Breakfast casserole with sausage
Preparation time:
20 minutes
Cook time:
30 minutes
Ingredients
Metric
Imperial
450 g | 1 lb | Olymel pure Canadian pork breakfast sausages |
600 g | 1 1/4 lb | grated potatoes |
2 | 2 | onions, cut into chunks |
2.5 ml | 1/2 tsp | dried thyme |
6 | 6 | eggs, beaten |
450 g | 1 lb | cheddar and mozzarella mix |
1 | 1 | green apple |
1 | 1 | red apple |
30 ml | 2 tbsp | lemon juice |
45 ml | 3 tbsp | olive oil |
- | - | Salt and pepper |
Preparation
- Preheat the oven to 190°C (375°F).
- Place the grated potatoes in a strainer, pressing down with hands to remove as much liquid as possible. Transfer the potatoes onto a clean cloth and sponge well.
- Place the sausages side-by-side on a baking tray lined with parchment paper, then cook in the oven for 25 minutes.
- Let cool then cut into 2.5 cm (1 in) sections.
- In a large pan at medium-high heat, pour in the olive oil and cook the onions until slightly coloured. Add the thyme, salt and pepper. Mix well.
- Transfer the onions to a large round bowl, add the potatoes, then add salt and pepper. Mix well.
- Add the eggs, the sausages and ¼ of the cheese. Mix well.
- Press the mixture into a large oiled baking tray, cover with the rest of the cheese and cook in the oven for 30 minutes.
- Cut the apples into small cubes and mix in the lemon juice. Add a small amount of salt and mix well. Set aside.
- Sprinkle the casserole with the apple cubes and serve immediately.