How about these for a tasty and fun brunch item? I took inspiration for these from a recipe I saw here which uses a chicken, sweetcorn, and mayo filling. I made those (although I used fresh ingredients rather than the canned chicken/corn/mayo product they use on there), and it was nice, but I felt that as the outside was basically toast, the idea would lend itself better to a breakfast/brunch recipe, so I devised this version instead, and it’s rather yummy if I do say so myself!
WHAT YOU NEED:
– 12 slices bread; fairly thinly sliced square bread is best for this
– 1 generous cup cooked sausage, chopped into small pieces
– 1/2 generous cup cooked bacon, well drained, and cut into small pieces
– 1/2 cup, plus a little extra, salsa (hot or mild, your choice!)
– 4 eggs
– 1/4 cup milk
– 1/2 tsp mixed herbs
– Small amount of salt and pepper
– Some butter
– Some non-stick cooking spray
– A few sprigs of fresh parsley, finely chopped (optional, just really for the visual appeal of a sprinkle of green!)
You could make a vegetarian version of these, perhaps with vegetarian sausage and mushrooms – aim for a generous cup and a half of whatever you’re using, cooked first.
WHAT YOU DO:
1. Spray non-stick cooking spray into a 12 hole muffin tin.
2. Cut the crusts off the bread and lightly butter the slices (this helps to create a barrier to stop the bread getting soggy from the filling).
3. Gently press the slices into the muffin tins. Take care with this or you’ll make holes in the bread. The fresher the bread, the easier it is to shape it into the tins without it tearing.
4. Mix the sausage, bacon, and salsa together and divide it into the bread baskets.
6. Beat the eggs, milk, and herbs together. Very lightly season it with some salt and pepper, you don’t need much because there’s plenty of salt especially in the sausage, bacon and salsa.
7. Pour the egg into the baskets on top of the sausage mixture. If you pour a little into each one and leave it for a minute, it will seep down and you’ll be able to add more in. You should be able to use up all the egg mixture. Don’t worry if some of it goes over the top of parts of the bread and down the outside of it, it just creates a nice french-toasty effect on the outside.
8. Cook in a preheated oven 200C/400F for about 15 minutes until hot, golden and crispy. Sprinkle with chopped parsley. Serve right away.
Now this one I know… we make them specially when out camping, funnily for breakfast too… we often use whatever meat is left over from the night before’s braai also a good deal of garlic works well… I do prefer fresh products but sometimes in camp it’s not always available and I find the tinned stuff works well… tomatoes work well in them too, specially with a good touch of paprika…
LikeLike
Oh really! I hadn’t come across them before. Yes, a good way to use up left over meat and whatever. I plan to try different versions.
LikeLike
I would like to use diced/broiled Turkey instead of sausage to enjoy the spirit of festival. Happy Thanksgiving!
Perfect breakfast for Thanksgiving!
LikeLike
Ah yes, good idea! I’m in England, so we don’t have Thanksgiving here, but you’ve given me an idea for doing these the day after Christmas day, with left over turkey and stuffing/dressing, cranberry sauce etc.
Happy Thanksgiving to you!
LikeLiked by 1 person
Great cooking is itself a festival 🙂
You can give your family meal surprises anytime. Isn’t it?
LikeLike
Yes indeed! Or just for yourself! 😉
LikeLiked by 1 person
Yeah, I love pampering myself 🙂
LikeLiked by 1 person
Cute and clever! And I bet they smell wonderful coming out of the oven.
LikeLike
They do! And you even managed to resist commenting on the fat content 😉
LikeLiked by 1 person
Considering I ate at The Cheesecake Factory last night, I have no right to be critiquing nutritional content today. 😉
LikeLiked by 1 person
Ooh The Cheesecake Factory! I LOVE The Cheesecake Factory but they don’t have it England – there have been rumours of it coming to London, but I think they have been any more than rumours thus far. The only place I’ve been to it is in Vegas.
LikeLike
It’s my favorite restaurant. Don’t tell anybody…
LikeLiked by 1 person
Your secret’s safe with me…muahahaaaa!!!!
LikeLiked by 1 person
These are delightful, not too much work and excellent presentation. I’m sure the eating is enjoyable too. Nice to see you didn’t need to remove the crusts. XD
LikeLike
Sorry to disappoint you, but I did remove the crusts! I think because the edges go darker anyway, they might just burn if you left the crusts on. But really they don’t take long to make, quicker than I expected really.
LikeLike
I expected they had been cut off, but the picture appeared they had not. Not a problem. 🙂 🙂
LikeLike
I like this one very much Vanessa and may give it a go over the holiday season. Thanks so much!
LikeLike
Yes do. They definitely need the salsa, or some kind of sauce anyway or I think they would be too fatty and stodgy, the salsa cuts through that just nicely 🙂
LikeLiked by 1 person
I am going to try the vegetarian version so hopefully the mushrooms won’t make them too watery.
LikeLike
Oh yes, definitely cook the mushrooms first to avoid the watery leakage in there!
LikeLiked by 1 person
Thanks and will do!
LikeLike
Sorry my last comment sounded rather bossy didn’t it! Haha.
LikeLike
No just helpful!
LikeLiked by 1 person
I’m going to try this one today with scrounged leftovers. Looks great!
LikeLike
Hope you liked them if you made them!
LikeLike
Highly recommended!
LikeLike
🙂
LikeLike
Vanessa, since my last visit here, I did give these a go. Yum! Thanks for the inspiration.
LikeLiked by 1 person
Oh good, I like hearing when people have tried things out!
LikeLiked by 1 person