Breakfast Bake - a2 Milk™

Breakfast Bake

This incredible breakfast bake is most certainly fit for a King! It’s packed with crispy bacon, herby sausages, sun-dried tomatoes and almost every breakfast essential you can think of. It’s all mixed in together so it doesn’t look as beautiful as a traditional English fry-up but the way the flavours combine and bake together means that the flavours are turbocharged.

Once you’ve had your fry up as a bake, you’ll be putting that frying pan straight in the bin!

Serving: 12


  • 600ml Whole a2 Milk™
  • 2 tbsp rapeseed oil
  • 200g diced smoked streaky bacon, or lardons
  • 350g pork and herb sausages, skinned and cut into small pieces
  • 1 onion, peeled and diced
  • 2 cloves garlic, peeled and finely diced
  • 4 sun-dried tomatoes drained, finely chopped
  • 450g baby spinach leaves
  • Sea salt and black pepper
  • 1 tsp smoked paprika
  • 9 large free-range eggs, lightly beaten
  • 1 large baguette, cut into cubes


  • Add the rapeseed oil to a large frying pan and gently sauté the bacon, sausage, onion and garlic for about 5 to 8 minutes until the bacon is crisp and the sausages are cooked; add the spinach and cook until it is wilted, for about 2 minutes. Add the chopped sun-dried tomatoes to the mixture and set aside.
  • Mix the a2 Milk™ with the eggs and season to taste with salt, pepper and the smoked paprika.
  • Scatter the baguette cubes over the bottom of a large baking dish, and top with half of the spinach mixture.
  • Top with the remaining baguette cubes and spinach mixture and then pour the egg and a2 Milk™ mixture over the top.
  • Push the bread down into the egg custard mixture, cover and allow to sit for at least 2 to 3 hours (or overnight) before baking uncovered in a pre-heated oven, 200C/400F/gas 6 for 45 to 50 minutes, until the bake is puffed up and golden brown.
  • Allow to cool for 5 minutes before serving.

Recipe Source:

By Karen
Recipe courtesy of

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