Big Breakfast Bake

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

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 2

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.