Cajun Breakfast Bake

Method

1. 1Preheat oven to 180C (356F).
2. 2Peirce potatoes with a skewer a few times and microwave for approx. 10 mins or until cooked. Take out, set aside to cool and cut into bite size pieces with skin on.
3. 3In a fry pan, cook, set aside and when cooled cut into 8 pieces.
4. 4In the same frypan, heat olive oil and fry onions and capsicum for 5 mins. Now add seasoning, either paprika or Cajun spice, just a sprinkle of both. Omit if you don’t like these. Add mushrooms and keep cooking on low med heat for a further 3 mins, take off heat.
5. 5Now you will need a small baking dish, approx. 6-7 cups in size. Lay chopped potato on the base, spread the sausage on top, now the onion/capsicum mix. Season with some salt and pepper to taste.
6. 6In a bowl whisk the eggs and egg whites with the low fat milk. Pour into dish evenly then place the halved tomato on top.
7. 7Bake in oven for 40-50 mins. Outside cooks quicker than centre so if still runny in the centre place under grill for 5-10 mins.
8. 8Serve with Salt Reduced Baked Beans and 1 large slice toast per person.