Quail eggs, mushrooms and bacon breakfast
A protein-packed breakfast consisting of quail eggs, bacon mushrooms and sausages baked in the oven in no time. Absolutely delicious
skillet or a pan
- 2 red onions
- 3 springs onions
- 300 g chestnut mushrooms
- 400 g sausages
- 200 g lardons
- 8 quail eggs
- 10 springs parsley
- 100 g mozzarella cheese (grated or cut into cubes)
- salt (to taste)
- pepper (to taste)
Pre-heat the oven at 180 C. Make the skillet available/ready.
Start by chopping the onions the mushrooms and cutting the sausages into small chunks.
Place the onions into a frying pan along with the chopped mushrooms and the fresh sausages. Set initially on low fire until the sausages start releasing some of their fat. Drizzle a little water if you consider it necessary. Cook for 5 minutes and then add the lardons and the spring onions. Cook on medium fire for further 3-4 min. Turn fire off and set aside. I did not think this dish needs any oil as the sausages and the lardons will release more than sufficient.
Chop the parsley and cut or grate the mozzarella cheese.
Place everything in the skillet.
Sprinkle the parsley, the cubed/grated cheese salt and pepper to taste along with a little fresh or dry thyme.
Break the quail eggs and place one by one scattered around on top.
Place in the preheated oven and bake for 5 -7 minutes, longet if you are using regular size eggs.
Take out when ready and serve pretty much straight away. ***
Calories: 896kcal | Carbohydrates: 9g | Protein: 26g | Fat: 84g | Saturated Fat: 32g | Cholesterol: 291mg | Sodium: 901mg | Potassium: 721mg | Fiber: 1g | Sugar: 4g | Vitamin A: 552IU | Vitamin C: 8mg | Calcium: 176mg | Iron: 2mg