Breakfast Traybake
A delicious and easy breakfast traybake packed with flavour and goodness. It’s so tasty with cheddar cheese and vegetables. This traybake can be made ahead and will fast become a favourite breakfast choice.
Ingredients
- 150g bread chunks
- 2 tbsp olive oil
- 6 spring onions, sliced
- 1 garlic clove, crushed
- 150g chestnut mushrooms, coarsely chopped
- 100g chopped mixed bell peppers
- 150g chopped fresh spinach
- 6 sundried tomato halves
- 9 free-range medium sized eggs
- 150 ml whole milk
- 200g grated medium Cheddar cheese
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- parsley and/or spring onions chopped (garnishing)
Instructions
- Preheat oven to 180°C. In a 20 x 20cm approx. (base measurement) non stick baking tray arrange bread chunks evenly and set aside.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook the spring onions, stirring for 1-2 minutes or until softened. Add garlic, mushrooms, and peppers, cook, and stir for 3-4 minutes or until slightly golden. Add salt and¼ tsp pepper, sundried tomatoes, and spinach, keep mixing all the vegetables until the spinach is slightly wilted. Set aside to cool slightly.
- In a large bowl whisk the eggs, milk together and then add three quarters of the cheddar cheese. Season with salt and the remaining ¼ tsp pepper. Scatter the vegetable mixture over the bread base. Pour the egg mixture into the tray and evenly spread vegetable mixture and sprinkle with remaining cheddar.
- Bake for 30 minutes or until golden, edges crisp and set. Garnish with chopped spring onions and/or fresh parsley, allow to stand for 5 minutes. Cut into squares and serve slices warm at room.
Notes
Leftovers keep well in the refrigerator for up to 3 days. Reheat in the microwave until thoroughly warm.
Use a thick cut bread to absorb the tasty egg mixture. We used a white sour dough bread.
