Big Brekkie Bake Recipe

It’s easy and simple to prepare.


4 sausages

40g butter

4 large mushrooms chopped coarsely

80g baby spinach leaves

12 cherry tomatoes

2 eggs

2 slices sourdough bread – torn coarsely

2 tbsp grated parmesan cheese



  1. Prepare fire for camp oven (or oven).
  2. Cook sausages in a frying pan over a medium heat for approx.. 6 mins.
  3. Remove sausages from pan and cut into chunks.
  4. Drain excess fat from pan and add mushrooms and butter – cook, stirring 1 in or until tender.
  5. Add ¾ of spinach and stir until just wilted.
  6. Return sausages to pan and stir in tomatoes.
  7. Make two indents/spaces in mixture and carefully break an egg into each one.
  8. Add season i.e. salt, pepper (optional).
  9. Add bread on top .
  10. Cook for 10 mins until egg whites are set and bread is golden.
  11. Top with remaining spinach and parmesan cheese.


Tip: if bread is not crisp, place it in a dry frying pan and cook until golden all over.

Serves: 2

Prep & cook time: 20 mins