Savoury Egg Breakfast Traybake Cake (Easy High-Protein Bake)

If you’re looking for a simple, filling breakfast you can make ahead, this savoury egg traybake cake is a perfect choice. Made with a soft yoghurt-based batter and baked with whole eggs hidden inside, it’s hearty, sliceable and ideal for busy mornings.

With added cheese, warming spices and optional sausage or bacon, this recipe is packed with flavour and protein. It’s the kind of breakfast you can prep once and enjoy all week.

Why you’ll love this recipe

• High-protein, satisfying breakfast

• Soft, moist crumb thanks to yoghurt and oil

• Perfect for meal prep and freezing

• Easy mix-and-bake method

• Customisable with different fillings

• Unique and impressive — each slice reveals a whole egg centre, making it perfect for serving or sharing

Ingredients

Dry:

• 300 g flour

• 2 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

Wet:

• 3 eggs

• 200 g yoghurt

• 100 ml milk

• 100 ml oil or melted butter

Flavour:

• 150 g grated cheese

• Cracked black pepper

• 2 tsp smoked paprika

• 1 tsp oregano

• 2 tbsp fresh chives, finely chopped

Filling:

• 6 boiled eggs (peeled)

• 200 g sausage meat (or cooked bacon/ham, chopped)

Topping:

• A large handful of grated cheese

How to make savoury egg traybake cake

1. Cook the meat

If using sausage meat, cook in a pan until browned and broken into small pieces. Allow to cool slightly before adding to the batter. Remove excess grease to help avoid a greasy batter.

2. Make the batter

In a large bowl, whisk together the eggs, yoghurt, milk and oil (or melted butter).

Add the flour, baking powder, baking soda and salt, then mix until smooth.

Fold in the chives, grated cheese along with the black pepper, smoked paprika and oregano.

3. Add the filling

Fold the cooked sausage meat (or bacon/ham) into the batter, ensuring it’s evenly distributed.

4. Assemble

Pour the batter into a lined baking tray.

Gently press the 6 boiled eggs into evenly spaced rows. 3 on each side. Make sure they are mostly covered by the batter.

Sprinkle with some extra cheese.

5. Bake

Bake in a preheated oven at 180°C for 30-40 minutes, or until golden and fully set in the centre.

6. Cool and slice

Allow the traybake to cool slightly before slicing. This helps it hold its shape and gives clean slices with the egg centre visible. Each slice is designed to have 1 whole egg in.

Tips for best results

• Let the meat cool before adding to avoid greasy batter

• Don’t overmix — keep the texture light

• Use a lined tin for easy removal

• Rest before slicing for neat, structured pieces

Variations

This recipe is very flexible. Try adding:

• Bacon and cheddar

• Ham and mozzarella

• Sausage with caramelised onions

• Spinach or peppers for extra veg

• Grated courgette or carrot (squeeze out excess water)

• Feta, spinach & sun-dried tomato — swap the cheese for feta, fold in chopped spinach and sun-dried tomatoes for a Mediterranean-style version that’s fresh, salty and really

Storage and freezing

• Store in the fridge for up to 3 days

• Freeze in slices for up to 2 months

• Reheat in the oven or enjoy cold

Serving ideas

• With a fresh salad

• Packed for lunch

• As part of a brunch spread

• Quick grab-and-go breakfast

• Fresh fruit

• Add a spoon of sour cream on top of a warm slice and a sprinkling of chives