Breakfast Bake

Breakfast Bake

The Credit Crunch Cooke
SKU:
Brfstcasrlbk

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

Breakfast Bake

Another great dish for feeding many mouths & adaptable too! Swap the sausage for bacon if you prefer or even some black pudding! I used Cumberland sausages as they are my favourite but use whatever you like. A pinch of chilli powder or Cayenne gives a little kick if you feel you need it, if you know what I mean!

Serve with ketchup or brown sauce, or even chilli sauce!

 

Serves 4 Approx 53p per person

Prep time 10 minutes Cooking time 40 minutes

 

Ingredients

200g sausage, removed from skins

4 slices white bread, preferably a few days old, cut into triangles

50g cherry tomatoes, halved

125g mushrooms, sliced

1/2 bunch spring onions, sliced

75g grated cheddar

3 eggs

100ml milk

100ml double cream

salt & pepper

pinch of chilli powder or cayenne (optional)

 

Heat a tbsp of oil or butter in a large frying pan over medium heat & cook the mushrooms until soft. Set aside then add the sausagemeat to the pan & cook until browned all over. Set aside.

Preheat the oven to 180C/Gas 4/Fan160.

Lightly grease a baking dish or tin & place the slices of bread in the bottom. Add the sausage on the top along with the mushrooms.

Next add the onions, tomatoes & top with the cheese.

In a jug beat together the milk, cream & eggs. Season with salt & plenty of pepper & some spice if you want.

Pour the milk mixture carefully & evenly into the dish. Let it sit for about 10 minutes to allow the milk/egg mixture to soak in.

Bake for about 30 minutes until golden & puffed up.

Serve immediately with your choice of sauces!