Cheddar And Pancetta Bake Recipe

About this recipe

A delicious and easy-to-make keto-friendly dinner featuring crispy bacon, fluffy eggs, and melted cheddar cheese, all baked to perfection.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Cathedral City Mature Cheddar Cheese
• 400G Sabarot Chia Seeds, 400G
• 300 g Italian Pancetta, 300G
• Bunch Spring Onion (Bunch)
• 100G Celery Salt, 100G

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a medium bowl, whisk together 1/4 cup of chia seeds and 1/2 cup of water until well combined and let sit for 5 minutes to thicken.
3. 3. Line an 8 or 9-inch square baking dish with parchment paper. Arrange 4 slices of cheddar cheese evenly across the bottom of the dish.
4. 4. Sprinkle 8 slices of cooked and crumbled pancetta over the cheese, followed by 1 tablespoon of finely chopped spring onion.
5. 5. Pour the chia seed mixture evenly over the pancetta and cheese layers.
6. 6. Bake in the preheated oven for 20-25 minutes, or until the chia mixture is set and the top is golden brown.
7. 7. Let the bake cool for 5 minutes before slicing into squares and serving.