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Veggie Breakfast Bake
A hearty vegetarian breakfast bake loaded with roasted mushrooms, tomatoes, and wilted spinach. It is a low-fat, high-protein morning meal that cooks entirely in the oven. The runny baked eggs mix beautifully with the savory garlic and tender roasted vegetables. Serve this warm dish for a relaxed weekend brunch or a filling start to a busy day.
Ingredients
- 4 large field mushrooms
- 8 tomatoes, halved
- 1 garlic clove, thinly sliced
- 2 tsp olive oil
- 200g bag spinach leaves
- 4 eggs
Instructions
- 1Preheat the oven to 200C (180C fan or gas mark 6). Arrange the mushrooms and halved tomatoes either in four individual ovenproof dishes or on a single baking sheet.
- 2Scatter the sliced garlic evenly over the mushrooms and tomatoes. Drizzle the vegetables with olive oil, season with salt and pepper, and bake for 10 minutes.
- 3Place the spinach leaves in a large colander and pour boiling water over them until wilted. Squeeze out the excess moisture from the spinach and distribute it among the baking dishes or across the tray.
- 4Create small wells between the roasted vegetables and crack one egg into each gap. Return the pan to the oven and bake for another 8 to 10 minutes, depending on how runny you prefer the yolks.
Nutrition
9g
Protein
8g
Fat
5g
Carbs
5g
Sugar
0.4mg
Sodium