Want to cook something yummy over Easter? Try this!

Beetroot and bacon bake

Recipe: June Bunt

Serves: 4 - 6


1 large onion, chopped

4 bacon rashers, chopped

2 tbs Worcestershire sauce

6 slices wholemeal bread

1 can (45g) sliced beetroot, well drained

1 cup grated cheddar cheese

4 eggs

2 cups milk

¾ cup plain yogurt

Salt and pepper to taste

Salad to serve


Cook onion and bacon in a large heated greased pan until onion is soft, add sauce and cook, stirring for 1 minute.

Grease an ovenproof dish (10-cup capacity)

Trim crusts from bread slices, cut in half diagonally to form triangles, arrange a third of the bread triangles, slightly overlapping, over the base of prepared dish. Top with beetroot slices.

Sprinkle with a third of the bacon mixture and cheddar cheese. Repeat layering with remaining bread triangles, bacon mixture and cheddar cheese, finishing with cheese, pour over combined eggs, milk, yogurt, salt and pepper, sprinkle with parmesan cheese.

Cook in a moderate oven 180 degrees for about 30 minutes or until set and lightly browned.

Serve warm or cold with salad.

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