Holy moly! This summer greens breakfast bake may just be the most perfect summery breakfast ever. Fresh gooey eggs baked with tender asparagus, crispy curly kale and sweet green peas. Minimal prep, minimal effort and minimal washing up. Sunday morning = sorted.
This summer greens breakfast bake couldn’t be easier! It involves 0 cooking skill, instead letting the oven do the work. It’s the ideal healthier alternative to a traditional cooked breakfast – it’s also a lot less effort. This dish tastes even better when eaten al fresco. Bring the whole tray outside along with two plates, a loaf of crusty bread and a steaming hot pot of tea for a right royal breakfast.
I have used my 3 favourite summery vegetables for this summer greens breakfast bake – asparagus, kale and peas. But, you can totally customise it to whatever you have in the fridge. Other vegetables that work well include:
- Thinly sliced leeks
- Sliced green pepper
- Tenderstem broccoli
- Sliced courgette
(Follow cooking instructions for asparagus)
- Swiss chard
- Cavolo nero
- Edamame beans
(Follow cooking instructions for kale & peas)
And if greens aren’t your thing, why not try my Shakshuka recipe for a spicy tomato-based approach to baked eggs?
Regardless of the name, this breakfast bake isn’t just for breakfast. It makes a fabulous lunch served with crusty sourdough bread or a great light dinner alongside some whole grains. If you want to make the dish slightly more substantial, you can add a little sprinkle of feta cheese before serving.
I hope you enjoy this summer greens breakfast bake recipe! Make sure to give it a go this weekend – I’m sure the sun will be shining somewhere…
You can tag me in photos on IG @georgieeatsuk, use the #georgieeats or leave me a comment down below to let me know what you think. Keep smiling!
SUMMER GREENS BREAKFAST EGG BAKE
Perfectly gooey eggs roasted with fresh asparagus, crispy kale and sweet green peas. Serve with crusty bread for the most gorgeous summertime breakfast! GF & healthy.
- 200 g asparagus ends trimmed
- 1 tbsp olive oil
- 100 g frozen peas
- 2 large handfuls kale
- 4 spring onions finely sliced
- 4 free-range eggs
- Sea salt & freshly ground black pepper
- Sprinkle chilli flakes
- Fresh crusty bread
Preheat the oven to 180°c/200°c/390°f.
Place the trimmed asparagus into a large baking dish and drizzle with the oil. Bake in the preheated oven for 15 minutes.
Remove the dish from the oven and add the frozen peas, kale and spring onion. Season liberally with salt and pepper, then give everything a mix around.
Make 4 gaps within the greens and crack an egg into each hole. Return to the oven for 5-10 minutes, checking every minute or so, until the whites of the eggs are opaque but the yolks still runny – they should wobble when the dish is shaken.
Once the eggs are cooked, remove the dish from the oven and sprinkle with chilli flakes. Serve immediately with lots of crusty toasted bread.
This dish is best served immediately.
For variations on this recipe, see within the post.
If you do not have a baking dish large enough, this breakfast bake can also be made on a lined baking tray.