Breakfast

Vegetarian full English traybake

Tuck in to a mouth-watering dish that’s low in fat and crammed with veg to boost your 5-a-day

, 18 December 2019

(5 votes)

Vegetarian full English traybake

  • 55 Mins

  • Serves: 4

Nutritional Info
Each 406g serving contains

  • Energy

    1461KJ

    349KCAL

    17%

  • Fat

    13.0g

    med

    19%

  • Saturates

    2.0g

    low

    10%

  • Sugars

    12.2g

    low

    14%

  • Salt

    1.62g

    med

    27%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 360kJ/86kcal.
Ingredients
  • 300g Frozen for Freshness Butternut Squash Chunks
  • 1tbsp rapeseed oil
  • 4 frozen Quorn Sausages
  • 1 red onion, cut in wedges
  • 100g Extra Special Baby Portobello Mushrooms
  • 220g cherry tomatoes on the vine
  • 4 medium eggs
  • 400g tin baked beans
  • 1tsp chopped parsley
Method

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

  • Put the frozen butternut squash chunks in a large roasting tin. Drizzle over ½ the oil and toss to coat. Roast for 15 mins, then remove from the oven.

  • Heat the rest of the oil in a nonstick frying pan on a high setting. Fry the sausages and onion for 3-4 mins to brown.

  • Add the sausages, onion, mushrooms and tomatoes to the tin. Bake for 20 mins.

  • Stir the veg and sausages. Make 4 wells in the mixture. Crack in the eggs, season with pepper and return to the oven for 6-8 mins until the whites have just set.

  • Heat the baked beans and put in a serving dish.

  • Take the tray out of the oven, sprinkle with parsley and serve with the beans.