Breakfast Roll Recipe

This really special breakfast roll recipe makes use of leftovers again, by stuffing a lovely crusty roll with cooked sausages and bacon, spinach, tomatoes and pine nuts before cracking in an egg and baking.

📝 Ingredients

• 4 large crusty bread rolls ((or 8 smaller ones))
• 1 tbsp olive oil
• 4 cooked sausages (cut into 1.5cm (5/8in) slices)
• 2 cooked bacon rashers (finely chopped)
• 160 g baby spinach
• 2 medium fresh tomatoes (chopped)
• 40 g pine nuts
• 4 large free range eggs ((or 8 medium eggs if using smaller rolls))
• pinch salt and black pepper

👨‍🍳 Instructions

1. 1Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.
2. 2Cut off the top off each of the rolls and scoop out most of the bready centre (you can blitz this in a food processor and freeze the breadcrumbs for another recipe). Place the shells on a baking tray.
3. 3Warm the oil in a nonstick frying pan over a medium heat. Add the sausages and bacon and fry for 2–3 minutes, just to reheat.
4. 4Add the spinach, tomatoes and pine nuts and fry for a further 2 minutes or until everything is fully heated through.
5. 5Season with salt and pepper and spoon evenly into the rolls, leaving any excess liquid in the pan.
6. 6Crack an egg into each roll and place in the oven for 15 minutes, until cooked.
7. 7Sprinkle with pepper and serve.