Breakfast platter for many
This breakfast dish for many is an easy solution to the classic egg and bacon side dish, which is easy to make in advance and only requires putting it in the oven on the day.
The delicious dish is a bit like the combination of an omelet and a salty French toast without sugar and cinnamon but with sausages, spices and bacon instead.
It's brilliant if you're having a lot of people over for brunch and you can easily supplement it with all sorts of other delicious brunch dishes.
Working time 30 minutes.
Number of people: 8.
Breakfast platter for many - with sausage and bacon
3 timer
30 min.
8 pers.
while I'm cooking
100 g bacon
250 g Vienna sausages
10 eggs
4 dl milk
1 teaspoon sweet paprika
½ teaspoon smoked paprika
25 g sun-dried tomatoes in oil
300 g bread, e.g. sourdough bread, diced
100 g broccoli, in florets
75 g cheddar, freshly grated
1 tablespoon olive oil, for frying and for the dish
salt and freshly ground pepper
For serving
½ handful parsley, finely chopped
Heat a pan with a little oil and fry the bacon on both sides until it is perfectly crispy. Let the bacon slices cool on absorbent paper. Cut the sausages into pieces of about 2 cm and fry them in the same pan that the bacon was fried in, until the sausages are crispy, juicy and delicious.
Whisk together eggs, milk, paprika, sun-dried tomatoes, salt and pepper in a bowl. Cut the crispy bacon into appropriate pieces and fold the bacon, sausages, bread cubes, broccoli and cheddar into the egg mixture. Refrigerate for at least 1 hour or until the next day.
Place the mixture in a greased ovenproof dish. Place an ovenproof plate on top and bake in a preheated oven at 175 degrees fan for approx. 20 minutes. Remove the plate and bake for a further 10-15 minutes until the egg mixture is set.
Serve with finely chopped parsley.
