Oven-baked veggie breakfast

Fancy a sneaky fry up when working from home, but can’t spare the time? This vegetarian version can be popped in the oven, where it’ll cook away while you answer a few emails. Not only is this much less bother (and washing up!), it’s also quite a bit healthier. It makes a perfect easy breakfast or brunch treat.

Make in 20 minutes
Serves 1

  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 100g mushrooms, quartered
  • 1 tsp oil
  • 6 cherry tomatoes, halved
  • 2 eggs


  1. Heat the oven to 200°/180°C fan/gas mark 6.
  2. Put the mushrooms into an oven proof dish, drizzle with the oil and put in the oven for 10 minutes.
  3. Add the tomatoes to the dish, making two gaps for the eggs. Crack in the eggs and return to the oven for 6-8 minutes, until the eggs are just set.

oven baked english breakfast vegetarian recipe


This recipe is a great jumping-off point for using up what you’ve got in the fridge. There’s loads of other things you could add to it – spinach, halloumi or sweet potato. Or if you’re a meat-eater, there are the obvious contenders or give it a continental twist with a bit of chorizo.

Don’t forget to pin it:

cooked eggs, mushrooms and tomatoes


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