Breakfast Bake Recipe

Potatoes: Diced into small cubes, they provide a hearty base for the bake.

Bell peppers: Chopped for a sweet and crunchy addition.

Onions: Chopped to add a savory depth of flavor.

Spinach: Fresh leaves to add a nutritious green element.

Cherry tomatoes: Halved for a burst of juicy sweetness.

Vegan cheese: Shredded to provide a melty, dairy-free topping.

Olive oil: Used to coat the vegetables and help them roast to perfection.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity.

To ensure your potatoes cook evenly and become perfectly tender, dice them into uniform pieces. This will help them cook at the same rate as the bell peppers and onions. Additionally, you can parboil the potatoes for about 5 minutes before mixing them with the other ingredients. This extra step can help achieve a creamier texture inside while still getting that golden brown exterior during baking.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a natural sweetness and are rich in vitamins and fiber.

• chopped bell peppers - Substitute with zucchini: Zucchini provides a similar texture and mild flavor, making it a good alternative.

• chopped onions - Substitute with leeks: Leeks offer a milder, slightly sweet flavor that can complement the other vegetables well.

• spinach - Substitute with kale: Kale is a hearty green that holds up well in baking and provides a similar nutritional profile.

• halved cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes add a concentrated tomato flavor and a chewy texture.

• shredded vegan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is rich in B vitamins.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• salt - Substitute with tamari: Tamari adds a savory, umami flavor and can reduce the need for additional salt.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can add complexity.

• Allow the breakfast bake to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled breakfast bake into an airtight container. If you don't have one large enough, you can use multiple smaller containers.
• For short-term storage, place the container in the refrigerator. The breakfast bake will stay fresh for up to 4 days.
• If you plan to store it for a longer period, consider freezing. Wrap the breakfast bake tightly in plastic wrap, then place it in a freezer-safe container or a heavy-duty freezer bag.
• Label the container with the date to keep track of its freshness.
• When you're ready to enjoy your breakfast bake, thaw it in the refrigerator overnight if frozen.
• Reheat individual portions in the microwave for 2-3 minutes, or until heated through. Alternatively, you can reheat the entire breakfast bake in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
• If reheating in the oven, cover the breakfast bake with aluminum foil to prevent it from drying out. Remove the foil during the last 5 minutes to allow the vegan cheese to melt and become bubbly again.
• Enjoy your reheated breakfast bake with a fresh side of spinach or cherry tomatoes to enhance the flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover breakfast bake in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through. For a crispy top, remove the foil for the last 5 minutes.

• Microwave Method: Transfer a portion of the breakfast bake to a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through and stirring if necessary. Continue heating in 30-second intervals until hot.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter. Place the breakfast bake in the skillet and cover with a lid. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the breakfast bake in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give a nice crispy texture to the potatoes and vegan cheese.

• Oven: Used to bake the breakfast bake at the specified temperature and duration.

• Mixing bowl: Used to combine and mix the diced potatoes, bell peppers, onions, spinach, cherry tomatoes, and olive oil.

• Baking dish: Used to transfer the mixed ingredients into and spread them out evenly for baking.

• Knife: Used to dice the potatoes and chop the bell peppers, onions, and halve the cherry tomatoes.

• Cutting board: Provides a surface for safely chopping and dicing the vegetables.

• Measuring cups: Used to measure out the correct amounts of potatoes, bell peppers, onions, spinach, cherry tomatoes, and shredded vegan cheese.

• Measuring spoons: Used to measure out the olive oil, salt, and black pepper.

• Spatula: Used to toss and coat the vegetables evenly with the seasoning and olive oil.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Grater: If the vegan cheese is not pre-shredded, a grater will be needed to shred it.

• Cooling rack: Used to let the baking dish cool for a few minutes before serving.

Pre-chop vegetables: Dice the potatoes, bell peppers, and onions the night before and store them in the fridge.

Use frozen spinach: Save time by using pre-washed and chopped frozen spinach instead of fresh.

Opt for pre-shredded cheese: Buy shredded vegan cheese to skip the shredding step.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

Batch cook: Double the recipe and store leftovers for quick breakfasts throughout the week.