Breakfast Bake

A Breakfast Bake is a great breakfast to feed a crowd and even better that you can just dump everything in and leave it. So easy for busy school mornings too - just put it in the oven as everyone is waking up. Sausages, tomatoes, mushrooms, kale and eggs make up this easy breakfast traybake, but it is easy to adapt too. Protein packed so it will keep you full until lunch.

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There is just something about having iron packed kale for breakfast that makes me feel full of energy for the rest of the day. Add it to the tomatoes and mushrooms in this and you are well on your way to getting your 5-a-day before you have even headed out the door.

This is so easy to make! It is a great option for busy school mornings too. You just dump everything in and you can make a few different trays so there is something for everyone.

Looking for some other breakfasts to make in advance? Try our Porridge Fingers, Breakfast Burritos, No Bake Granola Bars or Overnight Oats.

Why you will love it

Ingredients needed

• Eggs - You will need one large egg per person for this recipe. We always use free range eggs and try to use golden yolk ones to make the dish look really presentable.
• Mushrooms - These add a nice chunky texture to the breakfast bake. We used mini portobello mushrooms, but you can use chestnut and shiitake. A selection of mushrooms will add a mixture of textures.
• Tomatoes - We used cherry tomatoes on the vine, as we find they have the best flavour. However, you can use regular cherry tomatoes as they will still have lots of flavour once roasted.
• Sausages - We used meat free sausages to make these a delicious vegetarian breakfast. However, you could use meat sausages, but the cooking time may vary.
• Kale - This is an easy way to add a green veggie boost to the breakfast bake. Make sure the stalks are trimmed, and the kale will be chopped, otherwise it will be too chewy.
• Salt and pepper - Season to taste.

A full ingredients list with measurements is in the recipe card below.

Step by step

One: Put the tomatoes, Portobello mushrooms and sausages in to a baking dish and in to a preheated oven at 200°C/180°C(fan)/400°F/Gas 6 for 10 minutes.

Two: Add the kale and salt and pepper and cook for a further 5 minutes.
Three: Make 2 spaces in the dish and crack the eggs in and put back in the oven for 6 minutes, until the eggs are cooked to your liking.

Variations

This breakfast bake is really easy to adapt, so there is a little something for everyone in there. You could swap the vine tomatoes with big tomatoes (just halve them) and you could swap the kale for other greens like spinach, shard or cabbage.

You can use any mushrooms you like, and a variety like shiitake, button and mini Portobello would be good. Cut them to different sizes to mix things up a bit.

We used meat free sausages, but you could use meaty sausages instead - just be aware that the cooking time could vary. You could use different flavour sausages like apple and sage to add some extra flavour.

What to serve with this

You know what goes perfectly with this (apart from a giant cup of coffee)? Some of our homemade healthy tomato ketchup. Or you could make a batch of Healthy BBQ Sauce to go with it.

We would usually serve this breakfast bake with some delicious sourdough bread (perfect for dipping in those runny yolks), but our Oven Baked Hash Browns would go really well with this too if you had a little extra time to make them, or some in the freezer.

Frequently asked questions

More breakfast recipes

If you've tried this Breakfast Bake recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.

Recipe

Breakfast Bake

By: Dannii Martin

A Breakfast Traybake is a great breakfast to feed a crowd and even better that you can just dump everything in and leave it.

Vegetarian

5 from 17 votes

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Course: Breakfast

Cuisine: British

Prep: 2 minutes mins

Cook: 21 minutes mins

Total: 23 minutes mins

Servings: 2 servings

Calories: 350kcal

Allergens:

Eggs

Ingredients

• ▢ 2 Eggs
• ▢ 14 Cherry tomatoes - on the vine
• ▢ 6 Mini portobello mushrooms - halved
• ▢ 4 Meat-free sausages
• ▢ 2 handful Kale
• ▢ 1 pinch Sea salt and ground black pepper

For ingredient swaps, see our Ingredients and Substitutions section

Instructions

• Preheat your oven to 200°C/180°C(fan)/400°F/Gs 6.
• Put 14 Cherry tomatoes, 6 Mini portobello mushrooms and 4 Meat-free sausages into a baking dish and into the oven for 10 minutes.
• Add 2 handful Kale and 1 pinch Sea salt and ground black pepper and cook for a further 5 minutes.
• Make 2 spaces in the dish and crack 2 Eggs in and put back in the oven for 6 minutes, until the eggs are cooked to your liking.

Recipe Tips

• Homemade BBQ Sauce or Ketchup is perfect for dipping this in.
• Serve with sourdough bread or homemade hash browns
• You could easily swap the vegetarian sausages for meat sausages, but cooking times would vary.
• We added kale to ours, but other greens like spinach, shard or cabbage would work too.

Nutritional Information

Serving: 1portion | Calories: 350kcal | Carbohydrates: 24g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 185mg | Sodium: 937mg | Potassium: 544mg | Fiber: 8g | Sugar: 4g | Vitamin A: 7000IU | Vitamin C: 125.4mg | Calcium: 120mg | Iron: 2.2mg

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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.