Breakfast Bake
User Reviews
5
Breakfast Bake
Description
This Breakfast Bake starts by roasting cherry tomatoes, halved mini portobello mushrooms, and meat-free sausages to develop roasted notes and soften the vegetables. After 10 minutes, kale and seasoning are added and cooked briefly to wilt the greens while retaining some bite. Finally, spaces are made in the dish to crack in eggs, which are baked just until cooked to the desired doneness, blending creamy egg texture with roasted ingredients.
The combination of roasted vegetables, plant-based sausages, and eggs creates a balanced breakfast with a range of textures from juicy tomatoes to soft eggs. The seasoning with sea salt and black pepper enhances natural flavors. This dish fits well for a wholesome breakfast or brunch alongside sourdough bread, hash browns, or dipping sauces like homemade ketchup or BBQ sauce.
You can substitute meat-free sausages with meat varieties if preferred; adjust cooking times accordingly. Other greens like spinach or chard may be used instead of kale, offering flexibility. The recipe suggests serving ideas and flavor enhancements to complement the bake.
Ingredients
- 2 egg
- 14 cherry tomato on the vine
- 6 portobello mushrooms halved, mini
- 4 meat-free sausages
- 2 handful kale
- 1 pinch sea salt
- 1 pinch 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 pairs well as a dipping sauce for added flavor.
- Serve with sourdough bread or homemade hash browns for a fuller meal.
- Meat sausages can replace vegetarian ones, but adjust cooking times as needed.
- Other greens like spinach, chard, or cabbage can be used instead of kale.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 350kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 185mg | 62% |
| Sodium | 937mg | 39% |
| Potassium | 544mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 7000IU | 140% |
| Vitamin C | 125.4mg | 139% |
| Calcium | 120mg | 12% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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