350g pork and herb sausages, skinned and cut into small pieces
1 onion, peeled and diced
2 cloves garlic, peeled and finely diced
450g baby spinach leaves
4 sun-dried tomatoes drained, finely chopped
Sea salt and black pepper
1 teaspoon smoked paprika
600mls whole a2Milk
9 large free-range eggs, lightly beaten
1 large baguette, cut into cubes
With Christmas only a few weeks away now, this wonderful breakfast bake is the perfect way to start the day on Christmas morning – crisp bacon, herby sausages, sun-dried tomatoes and baby spinach give this breakfast bake a festive look and taste which is all baked in a lightly spiced egg custard. This can prepared the night before ready for popping into the oven on Christmas morning, thus giving you an easy, tasty and hassle-free celebration breakfast, or brunch, depending on what time you get up!
Add the rapeseed oil to a large frying pan and gently sauté the bacon, sausage, onion and garlic for about 5 to 8 minutes until the bacon is crisp and the sausages are cooked; add the spinach and cook until it is wilted, for about 2 minutes. Add the chopped sun-dried tomatoes to the mixture and set aside.
Mix the milk with the eggs and season to taste with salt, pepper and the smoked paprika.
Scatter the baguette cubes over the bottom of a large baking dish, and top with half of the spinach mixture.
Top with the remaining baguette cubes and spinach mixture and then pour the egg and milk mixture over the top.
Push the bread down into the egg custard mixture, cover and allow to sit for at least 2 to 3 hours (or overnight) before baking uncovered in a pre-heated oven, 200C/400F/gas 6 for 45 to 50 minutes, until the bake is puffed up and golden brown.