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+ servings

Breakfast Traybake

  • Prep Time
    5 MINS
  • Cook Time
    30 MINS
  • KCals 266
  • Carbs 15G
4 Servings

Ingredients

  • 4 reduced-fat pork sausages
  • 4 eggs
  • 4 bacon medallions
  • 4 medium white mushrooms
  • 4 cherry tomatoes, halved
  • 1 medium slice of wholemeal bread, cut widthways into 4 'soldiers'
  • freshly ground black pepper, to taste
  • low-calorie cooking spray

Instructions

  1. Preheat the oven to 180°C and spray a 28 x 20cm ovenproof dish with low-calorie cooking spray. Grease the dish thoroughly.

  2. Add the sausages to the greased dish, place in the preheated oven and bake for 10 minutes.

  3. Remove from the oven and add the bacon, mushrooms and tomatoes, spacing them evenly throughout the dish. Spray the tops of the mushrooms with low-calorie cooking spray and place back in the oven to bake for a further 10 minutes.

  4. Remove the dish from the oven and add the eggs, cracking them into the gaps between the other ingredients. The egg whites should run into the gaps and join all the ingredients together when baked.

  5. Add the four bread 'soldiers', standing them on their ends in the egg whites and place back in the oven for a further 10 minutes, until the egg whites have set and the toast 'soldiers' are lightly browned.

  6. Season to taste with freshly ground black pepper, cut into 4 portions and serve immediately.