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sausage, spinach, mozzarella and egg pan bake with debbie&andrew's.

A Mother's Day breakfast treat for that special person in your life. With this Sunday 6th March just around the corner (note: remember to put that card on your shopping list), I've teamed up with debbie&andrew's to create a breakfast recipe to make her smile. This one pan wonder is so simple to rustle up and can even be made with leftovers. Inspired by Andy Bates' sausage, spinach and egg bake, I've made a version which switches mushrooms for red peppers and cheddar for mozzarella. Of course don't forget fresh flowers and a cuppa just the way they like it. 

Shopping list.
(Makes one small pan to serve 1-2)
♥ 2 debbie&andrew’s Perfect Pork Sausages, cooked and sliced
♥ 50g spinach, cooked
♥ Half a red pepper, diced
♥ Two free range eggs
♥ One mozzarella ball, sliced roughly (I used a "lighter" version)
♥ Oil for cooking
♥ Black pepper and torn fresh basil to serve.

For the cheese sauce
♥ 15g butter
♥ 12g plain flour (use gluten free if preferred)
♥ 175ml milk
♥ 65g grated cheese
♥ Salt and pepper to season

Equipment; Small saucepan, spatula, frying pan with heatproof handle.

Step one. Prepare your cheese sauce as in the original sausage spinach and egg bake recipe like so:

1. Melt the butter in a saucepan, add the flour to make a roux and cook off for 3 minutes.
2. Gradually pour in the milk, stirring to create a béchamel. Cook for 5 minutes, stirring.
3. Add the cheese and allow to melt, season, take off the heat and cover with greaseproof paper so a skin doesn’t form.

Step two. Have all your sausage, spinach, mozzarella and red peppers at the ready. I grilled my sausages on a medium heat for around 15-20 minutes and wilted my spinach with a little water for 2-3 minutes. 

Step three. Turn on your grill to a medium heat.

Step four. Add a little oil to your pan and turn onto a medium heat. Break the eggs in the pan.

Step five. As soon as the eggs turn white, scatter your sausages, peppers and spinach around the pan. Pour the cheese sauce on top.

Step six. Sprinkle with the mozzarella and put under the grill. It's ready when the top is golden and bubbling, which for me took just under 10 minutes. Maybe put the kettle on and get that tea ready while you wait?

Serve immediately with a twist of black pepper and scattering on fresh basil. Happy Mother's Day (or enjoy on any day really...)

How will you be celebrating Mother's Day? What are your favourite breakfast recipes? I'll also be posting an Earl Grey inspired cocktail recipe this week so watch out for that!

You can also check out some other food bloggers' Mother's Day recipes here:
Sausage & Egg Muffin - My Fussy Eater
Fig & Sausage Salad - Recipes from a Pantry

Post in collaboration with debbie&andrew's sausages.


  1. This is a lovely idea for a delicious, but super simply breakfast or brunch - perfect for any Mum!

  2. I'm a dreadful daughter. I didn't even know when Mother's Day was until I read this. Better get my thinking cap on fast. Your breakfast dish looks totally delicious and is so easily adapted to vegetarians - hooray for vegetarian sausages!

  3. Yum this looks amazing - would love to try this!


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