May 29, 2013

Sunday Breakfast Casserole

Sunday Breakfast Casserole

Raise your hand if you don’t love lazy Sunday breakfasts. My guess is; I won’t see many hands, including mine.

Sunday morning breakfast at my house is for those kind of dishes I don’t have time for during busy weekdays. Heck, on some those days I’m glad if I manage to grab a piece of toast or a cup of coffee on my way out. Not healthy, I know, but realistic.

This beautiful and simple dish is perfect for an indulgent Sunday breakfast. The flavours make so much sense together. The savoury chipolata with the honey & pungent mustard, sweet and tangy roasted tomatoes and eggs with perfect runny yolks and the oniony chives. Yum.

Best part, aside from the fact it’s absolutely delicious and looks summery and cheerful, it’s dead-simple, too. Just a handful ingredients, put it all in a casserole and the oven does the work for you.

 

Ingredients:

8 beef chipolata sausages (or more)
4 large eggs
1/2 pound cherry tomatoes
1 crusty French bread
1 tbsp whole grain mustard
1 tbsp honey
salt & pepper
fresh chives

 

Directions:

 
* Adjust the quantities to suit your family’s needs.
 

Mix the mustard with the honey.
Sunday Breakfast Casserole

Put the chipolata sausages in a shallow casserole.
Sunday Breakfast Casserole

Apply the honey mustard to the sausages.
Sunday Breakfast Casserole

Cut the bigger ones in half and leave the smaller ones whole.
Sunday Breakfast Casserole

Add the tomatoes to the casserole.
Sunday Breakfast Casserole

 
Cook the sausages and tomatoes in a preheated oven at 180C° (355F°) for 15 minutes.
 

Gives you time to get a couple of slices of bread. I added a few to the casserole and served the rest on the side.
Sunday Breakfast Casserole

Things have browned up a bit after those 15 minutes, and the tomatoes are starting to burst open. Lots of flavor there.
Sunday Breakfast Casserole

Add the eggs, make sure you keep the yolks whole.
Sunday Breakfast Casserole

Season them with a pinch of salt and pepper. Sprinkle a little on the tomatoes as well.
Sunday Breakfast Casserole

Top with a few French bread slices.
Sunday Breakfast Casserole

 
Put the casserole back into the oven for about 7 to 10 minutes, until the egg whites have set. Sprinkle finely minced chives all over and serve the rest of the bread slices on the side.
 

So simple, a full casserole breakfast, and so delicious!
Sunday Breakfast Casserole
Recipe adapted from BBC Good Food

Sunday Breakfast Casserole
Ingredients
    8 beef chipolata sausages (or more)
    4 large eggs
    1/2 pound cherry tomatoes
    1 French bread
    1 tbsp wholegrain mustard
    1 tbsp honey
    salt & pepper
    fresh chives

Directions
    Mix the mustard with the honey. Put the chipolata sausages in a shallow casserole and apply the honey-mustardmix. Cut the bigger cherry tomatoes in half and leave the smaller ones whole. Add them to the casserole and cook everything in a preheated oven at 180C° (355F°) for 15 minutes.

    Slice the French bread. After 15 minutes you remove the casserole from the oven, break the eggs in there, season them with a pinch of salt and pepper and place a few slices of bread on top. Put the casserole back into the oven for 7 to 10 minutes, until the egg whites have set. Sprinkle finely chopped fresh chives all over and serve the rest of the bread slices on the side.

Meal type: Breakfast, Casseroles
Servings: 4
Copyright: © kayotickitchen.com
Sep 13, 2010

Spanish-Style Breakfast Casserole

Friday’s for junk food and Sunday’s for extensive breakfast at our house. My son loves long-lasting breakfasts! Dinner? Not so much, but a big breakfast is really his thing. From the time he was old enough, he’s been helping me cook up a storm, especially on Sunday morning. It’s our moment. Young as he is, he knows his way around the kitchen alright. Here’s a recipe I threw together a…