6 large eggs
1 tsp salt
1 tsp Dijon mustard
16 cooked mini sausage rolls (or 8 large rolls, sliced into bite-sized pieces)
200g Cheddar, grated
- Beat the eggs in a large bowl with the milk, salt and mustard.
- Arrange the sausage rolls in a baking dish and add half of the Cheddar. Pour over the egg mixture, then top with the remaining Cheddar. Set aside for 15 minutes.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and bake the casserole for 40 minutes until set. Serve warm.
203kcals, 11.3g fat (5g saturated), 9.9g carbs, 2.3g sugars, 14.8g protein, 0.9g fibre, 1.116g sodium