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.

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.

What is so good about kale? How about everything! It’s a great source of potassium, vitamin E, calcium and most importantly, iron.

Breakfast Bake

We love making this when we have guests to stay, as it’s the ultimate lazy weekend breakfast to feed a crowd. Who wants to be stuck in the kitchen cooking when everyone is laughing at the antics of the night before over coffee? Not me!

It’s also 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 school.

Breakfast Casserole

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.

Breakfast Bake Options

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 of 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.

What To Serve With A Breakfast Tray Bake

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 sour dough 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.

Ingredients needed to make a Breakfast Traybake (serves 2)

• 2 free range eggs
• 6 mini portobello mushrooms
• 14 cherry tomatoes, on the vine
• 4 meat-free sausages
• 2 handfuls of kale
• A pinch of sea salt and black pepper

How To Make Breakfast Bake – 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/390°F 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.

Other Breakfast Recipes To Try:

Chocolate and Peanut Butter Smoothie Bowl
Eggs Baked in Avocado
Oven Baked Hash Browns
Easy Baked Oats

Some extra tips for this Breakfast Traybake:

• 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.

If you’ve tried this Breakfast Traybake, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

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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.

5 from 38 votes

Pin Recipe Print Recipe

Course: Breakfast

Cuisine: British

Prep Time: 2 minutes

Cook Time: 21 minutes

Total Time: 23 minutes

Servings: 2 servings

Calories: 350kcal

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/390°F for 10 minutes.
• Add the kale and salt and pepper and cook for a further 5 minutes.
• 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.

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.

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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DisclaimerThe 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.