High-Protein Breakfast Traybake for the Whole Family

This savoury high-protein breakfast traybake is a total winner for those who love to eat a full cooked breakfast and want to fill up their family’s tummies to last all the way through the morning. This is without the hassle and the mess – and with minimal washing up.

Pop this traybake in your oven, get everyone dressed, and tackle your morning chores while it is baking. It will then be ready to tuck into, and you can all enjoy a breakfast of kings together!

See the dairy-free and egg-free switches in the notes below.

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Protein Blast Breakfast Traybake

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Prep Time 5

Cook Time 34

Total Time 39

Course Breakfasts, Main Courses

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-sugar, Nut-free

Ingredients

1 tbsp Olive Oil
8 Potatoes (New – halved and cooked the night before)
250 g Halloumi
16 Tomatoes (cherry)
125 g Asparagus (fine)
4 Eggs
100 g Parma ham (optional)

Instructions

Preheat your oven to 200°C fan (180°C fan).
Grease a lipped baking tray with the olive oil. Put the cooked potatoes onto the tray and bake in the preheated oven for 10 minutes.
Meanwhile, halve the cherry tomatoes and cut the halloumi into small cubes.
After the potatoes have been baking for 10 minutes, give the tray a shake and add the halved cherry tomatoes and cubed halloumi. Return to the oven for a further 10 minutes.
Give the tray another shake and add the fine asparagus to bake for 6 minutes.
Remove the baking tray from the oven and carefully crack the eggs onto the tray. Top with slices of Parma ham (if using) and return to the oven for a final 6-8 minutes, depending on how runny you would like the eggs to be.
Sprinkle on some salt and grindy black pepper if you like.
Serve straight away, with hot buttered toast on the side if you wish.

Notes

Prep ahead: Pre-cooking the new potatoes the night before or using leftover potatoes saves time and makes busy mornings much easier. Alternatively, allow an extra 20 minutes to boil the potatoes before assembling the traybake.

Ham: Parma ham doesn’t need cooking and is usually nitrite-free. But you can use regular bacon or pancetta. If you do, try to use nitrite-free, and fry it up before you put it in.

Egg-free: switch to drained chickpeas with a sprinkle of salt

Dairy-free: switch the halloumi to chickpeas as above.

Veggie swaps: Use whatever greens your kids love. Swap the asparagus to broccoli, kale or green beans, depending on what’s in season.

Try an extra drizzle of olive oil, a sprinkle of smoked paprika, or a scattering of fresh herbs (like parsley or chives), depending on your mood.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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