Sugar Shack Maple Sausage Breakfast Bake
Serves 2 | with Buttered Panko Crust
Crack through the crisp panko crust to reveal fluffy egg strata stuffed full of sausage, onions and pepper! It's a dish that comes dressed to impress.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Egg
(Contains Egg)
250 g
Italian Pork Sausage, uncased
2 unit
Brioche Bun
(Contains Egg, Wheat)
2 tbsp
Maple Syrup
200 g
Green Bell Pepper
237 mL
Milk
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
50 g
Shallot
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Hot Sauce
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 400°F. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Peel, then thinly slice shallot. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then sausage, peppers and shallots. Cook, breaking up sausage into smaller pieces until no pink remains, 5-6 min.** Season with salt and pepper.
While sausage cooks, grease an 8x8-inch baking dish. Halve, then cut buns into 1-inch pieces. Add milk, maple syrup, eggs and cheese to a large bowl. Season with salt and pepper, then whisk to combine.
Melt 2 tbsp butter in a medium microwavable bowl. Add panko to melted butter, then toss to coat. Add cubed buns to the prepared baking dish. Scatter sausage mixture over top, then carefully pour over egg mixture. Sprinkle with buttered panko.
Bake in the middle of the oven until puffed and golden-brown, 20-25 min. Allow breakfast bake to cool slightly before serving, 3-5 min. Once cooled, divide between plates, then drizzle hot sauce over top.
