Ingredients:

  • 4 sheets Heavy-duty aluminium foil (approx. 18 x 12 inches / 45 x 30 cm each)
  • Cooking spray (or 1 tbsp neutral oil)
  • 500g (1 lb) Sweet Potatoes, peeled and diced into ½-inch (1.2 cm) cubes
  • 30 ml (2 tbsp) Olive Oil
  • 5g (1 tsp) Smoked Paprika
  • 2g (½ tsp) Dried Thyme
  • Salt and freshly ground Black Pepper, to taste
  • 225g (8 oz) Cooked Breakfast Sausage, crumbled or diced
  • 1 large Red Bell Pepper, diced
  • 1 small Yellow Onion, finely chopped
  • 30g (¼ cup) Fresh Parsley, chopped
  • 4 large Eggs, whisked
  • 30 ml (2 tbsp) Whole Milk or Single Cream
  • 100g (1 cup) Sharp Cheddar Cheese, grated

Instructions:

  1. Preheat the oven to 200°C (400°F / Gas Mark 6). In a large bowl, toss the diced sweet potatoes with olive oil, paprika, thyme, salt, and pepper until evenly coated.
  2. Combine the seasoned sweet potatoes with the pre-cooked sausage, red pepper, and onion. Mix thoroughly.
  3. Lay out four sheets of heavy-duty foil. Lightly spray the centre of each foil sheet with cooking spray. Divide the mixture evenly across the four foil sheets, placing it in the centre.
  4. Seal the Packets: Bring the two long sides of the foil up to meet above the filling. Fold the edges over and down several times to create a tight seam. Crimp the two short ends up toward the centre to create an airtight pouch.
  5. Place the sealed packets on a baking sheet and bake for 15 minutes. This initial steaming process softens the sweet potatoes and vegetables.
  6. While the packets are baking, whisk the 4 large eggs with the milk/cream and a pinch of salt and pepper.
  7. Carefully remove the packets from the oven. Using heat protection, carefully tear or cut open the top seam of each packet (watch out for steam!).
  8. Pour one-quarter of the whisked egg mixture over the contents of each packet. Top generously with the grated Cheddar cheese. Gently re-seal the packets, ensuring the seams are tight again.
  9. Return the re-sealed packets to the oven. Bake for another 10–12 minutes, or until the eggs are completely set and the cheese is melted and bubbly. Check doneness by piercing the foil slightly; if liquid remains, cook for another 2-3 minutes.
  10. Carefully open the packets, garnish with fresh parsley, and serve immediately.