Savoury Sausage Breakfast Bake and Sausage, Kale and Sweet Potato Gratin
The English Kitchen
The English Kitchen
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Ingredients

  • 4 plain butter croissants
  • 400 g package of meaty, quality sausages (about a pound)
  • (I used Debbie and Andrew's Caramelized Red Onion Sausages)
  • 250 g punnet of closed cup mushrooms, sliced (2 cups)
  • one bunch of spring onions, washed, trimmed and sliced (about 6)
  • 4 large free range eggs
  • 250 ml milk (1 cup)
  • salt and black pepper to season
  • 4 ounces grated emmenthaler cheese (1 cup)
  • 4 ounces grated mozzarella cheese (1 cup)
  • 2 ounces grated Parmesan cheese (1/4 cup)
  • 400 g of well flavoured, meaty quality sausages (a generous pound)
  • (I used Debbie and Andrew's Cumberland)
  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 a (200g) bag of shredded kale (about 2 cups)
  • salt and black pepper to taste
  •  
  • For the sauce
  • 2 TBS of butter
  • 2 TBS flour
  • 225 ml of chicken stock (1 cup)
  • 225 ml of milk (1 cup)
  • salt, pepper and nutmeg to taste
  • 115 g of grated gruyere cheese (1 cup)

Instructions

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