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.
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. If you are up before everyone else, throw this all in to a tray and pop it in the oven before everyone is up. By the time the kids are ready and down the stairs, this will be on the table. A hearty and filling breakfast before the school run.
You just dump everything in and you can make a few different trays so there is something for everyone. We usually do a vegetarian one with meat-free sausages and then a meaty one with bacon in it too - that always goes down well.
Looking for some other breakfasts to make in advance? Try our Porridge Fingers, Breakfast Burritos, No Bake Granola Bars or Overnight Oats.
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Why should you try it?
- Easy to adapt - This breakfast is so easy to adapt with different vegetables. Try to add chunky vegetables to give it texture.
- Dump and leave - You can dump everything in the baking dish and then leave it to cook. There is no pre-cooking required.
- Great for feeding a crowd - If you have friends staying over, or just coming round for breakfast, then this is the ideal dish to make as it is easy to double or triple. Just make sure you have a baking dish big enough.
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.
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/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
Yes, this is a nutritious and delicious breakfast. It is low fat and high in protein and packed with nutrients from the kale, tomatoes and mushrooms.
If you have any leftovers, you can store them in an air tight container until the next day.
We wouldn't recommend reheating any leftovers, instead we serve them cold in between two slices of toast for an epic toasted breakfast sandwich.
Yes, this can be a gluten free breakfast. Just make sure that the sausages you use are gluten free and that there is no cross contamination. You will ned to ensure any side dishes are gluten free too.
Extra 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.
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DON’T FORGET TO RATE THE RECIPE ↓
Recipe
Breakfast Bake
Ingredients
- 2 Free range eggs
- 14 Cherry tomatoes on the vine
- 6 Mini portobello mushrooms halved
- 4 Meat-free sausages
- 2 handful Kale
- 1 pinch Sea salt and black pepper
Instructions
- Put the tomatoes, portobello mushrooms and sausages in to a baking dish and in to a preheated oven at 200°C/400°F/Gs 6 for 10 minutes.14 Cherry tomatoes, 6 Mini portobello mushrooms, 4 Meat-free sausages
- Add the kale and salt and pepper and cook for a further 5 minutes.2 handful Kale, 1 pinch Sea salt and black pepper
- 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.2 Free range eggs
StephenCaf
Thank you for helping people find the info they need. Great stuff as usual. Keep up the good work!!!
Danielinith
Thanks for helping people find the information they need. Good stuff as usual. Keep up the great work!!!
All That I'm Eating
I saw this on Instagram, such a great idea! Only one pan to wash up, and it looks great. I'll definitely have to try this!
Wajeeha
Wow, this breakfast tray bake looks really delicious and healthy...and perfect for feeding guests!
Jaclyn Anne
Easy breakfast ideas are my fave, and this one looks incredible! I think I will have to try it this weekend - yum!
Adrianne
Yes, sourdough would be so good with this and some oj and a cup of tea or coffee. I love having a more indulgent breakfast on weekends and I am looking forward to giving this a go. P.S. Love the mushrooms, my all time favourite vegetable!
Danielle
Yum! This looks so easy, healthy and tasty! Love the idea!
Toby King
That looks amazing, not too much work either.
Veena Azmanov
You've just made breakfast look so much fun. Loving how easy and delicious this looks
Lauren Vavala | DeliciousLittleBites
I'm a huge fan of sheet pan dinners, but haven't tried a breakfast version yet! What a great idea - adding this to next weekend's breakfast menu!
Ellen
This is the perfect lazy day breakfast. I'll be trying this on our upcoming staycation!
Danielle Wolter
Now this is an awesome easy breakfast idea! Love the fresh ingredients.
Shanika
I love one-pot meals and this is a hearty dish for breakfast! Sounds and looks delish!
Claudia Lamascolo
this is quite a great tray for breakfast. I sure would love this breakfast right now it all looks amazing I always have tomatoes on mine too!
Maria @ runningcupcake
One of the best vegan sources of iron is blackstrap molasses (not regular stuff)- I get the organic Meridian stuff. 10g is 70% of your RDA of iron, and a similar amount of calcium. I just put a tsp in my porridge and then I am sorted for the day pretty much.
I must confess I don't like kale- I find it so bitter. Although I had baby kale in a sandwich and that was nice, more like spinach, but I shall not be making it a regular thing to eat.
cheri
Hi Dannii, I could eat this for breakfast, lunch and dinner, looks delicious!