Preheat the oven to 200℃ and line a baking dish with greaseproof paper.
2
In a large frying pan over medium-high heat, add the bacon and sausages. Cook for 3-4 minutes or until seared and lightly browned. Remove from the pan and set aside in the prepared baking dish.
3
Return the frying pan to the heat. Add garlic and cook for 1 minute. Add mushrooms and cook for 2-3 minutes then add spinach and cook for a further 1-2 minutes or until wilted. Remove from the heat and transfer to the baking dish with the bacon and sausages. Add cherry tomatoes to the baking dish.
4
Place eggs and cream in a large bowl and whisk to combine. Add grated cheese and season with pepper.
5
Pour the egg mixture over the ingredients in the baking dish.
6
Bake for 30-35 minutes or until golden on top and set in the centre. Remove from the oven and allow to cool for 10 minutes in the dish before removing and slicing.
Ingredients
6cup mushrooms, 1cm sliced
200gbacon rashers
4thin sausages or 8 chipolata sausages
4cloves garlic, crushed
120gbaby spinach
1punnet cherry tomatoes, halved
8eggs
½cup cream
Cracked pepper
½cupcheddar cheese, grated
Directions
1
Preheat the oven to 200℃ and line a baking dish with greaseproof paper.
2
In a large frying pan over medium-high heat, add the bacon and sausages. Cook for 3-4 minutes or until seared and lightly browned. Remove from the pan and set aside in the prepared baking dish.
3
Return the frying pan to the heat. Add garlic and cook for 1 minute. Add mushrooms and cook for 2-3 minutes then add spinach and cook for a further 1-2 minutes or until wilted. Remove from the heat and transfer to the baking dish with the bacon and sausages. Add cherry tomatoes to the baking dish.
4
Place eggs and cream in a large bowl and whisk to combine. Add grated cheese and season with pepper.
5
Pour the egg mixture over the ingredients in the baking dish.
6
Bake for 30-35 minutes or until golden on top and set in the centre. Remove from the oven and allow to cool for 10 minutes in the dish before removing and slicing.
