Veggie Breakfast Bakes
Hit 3 of your 5-a-day with this alternative fry-up—it's packed with vegetables and oven-baked.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free, Healthy
15 mins
45 mins
Easy
4
Sugars
5g
Kcal
127
Fibre
3g
Fat
8g
Protein
9g
Saturates
2g
Salt
0.4g
Carbs
5g
Info
Cooking time:
Prep time:
15 mins
Gluten-Free, Healthy
Difficulty:
Serves:
45 mins
Easy
4
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
5g
Fibre
3g
Protein
9g
Salt
0.4g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free, Healthy
15 mins
45 mins
Easy
4
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 4 large field mushrooms
• 8 tomatoes, halved
• 1 garlic clove, thinly sliced
• 2 tsp olive oil
• 200g bag spinach
• 4 eggs
Instructions:
1. Preheat the oven to 200°C/180°C fan/gas 6. Place the mushrooms and tomatoes into 4 ovenproof dishes. Divide the garlic among the dishes, drizzle with olive oil, and season. Bake for 10 minutes.
2. Meanwhile, place the spinach in a large colander and pour over a kettle of boiling water to wilt. Squeeze out any excess water.
3. Add the spinach to the dishes. Make a small gap between the vegetables and crack an egg into each dish. Return to the oven and bake for 8–10 minutes, or until the egg is cooked to your liking.