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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.
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Servings 16 pieces


  • 150 g bread chunks
  • 2 tbsp olive oil
  • 6 spring onions, sliced
  • 1 garlic clove, crushed
  • 150 g chestnut mushrooms, coarsely chopped
  • 100 g chopped mixed bell peppers
  • 150 g chopped fresh spinach
  • 6 sundried tomato halves
  • 9 free-range medium sized eggs
  • 150 ml whole milk
  • 200 g grated medium Cheddar cheese
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • parsley and/or spring onions chopped (garnishing)


  • 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.


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.






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