Preheat the oven to 180?C and grease an oven proof dish (23cm x 30cm x 6cm deep)
In a dry cast iron pot, brown the bacon, no need for oil as the bacon is fatty enough. Then add the sausages & brown a bit. Transfer the meat to a bowl.
In the same pot you just used, sauté the shallots, red onion, garlic, mushrooms, chilli and peppers until onions soften. Add a little water if necessary, to prevent catching.
Add thyme & oregano and cook for a few minutes. Return meats to the pot and mix through.
Transfer all the hot ingredients to the greased oven dish.Top with half the parsley, half of the spring onion & half the cheddar cheese.
Next, top the mixture with the par cooked broccoli, cubed butternut and feta cheese and finish with the remaining cheddar, parsley and spring onion
In a bowl crack the 12 eggs and beat in the cream and 2 satchets of brown onion soup. Season with black pepper only.
Pour the egg mix over the filling in the casserole dish and place in the oven at 180?C for 30 minutes
After 30 minutes, turn the heat down to 160?C and cook for a futher 30 minutes or until all the egg is cooked through.
Once cooked, remove from the oven and cool for 15 minutes before serving. Serve with a crisp mixed salad and herb dressing
*Hint: This dish can be prepared the day before, refrigerated overnight and baked off in the morning, ready for your late morning brunch, fuss free.
