Breakfast Casserole

• 4 None chipolata sausages
• 4 None large Portobello mushrooms
• 2 tbsp extra virgin olive oil
• 4 slices bacon, halved lengthwise
• 4 None plum tomatoes, halved lengthwise
• 4 None large eggs
• None None chopped fresh parsley leaves, for garnish
• None None buttered toast, to serve

1. Preheat oven to 425u0b0F.
2. Arrange sausages and mushrooms in a large baking dish. Drizzle with oil. Bake for 10 mins, turning sausages once. Add bacon and tomatoes. Season to taste. Bake for 10-15 mins, until bacon is golden and tomatoes are slightly tender.
3. Reduce heat to 400u0b0F. Create 4 small recesses in casserole. Crack an egg into each recess and bake for 8-10 mins, until eggs are cooked to your liking.
4. Sprinkle with parsley and serve with buttered toast.

chipolata sausages, mushrooms, extra virgin olive oil, bacon, tomatoes, eggs, parsley, buttered toast

Taken from recipes-plus.com/api/v2.0/recipes/33681 (may not work)