Big Breakfast Bake
This recipe not only looks great but is really tasty. Your caravanning neighbours will be totally jealous while they have their cornflakes.
Big Breakfast Bake
A great way to use leftover ingredients for a tasty breakfast. And it looks great as well.And I love the fact that it is a one pot wonder.
Ingredients
- 4 Pork Sausages I used diced Christmas Ham
- 40 g Butter
- 1 punnet Button Mushrooms Cut chunky
- 80 g Spinach leaves I used half a bag of Mixed Salad Leaves as that’s all I had
- 1 punnet Cherry Tomatoes Chuck them in whole
- 2 Eggs
- 2 slices Sourdough Bread Torn coarsely. Any bread will be OK, but I like the texture of a heavy bread
- 2 tbsp Grated Parmesan
- 1 tbsp Tomato Paste
- 1 tbsp Korma Curry Powder Optional but gives it a nice kick
- 1 Capsicum Seeds removed & cut in chunks. Use green because it adds another colour
Instructions
- Preheat your pan on a stove cook top or BBQ. (You could use a camp oven for this recipe as well).
- Cook the sausages until just cooked through. Remove from the pan & cut into chunks.
- Add the butter, mushrooms & capsicum to the pan. Cook stirring until tender.
- Return the sausage chunks to the pan & fold into the mix.
- Add the tomato paste & curry powder then fold into the mix.
- Add the spinach leaves & fold into the mix.
- Make 2 indents in the mix & crack the eggs into the indents.
- Sprinkle the Parmesan over the mix.
- Place in the oven or cover the pan with a lid & place on stove cook top. (Oven will probably work best I reckon). Cook until the eggs have set (about 10 minutes).Then enjoy.
Notes
You could easily do this recipe in a camp oven on hot coals. Just a bit more mucking around I suppose.