Breakfast Traybake

A great guilt-free way of enjoying a full English, this is a brilliant dish for a family breakfast. It’s easy to put together and contains a good amount of protein. If you like, you can also add little nests of spinach. Cubes of frozen spinach work well – just defrost them and shape them into rings, then drop an egg into each one.

Hairy Bikers' breakfast traybake served from a roasting tin.

Breakfast Traybake - Photography: Andrew Hayes-Watkins


Prep time
15 minutes
Cooking time
35 minutes
341 per serving


  • 1 onion, cut into wedges
  • 1 large red pepper, cut into strips
  • 1 sweet potato, peeled and cut into cubes
  • 2 tsp olive oil
  • 4 sausages, skinned, halved and rolled into balls
  • 12 chestnut mushrooms, left whole
  • 4 medium tomatoes, halved
  • 4 eggs
  • 1 tsp dried sage
  • sea salt and black pepper


  1. Preheat the oven to 200°C/Fan 180°C/Gas 6.

  2. Put the onion, red pepper and sweet potato in a large roasting tin. Drizzle over a teaspoon of the olive oil and mix thoroughly, then season with salt and pepper. Add the sausage balls and roast in the oven for 25 minutes.

  3. Toss the mushrooms in the remaining oil and add them to the tin with the tomatoes. Roast for a further 5 minutes.

  4. Make 4 dips in the veg and add the eggs. Sprinkle over the sage, season the eggs with a little salt and roast for a further 5 minutes.The egg whites should be just set and the yolks will be a mixture of runny and slightly fudgy. Serve at once