Egg Bake with Bacon and Leeks (Microwave)


The recipe I am sharing with you today, Egg bake with bacon and leeks, is a big hit in our family. Great as breakfast or lunch, even as a late night snack. With a total cooking time of 7-8 minutes, it’s perfect for busy mornings. Any leftovers can be eaten cold later, so bring them to work/school for a lovely lunch.

EggBake with Bacon and Leeks for Microwave


Serves 4

1 serving is 340 cal.

This is what you need


6 eggs

1 tbsp flour

1 ½ dl (5,07 oz) milk

1/5 tsp black pepper

1 small leek

200 gr (7,05 oz) bacon

Step by step how to make EggBake with Bacon and Leeks for Microwave


Handy in the kitchen


This is what you do


  1. Whisk the eggs, flour, milk and pepper lightly until smooth

  2. Rinse and finely cut the leek. Put some of the leek aside for garnish. Place the remaining leek in a micro safe bowl. Cut the bacon with scissors (see photo) on top of the leek. Cover the bowl and cook on full effect for 2-3 minutes.

  3. Take the bowl out of the microwave and pour the egg-mix over the bacon/leek. Cover the bowl again and cook on full effect for 4-5 minutes.

  4. Sprinkle the rest of your leek on top and leave for 5 minutes to let the heat spread evenly before serving.

Notes; Great dish for breakfast or lunch. For dinner you can serve this egg bake with dark bread and a nice salad and you have a full meal.

If you like this egg bake with bacon and leek, click here to see more of my microwave recipes.



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4 Responses

  1. Honestly I’ve scrapped most of the baking sites and am using this as my primary recipe reference now. As a primary care giver and stay at home parent I want the best most nutritious food for my family and until I found this resource I was unable to keep up. Sure I was microwaving pre-packaged food but it did not taste good and was not good for you. I’m making this for breakfast for the whole family tomorrow. Thank you so much for this and keep up the awesome material!

  2. robert says:

    I can’t wait to try this recipe. Looks great.

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