Tray-baked eggs
At a Glance
- Prep
- 30 minutes
- Cook
- 10 minutes
- Total
- 40 minutes
- Servings
- Serves 4
Categories
- Light meals & snacks
- Baking
- Easy
- Light meals & snacks
Dietary
- Vegetarian
Allergens
- Eggs
- milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
A vegetarian breakfast, lunch or snack that’s really quick, easy and packed with protein. Each serving provides 237 kcal, 20g protein, 3g carbohydrates (of which 3g sugars), 16g fat (of which 6g saturates), 2g fibre and 1.3g salt.
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Equipment
35cm/14in x 25cm/10in 2cm/¾in deep roasting tin, baking paper, large bowl
Ingredients
- 8 free-range eggs
- 2 red peppers, deseeded and finely sliced
- 80g/3oz chestnut mushrooms, halved and thinly sliced
- 40g/1½oz spinach, roughly chopped
- 50g/1¾oz mature cheddar cheese, grated
- ½ tsp sea salt
- freshly ground black pepper
Instructions
Preheat the oven to 180C/160C Fan/Gas 4.
Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper.
Crack the eggs into a large bowl, add the salt and pepper and whisk well.
Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar.
Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges.
Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces.
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