I’m always on the hunt for weekend Breakfast ideas, I love to have a cooked Breakfast at the end of the week after a week of porridge made with water every day which, let’s face it, is practically like eating gruel! Don’t get me wrong, it fills me up till lunch & does it’s job well but it’s just doesn’t cut it for a Saturday or Sunday. I concocted this Breakfast Casserole in the quest for Weekend Yumminess and let me tell you it really hits the spot! This serves 4 at 5pp each or 2pp on F&H. I’ve eaten it & the leftovers are calling me from the fridge it was that delicious, I may have to reheat a portion for lunch too!  4 Reduced Fat Sausages at 1pp a piece

4 Bacon Medallions chopped into pieces 

2 Slices of Calorie Controlled Wholemeal Bread Cubed

4 Eggs

40g Reduced Fat Cheddar Grated

3 Tbsps Skimmed Milk 

3/4 Spring Onions Chopped 

Small Handful of Fresh Parsley 

Salt & Black Pepper    Spray a frying pan with sprayoil & squeeze the meat out of the sausages into small meatball shapes, you should get 4 meatballs per sausage. Fry these until brown & cooked & add in the bacon pieces about 5 minutes in until they’re cooked also. Add the spring onions to the pan for the last minute to soften. Remove from the pan into a bowl & allow to cool for about 10 minutes. Whisk the eggs & milk together & add to the bowl with the rest of the ingredients mixing well. Spray a small casserole dish with sprayoil & add the mixture. Bake in a preheated oven at 180c for approximately 35 minutes or until cooked through & set. Enjoy! This would be fabulous with a side of fried mushrooms & cherry tomatoes & maybe a couple of tablespoons of baked beans.