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The Dairy Diary's Deliciously Different Veggie Breakfast Tray Bake

This veggie packed dish is a fantastic cook-ahead recipe, making enough for a few meals, and suitable for enjoying any time of day. Why not try it out as a deliciously different breakfast on a cold morning alongside a buttery slice of your favourite toast and a cup of tea? We have the Dairy Diary to thank for this wonderfully versatile and wholesome dish.

Dairy Diary top tip: For a vegan version, replace the eggs with vegan sausages and the cheese with a vegan alternative. For vegetarians, replace the Gruyère with cheddar.

  • Preparation time: 10 min(s)
  • Cooking time: 40 min(s)
  • Servings: 2

How to make

  1. Preheat oven to 200°C/180°fan/Gas 6. Put mushrooms in a 2 litre (3½ pints) baking dish and drizzle with oil. Season well, then bake for 5 minutes.
  2. Stir in leek, spinach and nutmeg. Cover with foil and bake for 10 minutes or until the spinach is just wilting.
  3. Stir in tomatoes. Make 2 indents among the vegetables and break an egg into each. Season lightly, scatter with cheese and re-cover. Bake for 20-25 minutes or until the eggs are cooked to your liking.
  4. Serve with toast.