breakfast sausage and herb bake

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breakfast sausage and herb bake

This savoury bread and butter pudding style dish is perfect for all the family to enjoy at breakfast or for brunch.

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

Serves: 4
Preparation time: 25 minutes, allowing 10 minutes standing time
Cooking time: 40-45 minutes
Oven temperature: 180°C/160°C Fan/Gas Mark 4

ingredients

4 DS-gluten free brown ciabatta rolls , cut diagonally into 4
3 Sausage s , gluten free
25g Butter ,
1 Garlic , clove, crushed (optional)
1 tsp Mixed Herbs , dried
2 tsp Parsley , fresh, chopped
300 ml Milk ,
3 Egg s , medium, beaten
50g Cheddar Cheese , or Double Gloucester, grated
Black Pepper , cracked
Sea Salt ,
Vegetable Oil ,

method

1. Heat oven to 180°C/160°C Fan/Gas Mark 4.
2. Heat the oil in a small frying pan, add the sausages and fry gently for 5 minutes until the outside is lightly golden brown. Cool slightly and cut each sausage into 5 pieces.
3. Mix the butter and garlic together, use a little to grease a shallow baking dish or tin. Use the remainder of the butter to spread onto the bread roll slices.
4. Arrange the bread slices, overlapping, in the baking dish. Tuck the sausages in and around them, sprinkle over the dried herbs and the fresh parsley.
5. Whisk the milk and eggs together and season with salt and pepper. Pour over the bread and gently push the slices down in the liquid. Leave to stand for 10 minutes. This could be left for up to 1 ½ hours in the fridge if you would like to prepare in advance. Scatter the cheese over the top, then bake for 40-45 minutes until golden and just set.

TIP: Grilled chopped bacon and button mushrooms could also be added as an alternative.