A beautiful, glorious, disastrous and delicious mess.

Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

HERE’S WTF YOU NEED:
 12 pork sausages, chopped
 2 tomatoes, diced
 4 stalks spring onions, diced
 salt and crushed black pepper
 2 avocados, smashed
 1 tsp lemon juice
 6 eggs, beaten
 ¼ cup cooking cream
 1 cup cream cheese
 1 a big bag of nachos (your choice of flavour)
 3 cups sharp red cheddar
 a hunka butter

HERE’S WTF YOU DO:
1

Heat pan, a dollop of butter and fry em pork sausages well.

2

Prepare the can’t-be-bothered tomato salsa with tomatoes, spring onions, salt & pepper. Mash the avocado, add lemon juice, salt & pepper.

3

Beat your eggs, add in the cream and cream cheese and you have your egg mix.

4

Open nachos, eat nachos. Create your layers- Nachos, guacamole, salsa, sausages, creamy egg mix, grated cheddar, repeat until 3 layers of chips are formed, ending with the chips.

5

Finish off with some grated cheddar. Bake until bubbly, roughly 30 mins. Stuff your face!

Ingredients

HERE’S WTF YOU NEED:
 12 pork sausages, chopped
 2 tomatoes, diced
 4 stalks spring onions, diced
 salt and crushed black pepper
 2 avocados, smashed
 1 tsp lemon juice
 6 eggs, beaten
 ¼ cup cooking cream
 1 cup cream cheese
 1 a big bag of nachos (your choice of flavour)
 3 cups sharp red cheddar
 a hunka butter

Directions

HERE’S WTF YOU DO:
1

Heat pan, a dollop of butter and fry em pork sausages well.

2

Prepare the can’t-be-bothered tomato salsa with tomatoes, spring onions, salt & pepper. Mash the avocado, add lemon juice, salt & pepper.

3

Beat your eggs, add in the cream and cream cheese and you have your egg mix.

4

Open nachos, eat nachos. Create your layers- Nachos, guacamole, salsa, sausages, creamy egg mix, grated cheddar, repeat until 3 layers of chips are formed, ending with the chips.

5

Finish off with some grated cheddar. Bake until bubbly, roughly 30 mins. Stuff your face!

BRUNCH CASSEROLE

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