I never seem to have much time in the morning, but I do like to serve a healthy breakfast for everyone. This bake is ideal because I can make it in advance and just reheat it in the morning. And there is then no need for either Hubby or I to stand over the stove cooking eggs for breakfast.
Of course, if you have plenty of time in the mornings, you could also make this and serve it straight away.
This is what I made today with the intention that I can serve it tomorrow morning.
This is an AIP stage 2 reintroduction recipe due to the presence of whole eggs.
Breakfast Sausage Bake
- 2 tbsp fat of choice (I used bacon fat)
- 1lb breakfast sausages
- 1 onion – chopped
- 1 small sweet potato – grated
- 2 zucchini – grated
- 1 cup cooked spinach
- 8 eggs
- 1 tbsp chopped parsley
- 1 tsp dried thyme
- sea salt and black pepper to taste
Melt 1 tbsp of fat in the pan and brown the breakfast sausages. Remove to a chopping board, and cut into rough chunks. Meanwhile, add the remaining fat to the pan and add the onion. Cook for a few minutes to soften and then add the sweet potato and zucchini. Cook over a gentle heat for around 10 minutes until the vegetables are tender.
In a large bowl, mix the sausage chunks, the vegetables and spinach, eggs, herbs and season well with salt and pepper.
Tip into a baking dish, and bake in the oven (180°C/350°F) for 30 minutes until the egg is set and the top is browned.
Either cool and store in the fridge overnight, or serve at once.
To reheat – simply pop in the oven for 10-15 minutes or do what I do and nuke it in the microwave.