Veggie breakfast bakes

Veggie breakfast bakes

Hit 3 of your 5-a-day with this alternative fry-up – it’s packed with vegetables and oven-baked.


Ingredients (4 servings):

  • 4 large field mushrooms
  • 8 tomatoes, halved
  • 1 garlic clove, thinly sliced
  • 2 tsp olive oil
  • 200g bag spinach
  • 4 eggs



  1. Heat oven to 200C/180C fan/gas 
  2. Put the mushrooms and tomatoes into 4 ovenproof dishes.
  3. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.
  4. Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it.
  5. Squeeze out any excess water, then add the spinach to the dishes.
  6. Make a little gap between the vegetables and crack an egg into each dish.
  7. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.
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