To save time, this casserole is prepared the night before and baked off for breakfast the next morning.

Ingredients

• 300 g chicken or pork sausages
• 45 ml (2 Tbsp) sunflower oil
• 1 x onion, finely chopped
• 1 x 250 g packet streaky rindless bacon, chopped
• 1 x 410 g can Rhodes Quality Baked Beans in Tomato Sauce
• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
• 6 slices thick cut white bread, crusts removed
• 6 large eggs
• 500 ml (2 cups) milk
• salt and freshly cracked black pepper
• 250 ml (150g / 1 cup) grated cheddar cheese
• 125 ml (100g / ½ cup) grated mozzarella cheese
• 45 ml (3 Tbsp) chopped Italian Parsley

Method

1. Remove the sausage meat from the casings and set aside.
2. Heat the oil in a large non-stick frying pan.
3. Add the onion and fry until softened.
4. Add the bacon pieces and the sausage meat and fry until browned.
5. Add the Rhodes Quality Baked Beans in Tomato Sauce and the Rhodes Quality Whole Kernel Corn and stir gently to mix. 
6. Set aside to cool
7. In a large mixing bowl, whisk together the eggs and the milk, and season well.
8. Place the bread cubes into the bottom of a casserole dish. 
9. Spoon the bacon, corn and baked bean mixture on top of the bread.
10. Mix together the cheeses and the parsley and sprinkle half over the baked beans.
11. Pour the egg mixture over the top.
12. Sprinkle with remaining cheese.
13. Cover the dish with a lid or with plastic wrap and refrigerate overnight.
14. The next morning, remove the casserole from the refriderator and preheat the oven to 180 ºC.
15. Bake the casserole uncovered, for 40 minutes or until set.
16. Serve immediately.

Servings

Serves 6-8

Cooking Times

Prep Time: 20 minutes Cooking Times: 40 minutes