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Bacon & Potato Brunch Bake

Don't be fooled by it's simplicity. This Potato Bacon Bake is a deliciously fast and easy brunch or lunch option that EVERYONE will love!

If you're looking for comfort food that is hearty and nourishing, you have come to the right place!

While I first served this years ago as part of a delicious holiday brunch buffet, this recipe easily translate into a lazy Sunday brunch or even lunch idea. Golden eggs, salty bacon and the goodness of fresh mushrooms & spinach combine perfectly with a yummy potato base to create ultimate deliciousness!

Short on time? YOU'LL LOVE THIS! You can do the bulk of this recipe the day before all you have to to serve this up is simply add the egg custard mixture to the base before popping in the oven - it couldn't be easier or more delicious!


  • This dish can also be used as a side dish as meal for lunch or dinner with a nice crisp salad

  • Try different herbs and cheeses for different flavor combinations

  • Try chopped turkey, chicken bacon, chorizo or salami in place of bacon, turkey bacon will also work great!

  • Ensure you squeeze the moisture out of your potatoes for best final result!


1 cup chopped bacon

1 cup chopped onion

1.5 cups chopped mushrooms

1 teaspoon garlic paste

1.75 cups grated potatoes (squeeze out excess moisture)

1/3 cup chicken stock

3.5 cups baby spinach

1.5 tablespoons chopped fresh basil

1/2 teaspoon salt

Freshly ground black pepper

3/4 cup cheddar/sharp flavoured cheese

1/4 cup milk

5 eggs

1 teaspoon smoked paprika

1-2 chillies finely chopped or a light sprinkle of chilli powder (optional)

Additional chopped basil/parsley/spring onions for garnish (optional)


  1. In a non-stick frying pan cook bacon until browned and crispy over medium heat. Once cooked, set aside.

  2. Keep any remaining bacon fat in the pan and add the onions, mushrooms and garlic and sauté until softened.

  3. Add the grated potato (ensure you have squeezed out excess moisture) and chicken stock and continue cooking until stock is absorbed and the potatoes are softened, stirring from time to time.

  4. Add the spinach, basil, a good amount of fresh ground black pepper and cook until spinach softens and wilts.

  5. Remove from the stove and allow to cool.

  6. Once cooled add the cooked bacon and grated cheese and mix well. Taste the mixture and see if it needs any additional seasonings and add accordingly. (Your potato may not be fully cooked that is okay.)

  7. Take a medium sized oven safe dish (approximately 21cm/10.5" x 30cm/15"), grease lightly and creating a even. Cover securely with plastic wrap and set aside the fridge until required the next day.

  8. Preheat oven to 180ºC/350ºF.

  9. In a medium sized mixing bowl beat the eggs, milk, salt and a good crack of fresh black pepper.

  10. Pour the mixture evenly between the two dishes and then sprinkle with the chilli or chilli powder if using it.

  11. Allow to bake for 30-40 minutes or until the egg mixture is set.

  12. If desired, finish the bake under the grill/broiler for a few minutes until the top gets just a little browned.

  13. Serve warm with some extra chopped herbs if desired, some ketchup, sour cream and/or Tabasco for some extra kick!


Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥

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