Breakfast Bake with Bread Roll, Egg and Vegetables Recipe
This breakfast bake with bread roll, egg and vegetables is a great idea for a lazy weekend morning, when instead of making sandwiches you’d rather put everything in the oven and wait. It’s a bit like French pain perdu, but in a savoury, more “sandwich‑like” version. It makes excellent use of stale bread that’s just begging for a second life.
This breakfast bake turns ordinary rolls and eggs into a kind of savoury, baked “French toast” packed with vegetables and stretchy cheese. It’s a great way to rescue stale bread, which in the egg‑and‑milk mixture becomes a soft, slightly fluffy base. Thanks to the colourful pepper and tomatoes it looks like a café breakfast, even though it’s made from what usually lingers in the bread bin.
Chef's tips
Make sure the bread cubes really soak up the egg mixture – if the bread is very dry, you can add 2–3 tablespoons more milk and wait a moment. Don’t bake it for too long, or the eggs will dry out and the bake will become rubbery; the centre should be set but still tender. If you’re using very fresh rolls, it’s worth drying them slightly in the oven for a few minutes beforehand so they don’t turn into an overly soft mush.
How to serve
Serve immediately after taking out of the oven, with a dollop of natural yogurt or a spoonful of thick sour cream and some fresh cucumber. Strong coffee with milk or a pot of tea is perfect with this kind of breakfast, especially on a lazy Saturday morning. It’s also a good solution for a late, shared breakfast after a night shift or party – you mix everything in one dish and the oven does the rest.
Ingredients
- wheat bread roll can be stale - 3 pieces
- egg size M - 4 pieces
- milk - 200 ml
- bell pepper red or yellow - 1 piece
- cherry tomatoes - 100 g
- chives chopped - 2 tablespoons
- yellow cheese grated - 80 g
- butter for greasing the dish - 10 g
- salt for the egg mixture - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Preheat the oven to 180°C (top and bottom heat). Grease an ovenproof dish of about 1.5 litres capacity with butter.
- Cut the rolls into cubes about 2 cm on each side. If they are very fresh and soft, you can spread them out on a board for a few minutes to dry slightly.
- Wash the pepper, remove the core and dice it finely. Wash the cherry tomatoes and cut them in half.
- In a large bowl, beat the eggs with the milk, add salt and pepper. Mix with a fork or whisk until the mixture is smooth.
- Add the diced rolls, pepper, half of the chives and half of the grated cheese to the bowl. Gently mix so that the bread pieces soak well in the egg mixture.
- Transfer everything to the prepared ovenproof dish and smooth the top. Arrange the tomato halves on top, cut side up.
- Sprinkle the bake with the remaining cheese.
- Place the dish in the preheated oven and bake for 20–25 minutes, until the egg mixture is set (the centre is no longer liquid) and the cheese on top has melted and is lightly golden.
- After removing from the oven, leave the bake to rest for 5 minutes. Sprinkle with the remaining chives and serve warm.
Storage
Store leftovers in the fridge for up to 1 day. Reheat in the oven or microwave until hot; the texture will be slightly softer but still tasty.
