Veggie Breakfast Bakes
Start your day with a hearty vegetarian breakfast that delivers 3 of your 5-a-day. These Veggie Breakfast Bakes are baked in the oven for hands-free cooking, combining juicy tomatoes, earthy mushrooms, garlicky spinach, and perfectly baked eggs.
It’s a lighter take on the traditional fry-up - wholesome, filling, and deliciously easy.
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. Arrange the mushrooms and halved tomatoes evenly across 4 small ovenproof dishes.
2. Sprinkle sliced garlic over each dish, drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes.
3. While they roast, place the spinach in a colander and pour over a kettleful of boiling water to wilt. Once cool enough to handle, squeeze out excess moisture.
4. Divide the spinach evenly among the dishes. Make a small well in the centre of each and crack in an egg.
5. Return the dishes to the oven and bake for 8–10 minutes until the eggs are cooked to your preference.
6. Serve warm and enjoy your veggie-powered breakfast!
Healthy Swaps & Tips:
• Add a sprinkle of chilli flakes for a spicy kick
• Swap field mushrooms for portobello if preferred
• Serve with wholegrain toast for extra fibre
Storage & Meal Prep:
• Best eaten fresh
• You can prep the mushroom/tomato/garlic base ahead and store it chilled, ready to finish in the oven with egg in the morning
Ideal For:
• Perfect for vegetarians
• A healthy option for low-carb eaters
• Great for batch prepping brunch for guests