them over the surface of the beans. Pour the rest of the egg over the bread and cook for 20 mins, or until the bread is puffed and golden.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 6 - 8
Nutrition
- Calories: 418 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.5 milligram of sodium
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