Veggie breakfast bakes

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

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 127
  • fat 8g
  • saturates 2g
  • carbs 5g
  • sugars 5g
  • fibre 3g
  • protein 9g
  • salt 0.4g

Ingredients

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

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.

  2. Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.