It pays to have a protein rich breakfast. Better energy, stable mood, less hunger and the ability to get to lunch without succumbing to snacks mid morning.
This is one of my favourite breakfast recipes, I have it at least twice a week with some sliced avocado. I make a batch at the weekend, cut into slices and keep some in the fridge and freeze the rest in individual portions so I can take them out and reheat easily. It provides a good amount of protein, around 21g per slice so perfect for getting your blood sugar off to a stable start in the morning.
You could make this vegetarian by using a pack of veggie sausages instead of the chicken sausages.
Ingredients
Makes 6 servings
1 pack of Heck chicken sausages
8 eggs
400g chopped veggies, I use a frozen mediterranean vegetable mix but you use any combination of fresh breakfast veggies like tomato, onion, spinach or peppers
1 tbsp dried mixed herbs
Fresh basil (optional)
Olive oil
Method
1. Preheat your oven to 180 degrees Celcius.
2. If using frozen chopped veggies, cook these through first (around 25 mins), if using fresh chop them up into similar size chunks.
3. Using scissors or a sharp knife, chop all the chicken sausages into smaller pieces and fry these in a little olive oil in a frying pan until golden brown and cooked through. Set aside. If using fresh veggies give these a quick fry in the same pan until they are just cooked.
4. Line a baking dish with greaseproof paper – this is a must as eggs will stick to a pan like nothing else!
5. Place your cooked chicken sausages in the lined pan, add your veggies, and the herbs. Dried mixed herbs are a must, and torn fresh basil is a lovely addition of you have any.
6. Beat your eggs gently in a bowl, then pour over the sausage and veg mix and using a spoon make sure there is an even distribution of egg over the veg.
7. Cook in the oven for around 20 minutes or until a knife comes out clean and the top of the mix is golden brown.
Leave it to cook properly before slicing. Will keep cooked in the fridge for 2-3 days, and you can freeze portions for up to 3 months.
(Please excuse the dark patches in the photo below. I promise it’s not burnt, that’s the red onion that goes sort of dark purple!)
