Sausage strata there will kick your boots off

Breakfast today, September 9, 2015
Absolute delicious start on a cold morning, you can serve the the jalapeños on the side and not as much chili if kids are at the dinner table
6 servings
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 500 g chili sausage, sliced
  • 1 can sweet corn
  • 10 slices of white bread, (more if you need it )
  • 2 cups cheddar, matured, shredded
  • 1 tbsp. olive oil
  • 2 jalapeño, thinly sliced
  • 8 eggs
  • 2 tsp chili paste
  • 2 cups low fat milk
  • pinch of salt
  • cooking spray
1) Prepare onion, garlic and sausage, and sauté in olive oil till onions are tender, turn of the heat and stir in corn, set aside
2) In a bowl whisk together chili, milk and egg, set aside
3) Spray a baking tray with cooking spray, place slices of bread in the bottom, tear to fit. Top with ½ of the sausage mix then cheese. Add another layer bread, sausage mix and cheese, then carefully pour over the egg, press down lightly to get everything submerged. Cover with Vita wrap, and cool down for 1 hour in the fridge.
4) Meanwhile preheat the oven on 180℃. Cook for 1 hour til fluffy and it get coloured . Serve with finely sliced fresh jalapeños.
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