Perfect as a Bonfire or Halloween supper, this delicious bake would also be great for Christmas morning breakfast, as it is assembled the night before and is then just popped in the oven whilst the present opening is going on! Serve this tasty sausage, bacon and eggy bread bake with seasonal lettuce leaves and cherry tomatoes for a festive look and don’t forget that glass of Buck’s Fizz too.
1 x packet Debbie & Andrews Cumberland Sausages, skins removed and cut into small pieces
125g smoked bacon lardons, or streaky bacon cut into small dice
1 large red onion, peeled and diced
4 to 6 fresh sage leaves, finely chopped
½ thin baguette, cut into slices
6 large free-range eggs, beaten with 150mls milk and salt and black pepper to taste
6 to 12 small cocktail or cherry tomatoes, plus some to serve
Perfect as a Bonfire or Halloween supper, this delicious bake would also be great for Christmas morning breakfast, as it is assembled the night before and is then just popped in the oven whilst the present opening is going on! Serve this tasty sausage, bacon and eggy bread bake with seasonal lettuce leaves and cherry tomatoes for a festive look and don’t forget that glass of Buck’s Fizz too. (Freezes well)
The day of cooking: Pre-heat the oven to 200C/400F/Gas mark 6 and grease a square oven proof dish, approx. 20cms x 24cms.
The night before: Fry the sausage, bacon lardons and red onion in a frying pan until the sausage is coloured, the bacon is crispy and the onion is soft. Drain the meat and onion mixture and set to one side.
Arrange the baguette slices in the oven proof dish, overlapping them. Scatter the chopped sage leaves over the bread and then spoon the sausage mixture over the top and pour the beaten eggs and milk mixture over the top, making sure it covers most of the bread and sausage mixture – pressing the bread down into the egg mixture.
Scatter the cherry tomatoes on top and then cover with cling film and leave overnight in a cool place or the fridge.
The next day, take the bake out of the fridge and bring it to room temperature for 30 minutes, then cook in a pre-heated oven, see step 1, for 30 to 45 minutes, or until it is set, puffed up and golden brown.
Cut into squares and serve immediately with seasonal lettuce leaves and extra cherry tomatoes.
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