This has to be one of my favourite breakfasts. It’s a great one for time saving because it can be prepared ahead, and can be your week day breakfast sorted in one batch. It can also be thrown in a tub with salad or veggies and eaten cold if your really lacking time. This recipe makes about 5-6 servings. Combine a serving with some non-starchy vegetables or salad for a clean and healthy breakfast containing protein and fats to fuel your day.
- 6 sausages (I use 97% outdoor bred pork, gluten free, dairy free, and wheat free sausages)
- 250ml cream
- 8 eggs
- 8 sage leaves (chopped)
- 2tbsp parsley (chopped)
- 80g spinach
- 1 large vine rippened tomato (cut into wedges)
- 5-6 cherry or baby plum tomatoes (halved)
- Butter for frying (I use grass fed butter)
- Salt and pepper
Preheat the oven to 180c.
Put the tomato wedges into a baking dish and sprinkle with salt and pepper. Bake in the oven for 15 minutes.
Fry the sausages in a little butter until they are browned. Cut each sausage in half.
Whisk together the eggs, cream, sage and parsley. Add salt and pepper to taste.
Grease a baking dish with coconut oil. Arrange the spinach, tomatoes, and sausages in the dish. Pour the cream and egg mixture over the top.
Bake in the oven at 180c for 20-25 minutes until the mixture is set and is no longer runny.