Easy Breakfast Tray Bake
The quickest way to whip up a full, hot brekky for a crowd. Pop everything in the oven and you’ll be tucking in in no time!
Ingredients
1 packet Wild Chef hash sticks
2 Tbsp olive oil
1 packet button mushrooms, wiped and trimmed
1 punnet cherry tomatoes
1 packet Harmony porkies chipolata sausages
1 bag baby spinach leaves
4 eggs, at room temperature
A handful sage leaves
1 Tbsp balsamic vinegar
Chilli flakes
Method
Preheat the oven to 220°C.
Put the hash sticks on a large, lipped, lightly oiled baking tray and cook for 10 minutes. (If you don’t have a large tray, then cook the hash sticks on a separate tray and scatter on top at the end).
Meanwhile, in a bowl combine 1 tablespoon of olive oil with the balsamic vinegar, mushrooms, and cherry tomatoes. Season with salt and pepper. Separate the sausage links and prick each sausage a few times.
Lower the heat to 180°C. Flip the hash browns over. Nestle in the chipolatas, mushrooms, and tomatoes. Cook for 15 minutes. Pour boiling water over the spinach to wilt, then drain. Refresh under cold water and squeeze out excess water. Toss the remaining olive oil with the sage leaves and set aside.
Shuffle the tray bake around to make 4 spaces on the tray. Into each space, add a little nest of spinach and crack in an egg. Season with salt, pepper, and chilli flakes and scatter over the sage leaves.Bake for 8-10 minutes or until the eggs have just set.
Serve immediately from the tray.