Breakfast-style Tray Bake
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
903
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 903 cal. | (43 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 982 mg | (25 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 364 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 Tbsps olive oil
- 3 cups Sausage (cut into chunks)
- 2 large potatoes (peeled and thickly sliced)
- 1 green Bell pepper (seeds removed, sliced)
- 1 yellow pepper (seeds removed, sliced)
- 1 onion (cut into wedges)
- ½ cup vegetable stock
- salt (to taste)
- peppers (to taste)
- 4 eggs
- 2 tsps mixed Fresh herbs
Preparation steps
1.
Preheat the oven to 190°C (170° fan) 375°F gas 5.
2.
Heat 1 tablespoon of oil in a frying pan and brown the sausages. Place in a baking tin
3.
Heat the remaining oil in the frying pan and cook the potatoes, stirring occasionally, until browned. , Place the potatoes in the baking tin.
4.
Add the peppers and onions to the frying pan and cook for 5 minutes, until beginning to soften.. Place in the baking tin.
5.
Pour the stock over the vegetables and sausage and season with salt and pepper. Gently stir the sausage, potatoes and vegetables together.
6.
Bake for 20-25 minutes, cracking in the eggs and sprinkling with herbs for the last 5-10 minutes, until the eggs are cooked to your liking
