Name: Breakfast casserole
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 250g chestnut mushrooms, sliced -; 1½ tbsp vegetable oil, plus extra for the tin (optional) -; 6 veggie sausages, sliced into bite-sized pieces -; 1 large red onion, finely sliced -; 2 red peppers, deseeded and sliced -; 8 eggs -; 250ml whole milk -; 125g cheddar, grated -; 10g chives, finely sliced -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Breakfast casserole

1. 250g chestnut mushrooms, sliced -

2. 1½ tbsp vegetable oil, plus extra for the tin (optional) -

3. 6 veggie sausages, sliced into bite-sized pieces -

4. 1 large red onion, finely sliced -

5. 2 red peppers, deseeded and sliced -

6. 8 eggs -

7. 250ml whole milk -

8. 125g cheddar, grated -

9. 10g chives, finely sliced -

How to cook deliciously - Breakfast casserole

1. Stage

Heat the oven to 200C/180C fan/gas 6. Fry the mushrooms in a large non-stick frying pan over a medium-high heat until the liquid has released and evaporated, about 8-10 mins. Add ½ tbsp oil and fry until golden, about 2 mins. Remove from the pan and tip into a large bowl.

2. Stage

Wipe out the pan to remove any excess liquid, then return to a medium heat. Add the remaining oil and fry the sausages until golden all over. Remove using a slotted spoon and add to the bowl with the mushrooms. Fry the onions and peppers, stirring occasionally for 8-10 mins until soft but not browned. Tip into the bowl with the sausages and mushrooms, and mix everything together to combine. Season well. Tip the sausage and veg mixture into a baking dish (around 35 x 25cm) or roasting tin. If you’re using a tin, you may need to oil it to prevent the casserole from sticking.

3. Stage

Combine the eggs, milk, cheddar and chives in a large jug, season well, then pour this over the ingredients in the dish or tin. Bake for 25-30 mins until golden and set. Leave to cool slightly before cutting into squares.