Photo of Breakfast traybake by WW

Breakfast traybake

Points® value
Total Time
55 min
20 min
35 min
If you fancy a cooked breakfast, this all-in-one dish is the perfect alternative to a traditional fry-up. Just put everything onto one oven tray and bake!


Butternut Squash

400 g, peeled and diced into 2cm chunks

Olive Oil

2 tablespoon(s)

Potatoes, Raw

300 g, Maris Piper

Oregano, Dried

1 teaspoon(s), level

Bacon medallions, raw

8 rasher(s)

Cherry Tomatoes

250 g, 4 small vines


80 g, young leaf

Egg, whole, raw

4 medium, raw


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the squash on a large baking tray, then drizzle over half the oil and toss to coat. Bake for 5 minutes.
  2. Meanwhile, grate the potatoes into a clean tea towel, then squeeze out as much liquid as you can. Mix the grated potatoes with the remaining oil and the dried herbs, and season well. Shape into 4 mounds among the squash on the tray, then bake everything for another 15 minutes.
  3. Reduce the oven temperature to 200°C, fan 180°C, gas mark 6 and arrange the bacon in between the veg. Add the cherry tomatoes to the tray and bake for another 5 minutes.
  4. Meanwhile, put the spinach in a sieve set over the sink and pour over boiling water from the kettle until wilted. When cool enough to handle, squeeze any excess liquid from the spinach.
  5. Add the wilted spinach to the tray in 4 piles among the other veg, then use a spoon to create a hole in each pile. Crack an egg into each hole and bake for a final 5-8 minutes until the eggs are done to your liking.