Red Pepper & Tenderstem Broccoli Breakfast Bake


I have called this recipe a breakfast bake but it works for any meal. It’s a great dish to make at the weekend to enjoy for breakfasts throughout the week but it is also a great brunch dish and works well for picnics and packed lunches. Okay, you get the picture, this dish isn’t just for breakfast

The combination of the red pepper and tenderstem broccoli work really well in this recipe. I like to cook the vegetables on the hob first just to give them a head start on cooking time. However, if you’d like to change the vegetables for the dish then vegetables such as tomatoes, green beans, sweetcorn etc won’t need to be cooked first.

This recipe can be made in one dish (as pictured) or you can make individual portions using muffin cups, which are great for packed lunches. Depending on how big you chop your vegetables depends on how many muffin cups you will need: the bigger the size of diced vegetable the more room it takes up in the muffin cup.

Red peppers are an excellent source of vitamin C, in fact, they contain more vitamin C than an orange, additionally, they are a good source of B vitamins, vitamin E and fibre to name a few benefits. Red peppers are also chock full of phytonutrients (plant nutrients) and can support heart and eye health.

Serves 4-6 or makes 8-10 individual bakes


-1 Tbsp. olive oil plus extra for oiling dish
-1/2 onion, finely diced
-1 red pepper, core & seeds removed, finely diced
-1 handful of tenderstem broccoli (about 5-6 stalks), stalks diced and small florets left whole -5 large eggs
-3/4 tsp. dried mixed herbs
-salt & pepper

How To Make

Pre-heat oven to 180C/355F. Lightly oil a baking dish (I used a 23.5cm length x 8cm wide dish) or oil 8 muffin cups and set aside, you may need more muffin cups as it depends how chunky the vegetables are and what vegetables you use.

Warm the olive oil in a medium frying pan over a medium heat and gently saute the diced onion.

Once the onion is just starting to become translucent around the edges, add the diced pepper and the diced broccoli stalks and saute for about 4 minutes.

While the vegetables are sauteeing, beat the eggs in a bowl along with the dried herbs and a good pinch of both salt and pepper.

Once the vegetables have sauteed for about 4 minutes, add the broccoli florets and cook for a further 3 minutes.

When the vegetables are done (you don’t need to fully cook them but just give them a head start before going in the oven) place them in the oiled baking dish or divide between the muffin cups.

Pour over the egg mixture and place in the oven and bake for 20-25 minutes (if using the baking dish) until the middle no longer wobbles, be careful not to overcook it as it will continue to cook once removed from the oven. If using muffin cups bake for 18-22 minutes until cooked.

Serve warm or cold.

Can be stored in an airtight container in the refrigerator for up to 4 days.