Breakfast casserole

• каштанові гриби↗250g g

  нарізані

• рослинна олія↗1½ tbsp tbsp

  плюс додаткова для жаровні (за бажанням)

• овочеві ковбаски6

  нарізані на кусочки розміром у укус

• велика червона цибуля↗1

  тонко нарізана

• червоний перець↗2

  без насіння, нарізаний

• яйця↗8
• ціле молоко↗250ml ml
• чеддер↗125g g

  тертий

• кріп↗10g g

  тонко нарізаний

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Sauté the mushrooms in a large non‑stick pan over medium‑high heat until the liquid evaporates, about 8‑10 minutes. Add ½ tbsp oil and fry until golden, about 2 minutes. Remove from the pan and transfer to a large bowl.

2. 2

   Wipe the pan to remove excess liquid and return it to medium heat. Add the remaining oil and sauté the sausages until golden on all sides. Remove them with a slotted spoon and add to the bowl with the mushrooms. Sauté the onion and pepper, stirring occasionally, 8‑10 minutes, until they become soft but not browned. Transfer to the bowl with the sausages and mushrooms and mix thoroughly. Season to taste. Spread the sausage‑vegetable mixture into a baking dish (about 35 × 25 cm) or a roasting pan. If using a roasting pan, you may need to oil it so the casserole doesn’t stick.

3. 3

   Combine the eggs, milk, cheddar and dill in a large ceramic bowl, season well, then pour the mixture over the ingredients in the dish or pan. Bake for 25‑30 minutes until the top is golden and the casserole is set. Let it cool slightly before cutting into squares.