Skip to content Skip to navigation

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 2024 to thank for this wonderfully versatile and wholesome dish. Make sure you pick up your copy before it’s too late!

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

What you'll need

  • 100g spinach
  • 1tbsp vegetable oil
  • 200g chestnut mushrooms, wiped and halved
  • 50g Gruyère cheese, grated
  • Toast to serve (optional)
  • 1 medium leek, trimmed and finely sliced
  • 10 cherry tomatoes, halved
  • A pinch ground nutmeg
  • 2 large eggs

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.