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A large roasting pan containing Breakfast Bake. Buttered toast next to it.
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5 from 39 votes

Breakfast Bake

A Breakfast Traybake is a great breakfast to feed a crowd and even better that you can just dump everything in and leave it.
Prep Time2 minutes
Cook Time21 minutes
Total Time23 minutes
Diet: Vegetarian
Allergen: Eggs
Servings: 2 servings
Calories: 350kcal
Author: Dannii Martin

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

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.

Notes

  • 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.

Nutrition

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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