Bacon and Vegetable Egg Slice with Basil
A savory baked egg dish combining fluffy scrambled eggs, crispy bacon, mixed vegetables, and melted cheese in a single pan. The self-rising flour creates a light, cake-like crumb while fresh basil adds brightness. Perfect for weekend brunch, meal prep, or casual dinners. Serve warm with a fresh salad for a complete, protein-rich meal that feeds a crowd.
Ingredients
- 5 large eggs
- ½ cup low-fat milkwhole milk or Greek yogurt thinned with water1:1dairy
note:yogurt adds tang
- ½ cup self-rising flourall-purpose flour plus 1/2 tsp baking powder and 1/4 tsp salt per 1/2 cup1:1bakingadds gluten
conf:5
- ½ cup low-fat cheese, finely shreddedcheddar, gruyere, or feta1:1dairy
note:feta adds saltiness, reduce added salt
- ½ cup bacon, finely chopped
- 2 cups frozen mixed vegetablesfresh vegetables, finely diced1:1produce
note:reduce moisture by patting dry
- ¼ cup fresh basil, shredded
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Whisk eggs and milk together in a large bowl.
- 3
Add self-rising flour and combine well.
- 4
Fold in vegetables, bacon, basil, salt and pepper.
- 5
Mix until fully combined.
- 6
Pour into a greased baking pan.
- 7
Bake on center rack until top is golden brown and center is firm, 30-35 minutes.
- 8
Cool for a few minutes, cut into slices and serve.
Tips
Use a 9x13 inch pan for even cooking. If your pan is smaller, batter may cook faster; check at 25 minutes.
Shred cheese fresh and chop bacon fine for even distribution. Avoid pre-shredded cheese with anti-caking agents if possible.
This slice keeps well refrigerated and reheats beautifully in a 300F oven for 10 minutes.
Good to Know
Cover and refrigerate up to 4 days. Reheat in 300F oven for 10 minutes or microwave individual slices.
Prepare through mixing step up to 4 hours ahead. Cover and refrigerate batter. Bake as directed, adding 2-3 minutes if batter is cold.
Warm from oven, cut into 6-9 slices. Serve with green salad, toast, fruit, or simple greens with vinaigrette.
Common Mistakes
Overmix batter to avoid toughness; stir just until combined.
Don't skip greasing the pan; use parchment or spray to prevent sticking.
Underbake and center remains custard-soft; ensure top is golden and center is set before serving.
Substitutions
Dairy-Free Swaps
note:yogurt adds tang
note:feta adds saltiness, reduce added salt
Vegan Options
General Alternatives
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FAQ
Can I make this dairy-free?
Yes. Replace milk with unsweetened almond or oat milk, and use dairy-free cheese or omit it. The texture will be slightly less creamy but still tasty.
What if I don't have self-rising flour?
Mix 1/2 cup all-purpose flour with 1/2 teaspoon baking powder and 1/4 teaspoon salt. Combine as you would self-rising flour.
How long does this keep and can I freeze it?
Refrigerate cooked slice up to 4 days. Freeze up to 3 months wrapped tightly. Thaw overnight in fridge and reheat in a 300F oven until warmed through.