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Bacon & Cheese Lunch Cake
Bacon & Cheese Lunch Cake

Breakfast or lunch made fancy with this cake, a cross between a quiche, French toast and an omelette.

Prep Time: 10 min + 30 min resting time
Cook Time: 35 min
Serves: 8 slices



300 g

Eskort Diced Bacon

10 ml



small onion, finely diced



315 ml

full cream milk

2.5 ml


2.5 ml

black pepper

2.5 ml



long French loaf, cut into 2cm pieces (preferably slightly stale)

200 g

cheddar cheese, grated

200 g

mozzarella cheese, grated


parsley, finely chopped


  • Heat butter in a large pan over high heat.

  • Add bacon and onion (set some bacon aside for topping) and cook until lightly browned.

  • Remove pan from heat and set aside.

  • Whisk the eggs, milk, salt, pepper and origanum together in a bowl.

  • Place the bread in a large bowl and pour in the egg mixture, add the cheddar and mozzarella (reserve some for topping) and cooked bacon.

  • Mix together until all bread is coated and then cover with cling film and set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread).

  • Preheat oven to 180°C and spray a 22cm spring form cake tin with spray and cook.

  • Pour the bread mixture into the cake tin, pat down to compress and sprinkle with remaining uncooked bacon and remaining cheese.

  • Cover loosely with foil and bake for 25 minutes, then remove the foil and bake for a further 10 minutes until bubbly and golden on top.

  • Allow to rest for 5 minutes before removing from the cake tin and cutting into slices.

  • Garnish with parsley and serve.

Recipe Meal Types: - Mother's Day Special - Lunch - Breakfast
The following product can be used with this recipe:
Eskort Diced Bacon

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