Breakfast bake

Thanks to this tempting breakfast bake dish from recipes+ you can enjoy this vegetarian beauty baked rather than fried, to cut down on kilojoules and save on the washing up.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


Breakfast bake
  • 6 thick slices (about 200g) sourdough bread, roughly torn
  • 1 medium red capsicum, cut into 2cm pieces
  • 1 medium yellow capsicum, thickly sliced
  • 1 large red onion, halved, cut into wedges
  • 250 gram cherry tomatoes
  • olive oil cooking spray
  • 1/4 cup chopped flat-leaf parsley
  • 150 gram fresh low-fat ricotta
  • 6 eggs, at room temperature


Breakfast bake
  • 1
    Preheat oven to 200°C (180°C fan-forced). Combine bread, capsicum, onion and tomatoes in a roasting pan. Spray with oil; season with salt and pepper and toss to combine.
  • 2
    Bake for 15 minutes or until vegies are tender, turning bread and vegies halfway through cooking. Remove from oven.
  • 3
    Make 6 indents in vegie mixture. Sprinkle parsley over vegies. Dot with ricotta. Carefully crack an egg into each indent. Bake for 7-10 minutes or until eggs are cooked. Serve at once.

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