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.
- 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
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.
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.
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 this
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.
- 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.
More breakfast recipes
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DON’T FORGET TO RATE THE RECIPE ↓
- 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
- 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.