Quorn
Recipes
Breakfast Box
Creamy scrambled egg & diced Quorn Sausages on a bed of spinach with tomatoes, topped with crunchy seeds & served in a takeaway box.
227 Cals
Per serving
Serves 10
25 mins
Ingredients
- 10 Quorn Sausages
- 100g baby spinach and rocket leaves, washed
- 1 tbsp vegetable oil
- 100g tomatoes, deseeded and diced
- 25g butter
- 150ml milk
- Salt and white pepper
- 20 eggs, beaten
- 50g mixed seeds
- 10 takeaway boxes
Method
- Preheat the oven to 180C/Gas Mark 4.
- Divide the spinach and rocket leaves between the serving boxes.
- Lightly brush the Quorn Sausages with the oil and bake for 12-14 minutes or until core temperature is reached. Slice each sausage into 6 on the diagonal and keep warm.
- Melt the butter in a large pan. Add milk and seasoning to the beaten eggs and tip into the pan. Stir constantly until just set. Add the sliced Quorn Sausages.
- Divide the scrambled eggs between the 10 boxes, add the tomatoes and sprinkle with the seeds.
Tip - try using Quorn Patties, diced, as an alternative to sausages.
