Directions

1. 1

   Preheat your oven to 200°C (180°C fan/gas mark 6). Place the sliced mushrooms in a large non-stick frying pan over medium-high heat. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates, leaving them tender. Add ½ tablespoon of oil and continue cooking for 2 minutes until the mushrooms turn golden and begin to caramelize. Transfer to a large mixing bowl.

2. 2

   Wipe the frying pan clean to remove any excess liquid. Return the pan to medium heat and add the remaining 1 tablespoon of oil. Add the veggie sausage pieces and cook until golden brown on all sides, about 5–7 minutes. Use a slotted spoon to transfer the sausages to the bowl with the mushrooms.

3. 3

   In the same pan, add the sliced red onion and red peppers. Stir occasionally and cook for 8–10 minutes until the vegetables are soft and tender but not browned. Pour the vegetables into the bowl with the mushrooms and sausages. Mix all ingredients together thoroughly and season generously with salt and black pepper. Pour the entire vegetable and sausage mixture into a baking dish (approximately 35 × 25 cm) or roasting tin. If using a metal tin, lightly oil it with extra oil to prevent sticking.

4. 4

   In a large measuring jug, whisk together the eggs and milk until well combined. Stir in the grated cheddar and sliced chives. Season the mixture well with salt and black pepper. Slowly pour the egg mixture over the vegetables and sausages in the baking dish, ensuring it distributes evenly.

5. 5

   Place the baking dish in the preheated oven and bake for 25–30 minutes, until the top is golden brown and the egg custard is set throughout. A knife inserted in the center should come out clean or with just a touch of custard, indicating the eggs have reached a safe temperature (160°F/71°C internal temperature for the egg mixture). Let the casserole rest for 5–10 minutes before cutting into squares and serving.