Serves 4–6
Ingredients:
- 1 pack HECK! 97% Chipolata sausages
- 2 tins baked beans
- 4 eggs
- 200g grated cheese (cheddar or your choice)
- 3 slices toast (cut into halves or quarters)
- 200g bacon lardons
- 10 hash browns (frozen or fresh)
- 2 tbsp milk
- Salt & pepper
- Chives, chopped (to garnish)
Method:
1. Preheat your oven to 200°C (fan 180°C). Cut each chipolata into 4 pieces and fry over medium heat until golden brown. Set aside.
2. In the same pan, fry the bacon lardons until crispy. Meanwhile, whisk the eggs with the milk, a pinch of salt, and pepper. Pour the egg mixture into a small pan over medium heat and stir until you have soft, fluffy scrambled eggs.
3. Now it’s time to build your breakfast lasagna. In an ovenproof dish, start with a layer of sausages. Add baked beans, a sprinkle of cheese, pieces of toast, the scrambled egg, crispy bacon, and hash browns. Repeat layers if you like, then finish with more beans and the remaining cheese.
4. Bake for 15–20 minutes until the cheese is melted and golden, and the hash browns are crispy.
5. Garnish with chopped chives and serve hot for the ultimate breakfast stack-up.