Veggie breakfast tray bake
Our veggie breakfast tray bake is the perfect replacement to a classic big weekend fry-up. It’s less mess and less calorific; so it’s a win win.
Swap your full English for our meat-free veggie breakfast tray bake and thank us later! Making little swaps, like choosing veggie sausages instead of meat ones is an easy way to reduce the calorie count of a dish, and often they can be just as tasty. There are now lots of options available from the supermarket and the frozen options are often the best value.
To make this a vegan breakfast, replace the eggs with more mushrooms and ensure the sausages are plant-based. We’ve served the tray bake with sriracha sauce but you could try homemade ketchup if you prefer something less spicy.
- 260g bag baby spinach
- 400g tin cannellini beans, drained
- 3tbsp tomato puree
- 3tsp sherry vinegar
- 100g small portebello mushrooms, washed
- 8 vegetarian sausages, we use Linda’s
- 1 red onion, peeled and cut into eights
- 200g cherry on the vine tomatoes
- 4 large organic eggs
- ½ tbsp olive oil
- 1tsp dried mixed herbs
- 1 bagel, torn into chunks
- sriracha , to serve