Brunch Baskets


Brunch baskets

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!


– 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.


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.

Bread in tins

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.

Brunch baskets



29 responses to “Brunch Baskets

  1. 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…


  2. I would like to use diced/broiled Turkey instead of sausage to enjoy the spirit of festival. Happy Thanksgiving!
    Perfect breakfast for Thanksgiving!


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