Breakfast Bake
This hearty Breakfast Bake is not only delicious but also a great source of healthy fats and protein. The sausage and eggs provide high-quality protein while the cheese adds healthy fats to the dish. Made from raw cow's milk, Gruyere cheese is rich in vitamins and minerals such as calcium, vitamin A, and vitamin K2. Additionally, raw milk cheese is believed to contain more beneficial bacteria that can support gut health and boost the immune system. The spinach and cherry tomatoes also add fiber and vitamins to the meal, making it a balanced and wholesome start to your day. Plus, it's easy to make ahead of time and can be enjoyed by a large crowd, making it an ideal option for brunches, potlucks, or family gatherings. Check out the recipe below to learn how to make this mouth-watering Breakfast Bake!
Author: Jessica Hoskins
Total Time: 1 hour
Yield: Serves 8+
Category: [Recipe Category]
Cuisine: Australian
Ingredients:
- Unsalted butter, for greasing
- Olive oil
- 350g preservative and additive-free sausage (e.g. breakfast, chorizo, or merguez), casings removed
- 1 large red onion thickly sliced lengthwise into wedges
- 4 cups fresh spinach, chopped well
- 250g cherry tomatoes, halved
- ¾ cup grated gruyere
- 12 large eggs
- 180ml cream or milk
- ½ cup grated Parmesan
Make:
- Preheat your oven to 160c and generously butter a 10 cup capacity baking dish. This will ensure that your dish doesn't stick to the bottom and the sides and comes out easily.
- Heat a drizzle of olive oil in a large frypan over medium heat. Once the oil is heated, add sausage and cook, stirring to break it up, until it becomes lightly browned. This should take about 6 to 8 minutes. Once done, transfer the sausage to the baking dish, and spread it out evenly.
- In the same frypan, add 2 more teaspoons of oil and increase the heat to medium-high. Add red onion, lightly seasoning it with salt, and cook it for about 8 minutes, stirring frequently, until it starts to brown. Then, reduce the heat to medium-low and continue cooking until it softens, which should take about 3 to 4 more minutes. Once done, transfer the onion to the baking dish, spreading it out evenly on top of the sausage.
- Add the remaining 2 teaspoons of oil to the frypan and heat it over medium heat. Add spinach, lightly seasoning it with salt and pepper, cover the frypan, and cook it while occasionally tossing it until it wilts. This should take about 2 to 3 minutes. Once done, transfer the spinach to the baking dish, spreading it out evenly on top of the onions. Finally, top it all off with the grape tomatoes and gruyere cheese.
- Take a large bowl and whisk together the eggs and cream/milk. Generously season the mixture with salt and pepper. If you're making the dish ahead of time, wrap the baking dish and egg mixture separately and refrigerate them until you're ready to continue.
- Pour the egg mixture over the ingredients in the baking dish, and sprinkle it all with Parmesan cheese.
- Bake your dish in the preheated oven until the eggs are just set in the middle, which should take about 25 to 30 minutes. However, if you're cooking the dish after it's been refrigerated, increase the baking time by about 15 minutes.
- Finally, broil the dish (stick it under the grill) until the top is lightly browned, which should take about 2 to 3 minutes. If desired, sprinkle some salt and pepper on top. Your dish is now ready to serve!
Recipe Notes:
- The mixture can be made the night before and refrigerated. If doing so, increase cooking time by around 15 minutes.
- Jessica’s choice for olive oil:
