Sausage, Tomato and Mushroom Breakfast Baguette

  • Serves 4

Sausage, Tomato and Mushroom Breakfast Baguette
  • Dairy-Free

  • Low Fat

  • Nut-Free


  • 1 large baguette
  • 6 Quorn sausages
  • 75g closed cup mushrooms, sliced
  • 2 medium tomatoes, thickly sliced
  • 12 sun dried tomatoes
  • 4 free-range eggs, hardboiled and sliced
  • 1 tbsp olive oil
  • to taste Dijon mustard and coarse ground black pepper.


  1. Drizzle the mushrooms with the olive oil.
  2. Cook the sausages and tomatoes under a medium grill for about 5 minutes,then turn and add the sliced mushrooms and sun-dried tomatoes (skin-side up).
  3. Continue cooking until nicely browned.- Layer all the ingredients into the baguette, dress with Dijon mustardand season with black pepper.
  4. Cut into 4 and serve hot or cold.

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